There’s just something magical about a pot of homemade Instant Pot Baked Beans — warm, aromatic, bubbling with a glossy, savory-sweet sauce and tender beans, each bite comforting in a way that feels like summer picnics and family barbecues. Whether you serve them alongside grilled favorites or let them take center stage at your table, these beans bring hearty flavor and irresistible nostalgia. And thanks to the Instant Pot, they’re easier (and faster) than ever. Get ready to fall in love with Instant Pot Baked Beans, a classic dish with timeless appeal and a modern twist.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering your ingredients for Instant Pot Baked Beans is an adventure in simplicity — every component brings something special to the pot, and together, they create layers of flavor, richness, and that deep, irresistible aroma that makes seconds (and thirds) almost certain.
- Dried navy beans: The classic base for baked beans, turning creamy and tender in the Instant Pot.
- Water: Essential for both cooking the beans and creating the sauce’s velvety consistency.
- Olive oil: Adds richness and helps the aromatics sauté to their full potential.
- Onion: Brings a soft, mellow sweetness and depth to the sauce.
- Garlic: Infuses the beans with bold, savory flavor in every bite.
- Ketchup: Gives a vibrant tomato tang and an appealing color to the sauce.
- Brown sugar: Packs a caramel sweetness that beautifully balances the smoky notes.
- Molasses: The secret to that familiar deep, earthy sweetness of traditional baked beans.
- Dijon mustard: Adds a gentle kick and complexity without overpowering the dish.
- Apple cider vinegar: A splash of acidity to cut through the sweetness and brighten the flavors.
- Smoked paprika: Lends a subtle, irresistible smokiness that echoes classic barbecue.
- Salt: Essential for rounding out and enhancing all the flavors.
- Black pepper: Just enough warmth to balance the sauce.
- Vegetable broth or water (for sauce): Creates a savory, flavorful sauce base. Vegetable broth will add a richer background flavor.
- Bacon (optional): Smoky, savory, and classic! Adds depth and a meaty note, but can easily be left out for a vegetarian version.
How to Make Instant Pot Baked Beans
Step 1: Cook the Navy Beans
Start by adding your dried navy beans and water directly to the Instant Pot. Secure the lid and set the valve to sealing. Pressure cook on High for 25 minutes. When the beep sounds, let the pressure naturally release for at least 15 minutes before quick-releasing any remaining steam. This hands-off process transforms humble beans into creamy, ready-for-sauce perfection. Don’t forget to drain and set the beans aside when they’re done!
Step 2: Sauté the Aromatics
Switch the Instant Pot to sauté mode and heat up that olive oil. Toss in your diced onion and cook for 3–4 minutes, stirring occasionally, until it softens and becomes irresistibly fragrant. Add the minced garlic and sauté for just a minute longer to release its flavor. This quick step builds the savory backbone of your Instant Pot Baked Beans.
Step 3: Build the Sauce
To the pot, add the ketchup, brown sugar, molasses, Dijon mustard, apple cider vinegar, smoked paprika, salt, pepper, and your two cups of water or vegetable broth. Give it all a good stir to combine thoroughly — you want everything mingling as it simmers. Add in your cooked beans and the optional chopped bacon, and stir again so every bean is slicked in that glossy, sweet-savory sauce.
Step 4: Pressure Cook for Flavor Infusion
Cancel the sauté mode, secure the lid again, and set the Instant Pot to High Pressure for 15 minutes. Let the beans soak in all the complex flavors. When the time is up, allow a natural pressure release for 10 minutes — this extra patience gives the beans that classic baked-in taste. Quick release any remaining pressure, then open the lid to reveal spoonfuls of pure, saucy goodness ready to wow your taste buds!
Step 5: Stir and Serve
Take a moment to stir your Instant Pot Baked Beans, adjust the seasoning to taste, and get ready for some serious comfort food delight. If you find the sauce a little thin, let the beans sit with the Instant Pot set to warm for 10–15 minutes; they’ll thicken up beautifully as they rest. Don’t skip the taste test — every batch is a little different, and your perfect beans might want another sprinkle of salt or a dash more vinegar.
How to Serve Instant Pot Baked Beans
Garnishes
A finishing touch can make your Instant Pot Baked Beans even more irresistible! Sprinkle with chopped fresh parsley or chives for a pop of color and freshness. A few crisped bacon crumbles or a dusting of smoked paprika look gorgeous and boost the smoky aroma. For a tangy kick, try a squeeze of fresh lemon or a drizzle of hot sauce right before serving.
Side Dishes
Pair your beans with classic barbecue fare like grilled chicken, pulled pork, or hamburgers. Cornbread, coleslaw, and potato salad all make fantastic partners, rounding out a true picnic or cookout spread. For a lighter meal, serve Instant Pot Baked Beans with a fresh green salad and slices of ripe tomato — their sweet, saucy flavor really makes veggies shine!
