Instant Pot Baked Beans

This Instant Pot Baked Beans recipe delivers smoky, sweet, and tender beans made completely from scratch in a fraction of the time. Featuring bacon, brown sugar, barbecue sauce, and spices, these pressure cooker baked beans are perfect for barbecues, potlucks, and family dinners. Easy to make with no soaking required, this homemade baked beans recipe is rich, flavorful, and ideal as a side dish for ribs, burgers, or grilled chicken.

These flavorful Instant Pot Baked Beans are smoky, sweet, and tender—perfect for barbecues, potlucks, or family dinners. Made completely from scratch using dry beans, this easy pressure cooker recipe gives you classic baked bean flavor in a fraction of the time.

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Ingredients

• 16 ounces dry navy or pinto beans
• 8 cups water
• 1 teaspoon salt
• 8 slices bacon
• 1 yellow onion, finely chopped
• ½ red or green bell pepper, finely chopped
• ⅔ cup barbecue sauce (store-bought or homemade)
• ½ cup ketchup
• 2 tablespoons spicy brown mustard
• ¼ cup apple cider vinegar
• 1 teaspoon liquid smoke
• ½ cup light brown sugar
• ½ cup water

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Instructions

1. Cook the Beans:
   Add the dry beans, 8 cups of water, and salt to the Instant Pot. Secure the lid, set to Manual (High Pressure), and cook for 25 minutes. Allow the pressure to release naturally.
   Remove the lid, drain the beans in a colander, rinse with cold water, and set aside.
2. Sauté the Bacon and Vegetables:
   Set the Instant Pot to Sauté. Add the bacon and cook until golden brown, stirring and scraping the bottom occasionally. Drain some of the grease if needed.
   Add the onion and bell pepper, and cook until softened, about 3–4 minutes.
3. Add the Sauce Ingredients:
   Turn off Sauté mode. Stir in the barbecue sauce, ketchup, mustard, vinegar, and liquid smoke until combined.
4. Combine and Cook Again:
   Add the brown sugar, ½ cup water, and the cooked beans. Stir to combine all ingredients evenly.
   Secure the lid again, close the steam valve, and cook on Manual (High Pressure) for 15 minutes. Allow pressure to release naturally.
5. Finish and Serve:
   Carefully remove the lid and stir gently. The beans should be thick, rich, and flavorful. Serve warm.

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Tips

• If using older beans, increase the initial cook time by 5–10 minutes.
• Scrape the bottom of the pot well after cooking bacon to avoid a burn notice.
• For thicker beans, simmer on Sauté for a few minutes after pressure cooking.
• Adjust sweetness or smokiness to taste by adding more brown sugar or liquid smoke.

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Variations and Substitutions

• Beans: Try great northern or black beans for a different flavor and texture.
• Meat-Free: Omit the bacon and add a teaspoon of smoked paprika for a vegetarian option.
• Sweetness: Substitute maple syrup or molasses for part of the brown sugar.
• Heat: Add diced jalapeños or a dash of hot sauce for a spicy kick.
• Sauce Base: Swap barbecue sauce for tomato paste and extra spices for a tangier flavor.

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FAQs

Can I use canned beans instead of dry beans?
Yes, but skip the first pressure-cooking step. Drain and rinse canned beans, then cook everything together for 10 minutes on high pressure.

Why did I get a burn notice?
This can happen if bits stick to the bottom of the pot. Scrape thoroughly after cooking the bacon and before sealing the lid again.

Can I double the recipe?
Yes, but do not fill the Instant Pot past the halfway mark. Adjust cooking time the same.

How do I make it thicker?
After pressure cooking, set to Sauté and simmer uncovered until it reaches your desired consistency.

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Serving Suggestions

• Serve alongside grilled meats like ribs, chicken, or burgers.
• Perfect side dish for summer cookouts and potlucks.
• Pair with cornbread, coleslaw, or roasted vegetables.
• Spoon over baked potatoes or toast for a hearty meal.

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Why You’ll Love This Recipe

• Classic homemade baked beans made easy in the Instant Pot.
• Perfectly tender beans with smoky, sweet, and tangy flavors.
• No overnight soaking required.
• Great for meal prep, family gatherings, or weeknight sides.