5.0 from 21 votes
Instant Pot Baked Beans
This Instant Pot Baked Beans recipe may be the easiest one I've made to date! So Simple, savory, and fully loaded with flavor, they make for the perfect side dish or even its own meal!
Prep Time
10 mins
Cook Time
10 mins
Time to come to pressure
10 mins
Total Time
35 mins
Servings: 8
Calories: 354 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 cup ketchup
- ¼ cup molasses
- 1 tablespoon mustard powder
- 1 tablespoon rosemary chopped, fresh
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 4 lices Bacon thick cut, chopped
- 1 large onion chopped
- 3 cloves garlic minced
- 1 bell pepper any color, chopped
- ½ cup beef broth low sodium, or chicken broth or vegetable broth
- 45 ounce Navy beans (3 cans) drained and rinsed
Instructions
- Make the sauce. In a medium bowl whisk together the ketchup, molasses, mustard powder, rosemary, Worcestershire, salt and pepper; set aside.
- Sauté bacon and veggies. Set the Instant Pot to the "sauté" function, then add the bacon, onion, bell pepper, and garlic and let cook (uncovered) for about 6 minutes or until the bacon begins to get crisp. Turn off the instant pot, press cancel, and drain any excess fat/grease if necessary.
- Cook. Add the beans to the instant pot. Next, pour the beef broth and the whisked sauce over the beans; do not stir! Cover and lock the lid, select "manual or pressure cook" and cook on high pressure for 8 minutes. When cooking is complete, release the pressure using the natural release function. Releasing the pressure can take anywhere from 10 - 15 minutes.
- Serve. Once the pressure has released, unlock and remove the lid. Give the beans a nice stir and serve warm!
Cup of Yum
Notes
- The reason we do not stir or mix the beans with the sauce is because this helps keep things that might scorch from touching the bottom.
- These baked beans will last in the fridge for 3 - 4 days, when stored in a sealed airtight container. They also freeze really well, if stored in an airtight container or well wrapped, for 4 - 6 months.
Nutrition Information
Serving
1serving
Calories
354kcal
(18%)
Carbohydrates
61g
(20%)
Protein
16g
(32%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Cholesterol
7mg
(2%)
Sodium
531mg
(22%)
Potassium
997mg
(28%)
Fiber
18g
(72%)
Sugar
17g
(34%)
Vitamin A
627IU
(13%)
Vitamin C
24mg
(27%)
Calcium
148mg
(15%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 354
% Daily Value*
| Serving | 1serving | |
| Calories | 354kcal | 18% |
| Carbohydrates | 61g | 20% |
| Protein | 16g | 32% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 531mg | 22% |
| Potassium | 997mg | 21% |
| Fiber | 18g | 72% |
| Sugar | 17g | 34% |
| Vitamin A | 627IU | 13% |
| Vitamin C | 24mg | 27% |
| Calcium | 148mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.