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
