5.0 from 3 votes
Instant Pot Baked Beans (with Bacon)
Learn how to make flavorful and tender Instant Pot baked beans super fast! Smoky, sweet and easy to make, you'll bring this to family gatherings forever!
Prep Time
35 mins
Additional Time
15 mins
Total Time
50 mins
Servings: 8
Calories: 376 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
To cook the beans
- 8 cups water
- 1 lb dry navy OR pinto beans rinsed and picked through
For the recipe
- 1 tablespoon vegetable oil
- 6 lices Bacon diced into small pieces
- 1 small onion minced
- 1/2 red bell pepper cored, seeded, and finely chopped
- 1 cup water not a typo – we use 8 cups to cook the beans, and 1 cup here to make the baked beans
- 1 cup ketchup
- ¼ cup brown sugar
- ¼ cup molasses
- 2 teaspoon smoked paprika
- 1 tablespoon spicy brown mustard
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
Cook the beans
- Rinse the beans in plenty of cold water and pick through looking for anything that doesn’t belong.
- Add the beans to the Instant Pot and cover with the water.
- Seal the vent and cook at high pressure for 25 minutes. Do a 10-minute natural release, the open the
- vent and allow the remaining pressure to release. When the pin drops, open the instant pot.
- Remove and drain the beans, (discard the water) and set aside.
Cup of Yum
Continue with the recipe
- Using the sauté function, heat the vegetable oil and cook the bacon, onions and red bell peppers, stirring, for about 5 minutes.
- Add the garlic and cook for an additional minute.
- Return the cooked beans to the pot and add the remaining ingredients (1 cup of water, ketchup, brown sugar, molasses, smoked paprika, mustard, salt and pepper.
- Cook for 10 minutes at high pressure and then do a quick release (open the vent and let the pressure release, then open the pot when the pin drops).
- Stir the beans and serve.
Notes
- What to do with leftovers
- The baked beans will keep in the refrigerator for up to 5 days in an airtight container.
- Making ahead
- Make the baked beans ahead of time and reheat them when ready to serve. Simply store them in an airtight container in the refrigerator or freezer and reheat on the stove or in the microwave.
- Freezing baked beans
- Freeze leftover baked beans in an airtight container for up to 3 months. To reheat, simply thaw in the refrigerator overnight, then heat in a pot on the stove or in the microwave.
Nutrition Information
Calories
376kcal
(19%)
Carbohydrates
60g
(20%)
Protein
15g
(30%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.03g
Cholesterol
11mg
(4%)
Sodium
720mg
(30%)
Potassium
1114mg
(32%)
Fiber
9g
(36%)
Sugar
23g
(46%)
Vitamin A
641IU
(13%)
Vitamin C
15mg
(17%)
Calcium
110mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 376
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 60g | 20% |
| Protein | 15g | 30% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 11mg | 4% |
| Sodium | 720mg | 30% |
| Potassium | 1114mg | 24% |
| Fiber | 9g | 36% |
| Sugar | 23g | 46% |
| Vitamin A | 641IU | 13% |
| Vitamin C | 15mg | 17% |
| Calcium | 110mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.