Quick Instant Pot Baked Beans

Finding a baked beans recipe that doesn’t require babysitting a pot on the stove for hours can feel impossible. Traditional baked beans are delicious, sure, but who has time to spend half their Saturday monitoring a slow cooker or oven, especially when you’ve got a million other things on your to-do list?

That’s where these Instant Pot baked beans come in to save the day. They deliver all that rich, smoky, sweet flavor you crave from classic baked beans, but in a fraction of the time. Plus, you can make them from dried beans instead of canned, which means better texture and taste without all the waiting around.

What Kind of Beans Should I Use?

Navy beans are the traditional choice for baked beans and they’re what you’ll find in most canned versions, but pinto beans work just as well and give you a slightly creamier texture. Navy beans are small, white, and hold their shape nicely during the long cooking process, while pintos are a bit larger and have a more earthy flavor. You can even mix half and half if you can’t decide between the two. Just make sure to sort through your dried beans before cooking to remove any small stones or debris, and give them a good rinse under cold water.

Options for Substitutions

This recipe is pretty forgiving, so here are some easy swaps you can make:

• Navy or pinto beans: Both work great, but you can also use great northern beans or even kidney beans if that’s what you have. Just stick with dry beans rather than canned – they hold up better during pressure cooking and absorb all those good flavors.
• Bacon: You can use turkey bacon for a lighter option, or swap it out for salt pork or ham hock for a different smoky flavor. If you want to skip the meat entirely, add an extra teaspoon of liquid smoke to keep that smoky taste.
• Barbecue sauce: Any style works here – sweet, tangy, or spicy. If you don’t have barbecue sauce, you can use extra ketchup and add a bit more brown sugar and vinegar to balance it out.
• Spicy brown mustard: Yellow mustard or Dijon both work fine. You might need to adjust the amount slightly – Dijon is stronger, so start with less.
• Liquid smoke: If you don’t have this, it’s okay to leave it out, especially if you’re using bacon. The bacon will provide plenty of smoky flavor on its own.
• Light brown sugar: Dark brown sugar or regular white sugar work just as well. Dark brown will give you a deeper molasses flavor, while white sugar keeps things a bit lighter.

Watch Out for These Mistakes While Cooking

The biggest mistake with Instant Pot baked beans is skipping the natural pressure release, which can cause the beans to burst and turn mushy – always let that pressure come down on its own for both cooking cycles.

Another common error is not draining enough bacon grease after cooking, which can make your beans overly greasy and heavy, so leave just about a tablespoon in the pot for flavor.

Don’t forget to grease your pot well before the second cook, as the sugary sauce can stick and burn on the bottom, potentially triggering the burn notice on your Instant Pot.

If your beans seem too thick after cooking, stir in a bit more water a few tablespoons at a time until you reach your preferred consistency, and remember that they’ll thicken up even more as they cool.

What to Serve With Baked Beans?

Baked beans are a barbecue staple, so they’re perfect alongside grilled meats like ribs, pulled pork, or smoked chicken. I love serving them at cookouts with classic sides like coleslaw and cornbread – the sweetness of the cornbread really complements the smoky, tangy flavors of the beans. If you’re doing a full spread, add some potato salad or mac and cheese to round out the meal. These beans also work great as a topping for baked potatoes or hot dogs, turning them into a hearty main dish instead of just a side.

Storage Instructions

Store: These baked beans actually taste even better the next day after all the flavors have had time to mingle. Keep them in an airtight container in the fridge for up to 5 days. They’re great for meal prep since you can just scoop out a portion whenever you need a side dish.

Freeze: Baked beans freeze really well, which is handy since this recipe makes a good amount. Let them cool completely, then portion them into freezer-safe containers or bags and freeze for up to 3 months. I like to freeze them in smaller portions so I can thaw just what I need.

Reheat: Warm the beans in a pot on the stove over medium-low heat, stirring occasionally until heated through. You can also microwave them, but add a splash of water if they seem too thick. They tend to thicken up in the fridge, so don’t worry if you need to thin them out a bit.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 90-105 g
• Fat: 50-60 g
• Carbohydrates: 370-410 g

Ingredients

For the beans:

• 1 lb dry navy beans
• 8 cups water
• 1 1/2 teaspoons salt

For the sauce and aromatics:

• 8 slices bacon, cut into 1/2-inch pieces
• 1 large onion, finely diced
• 1/2 red bell pepper, finely diced
• 2/3 cup barbecue sauce
• 1/2 cup ketchup
• 3 tablespoons spicy brown mustard
• 1/4 cup apple cider vinegar
• 1 teaspoon liquid smoke
• 2/3 cup light brown sugar
• 1/2 cup water
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder

Step 1: Cook the Beans Until Tender

• 1 lb dry navy beans
• 8 cups water
• 1 1/2 teaspoons salt

Add the dry navy beans, 8 cups water, and salt to your Instant Pot.

Seal the lid and cook on high pressure for 25 minutes.

Once the timer beeps, allow the pressure to release naturally for about 10 minutes before manually venting any remaining pressure.

Drain and rinse the beans thoroughly under cold water—this removes excess starch and gives you a cleaner final texture.

Step 2: Build the Flavor Base with Bacon and Aromatics

• 8 slices bacon, cut into 1/2-inch pieces
• 1 large onion, finely diced
• 1/2 red bell pepper, finely diced

Clean and grease the Instant Pot, then set it to sauté mode.

Add the bacon pieces and cook until crisp, about 5-7 minutes, stirring occasionally.

Pour off most of the bacon grease, leaving about 2 tablespoons for flavor.

Add the diced onion and red bell pepper to the pot and sauté for 3-4 minutes until softened and fragrant.

I like to keep a bit of the bacon fat in the pot because it adds incredible depth to the final dish—don’t drain it completely!

Step 3: Combine Sauce Ingredients and Add Beans

• 2/3 cup barbecue sauce
• 1/2 cup ketchup
• 3 tablespoons spicy brown mustard
• 1/4 cup apple cider vinegar
• 1 teaspoon liquid smoke
• 2/3 cup light brown sugar
• 1/2 cup water
• cooked beans from Step 1

Turn off the sauté function and stir in the barbecue sauce, ketchup, spicy brown mustard, apple cider vinegar, and liquid smoke until well combined.

Add the brown sugar and 1/2 cup water, then gently fold in the cooked beans from Step 1.

Mix everything thoroughly to ensure the beans are evenly coated with the sauce and all the sugar has dissolved.

The sauce should look glossy and well-combined at this point.

Step 4: Season and Pressure Cook Until Thick

• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder

Sprinkle the smoked paprika and garlic powder over the bean mixture and stir to distribute evenly.

Seal the lid and pressure cook on high for 15 minutes.

Allow the pressure to release naturally for about 5 minutes, then manually vent any remaining pressure.

I like to let the pressure come down gently because it helps the beans absorb the flavors without becoming mushy.

Step 5: Finish and Serve

Open the lid carefully and give the beans a good stir.

The mixture should have thickened and the flavors should have melded beautifully.

If you prefer a thicker consistency, you can use the sauté function for a few minutes to reduce the liquid further.

Taste and adjust seasonings if needed, then serve hot.

These beans are delicious on their own or as a side to grilled meats.