Creative Ways to Present
Transform your beans into a main event! Spoon them over baked sweet potatoes for a hearty vegetarian supper, or pile them onto toast with a sprinkle of cheddar for a nostalgic comfort-food lunch. For parties, serve in small cups as a fun appetizer, or stuff baked beans into hollowed-out bell peppers and bake for an eye-catching entrée that everyone will ask about.
Make Ahead and Storage
Storing Leftovers
Store any remaining Instant Pot Baked Beans in an airtight container in the fridge for up to 5 days. You’ll notice the flavors deepen and the sauce thickens overnight, making leftovers even more delicious the next day. Let the beans cool completely before refrigerating to keep their texture just right.
Freezing
These beans freeze beautifully! Allow them to cool, then transfer to freezer-safe containers in whatever portion size suits your needs. They’ll keep well for up to three months. Thaw overnight in the refrigerator for best results, and give them a good stir after reheating to blend any separated sauce.
Reheating
To reheat Instant Pot Baked Beans, simply warm them gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of water or broth if the sauce has thickened too much. You can also microwave individual portions in short bursts, stirring in between to make sure they heat evenly. They’re just as tasty (if not more!) reheated.
FAQs
Can I make Instant Pot Baked Beans vegetarian?
Absolutely! Just skip the bacon and use vegetable broth instead of water for the sauce. The beans will still be rich, smoky (thanks to the paprika), and deeply satisfying.
Do I need to soak the beans first?
No soaking is required with this Instant Pot Baked Beans recipe, which is part of its brilliance. But if you do prefer soaked beans, reduce the initial pressure cook time by 5–10 minutes for the perfect texture.
Can I use a different type Side Dish
Yes, while navy beans are classic, you can swap in great northern beans or even pinto beans. Just be aware that different beans may need slight changes to cook time, so keep an eye on texture and adjust as needed.
How can I make the sauce thicker?
If your beans are a bit too saucy right after cooking, just leave them on the Instant Pot’s warm setting for 10–15 minutes. The beans will continue to absorb the liquid and the sauce will thicken as they cool.
Are Instant Pot Baked Beans gluten-free?
Yes! This recipe is naturally gluten-free as written. Just double-check your packaged ingredients (like ketchup and mustard) to make sure they’re gluten-free, especially if serving someone with sensitivities.
Final Thoughts
There’s so much to love about Instant Pot Baked Beans — from their sweet, smoky flavors to the hands-off magic of pressure cooking that gets you from pantry to table in record time. Whether you’re feeding a crowd or just craving comfort food, you’ll be amazed at how simple and satisfying homemade baked beans can be. Grab your Instant Pot, invite some friends, and share a dish that’s always worth the extra scoop.
Print
Instant Pot Baked Beans Recipe
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Diet: Non-Vegetarian
Description
These Instant Pot Baked Beans are a flavorful and hearty side dish that’s perfect for gatherings or weeknight meals. Packed with savory and sweet flavors, these beans are made effortlessly in the Instant Pot for a quick and delicious addition to any meal.
Ingredients
Dried Navy Beans:
1 pound,
Water (for cooking beans):
6 cups,
Olive Oil:
1 tablespoon,
Onion (diced):
1 small,
Garlic (minced):
2 cloves,
Ketchup:
¾ cup,
Brown Sugar (packed):
½ cup,
Molasses:
¼ cup,
Dijon Mustard:
1 tablespoon,
Apple Cider Vinegar:
1 tablespoon,
Smoked Paprika:
1 teaspoon,
Salt:
½ teaspoon,
Black Pepper:
¼ teaspoon,
Water or Vegetable Broth (for sauce):
2 cups,
Cooked Bacon (chopped, optional):
4 slices
Instructions
- Cook the Navy Beans: Add dried navy beans and water to the Instant Pot. Pressure cook on High for 25 minutes. Allow natural pressure release.
- Prepare the Sauce: Sauté onion and garlic. Add ketchup, brown sugar, molasses, mustard, vinegar, smoked paprika, salt, pepper, and water/broth. Add cooked beans and bacon.
- Pressure Cook: Cook on High Pressure for 15 minutes. Allow natural pressure release, then adjust seasoning.
Notes
- For vegetarian beans, omit the bacon and use vegetable broth.
- You can soak the beans overnight to reduce pressure cooking time by 5–10 minutes.
- Beans thicken and improve in flavor when left to sit, making them great for leftovers.
- Prep Time: 15 minutes
- Cook Time: 55 minutes (plus pressure release)
- Category: Side Dish
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: ¾ cup
- Calories: 210
- Sugar: 16g
- Sodium: 310mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 5mg
