Instant Pot Baked Beans (better than canned!)

Instant Pot baked beans are a beloved side dish that you can make from scratch, and they taste so much better than canned beans.

These would go great with all the summer barbecues and cookouts. Plus, they would be perfect right on into college football-watching season. And anytime, really.

Side note: for more barbecue-type sides, check out my BBQ side dishes recipe roundup here.

Instant Pot baked beans are also a lot less likely to heat up your kitchen in those hot summers. Plus, making these from scratch allows you to control the quality of ingredients and customize to your liking.

Also! I finally did a soaked beans recipe.🎉 I will make these eventually with the no soak method. When I do, I will update instructions accordingly. 😉👌🏻

Ingredients

As always, for best results, use the best quality ingredients you have access to. The ingredients for Instant Pot baked beans are pretty simple: water, onion, mustard, ketchup, dried beans, bacon, garlic, maple syrup and salt and pepper.

For the beans, I highly recommend dry white northern beans or pinto beans. These options will result in the closest to traditional baked beans.

How to make Instant Pot baked beans

First, prep the beans. Sort through the beans and pick out any pebbles or debris, then rinse and drain the beans and place  them into a medium size bowl. Pour the water over the beans to fully cover them all. Soak the beans for 10-12 hours or overnight. 

Cook the bacon, onion and garlic. Set the Instant Pot to “Saute”. Once it is hot, add the chopped bacon. Cook it until slightly crispy. Then add in the onions and garlic and season everything with a pinch of salt and pepper. Cook, while stirring for about 1-2 minutes. Press cancel to turn off the “sauté” setting on the Instant Pot. 

Comine. Pour the water into the pot over the bacon, onions and garlic and stir and scrape any brown bits of flavor off of the bottom of the pot. Add in the soaked beans, honey, ketchup, vinegar, mustard, and some salt and pepper and stir it all together. 

Cook. Secure the lid on the Instant Pot and turn the release valve to the “sealing” position. Cook on manual high pressure for 50-55 minutes. Once the cook time ends, allow the Instant Pot to release steam for about 15 minutes. Then use a wooden spoon or dish towel to carefully move the release valve to the “venting” position but make sure to turn it away from you. Once there is no more steam coming out of the Instant Pot, carefully turn and remove the lid.

Season and thicken. Stir the beans and add some more salt and pepper to taste if needed. To thicken the beans, you can simmer them in the Instant Pot by setting the pot back to the “sauté” setting. Stir and watch them so they don’t burn. It should take about 5-7 minutes for them to thicken up. 

Instant Pot Baked Beans Recipe

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5 from 1 vote

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Instant Pot Baked Beans

Instant Pot baked beans are a beloved side dish that you can make from scratch, and they taste so much better than canned beans.

Course Side Dish

Cuisine American

Keyword Instant Pot baked beans

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Servings 10 servings

Calories 244 kcal

Author Marjorie @APinchOfHealthy

Ingredients

• 1 pound dry northern beans or pinto beans
• 8 cups water - for soaking the beans
• 6 slices low-sodium, center cut bacon chopped
• ¾ cup onion diced
• 3 cloves of garlic peeled and minced
• 2 cups water - for cooking the beans
• ¼ cup ketchup or bbq sauce
• ¼ cup maple syrup or honey, sweetener of choice
• 2 teaspoons dijon mustard
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper

Instructions

1. Prep the beans. Sort through the beans and pick out any pebbles or debris, then rinse and drain the beans and place them into a medium size bowl. Pour the water over the beans to fully cover them all. Soak the beans for 10-12 hours or overnight.

2. Cook the bacon, onion and garlic. Set the Instant Pot to “Saute”. Once it is hot, add the chopped bacon. Cook it until slightly crispy. Then add in the onions and garlic and season everything with a pinch of salt and pepper. Cook, while stirring for about 1-2 minutes. Press cancel to turn off the “saute” setting on the Instant Pot.

3. Pour the water into the pot over the bacon, onions and garlic and stir and scrape any brown bits of flavor off of the bottom of the pot. Add in the soaked beans, honey, ketchup, vinegar, mustard, and some salt and pepper and stir it all together.

4. Secure the lid on the Instant Pot and turn the release valve to the “sealing” position. Cook on manual high pressure for 50-55 minutes. Once the cook time ends, allow the Instant Pot to release steam for about 15 minutes. Then use a wooden spoon or dish towel to carefully move the release valve to the “venting” position but make sure to turn it away from you. Once there is no more steam coming out of the Instant Pot, carefully turn and remove the lid.

5. Season and thicken. Stir the beans and add some more salt and pepper to taste if needed. To thicken the beans, you can simmer them in the Instant Pot by setting the pot back to the “saute” setting. Stir and watch them so they don’t burn. It should take about 5-7 minutes for them to thicken up.

6. Serve. These beans are best if eaten hot or at room temperature with your favorite BBQ sides.

Nutrition Facts

Instant Pot Baked Beans

Amount Per Serving

Calories 244 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g13%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 9mg3%

Sodium 405mg18%

Potassium 716mg20%

Carbohydrates 37g12%

Fiber 9g38%

Sugar 8g9%

Protein 12g24%

Vitamin A 37IU1%

Vitamin C 4mg5%

Calcium 102mg10%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.