Instant Pot Baked Beans cook up in an hour with your pressure cooker. Sweet, sticky and delicious, you will never buy canned beans again.
We’ve all had the Better Homes and Gardens Baked Beans at one time or another, right?
If you’ve been following my blog, you will know that I can never leave good enough alone. I always like to take recipes up a notch. This Instant Pot Baked Beans recipe makes a big pot of beans and easily feeds at least 10 people.
This Instant Pot Baked Beans recipe will have you jumping for joy! You can make these delicious Instant Pot Baked Beans right in your Instant Pot, Mealthy MultiPot or Pressure Cooker, without an overnight soak and without hours in the oven!
Canned baked beans, in my opinion, are usually too sweet. While the BHG Baked Beans are pretty good, I felt like there was something missing and I felt they were a bit cloying. A few changes and additions and I came up with the most delicious Instant Pot Baked Beans recipe ever!
Ingredients for Instant Pot Baked Beans
- Navy Beans
- BACON!!!!! – because, heck yeah!
- Real Maple Syrup – make sure to use Real Maple Syrup and not the fake stuff like Log Cabin or Mrs. Butterworth’s.
- Molasses – adds a wonderful depth of flavor give these Instant Pot Baked Beans, the delicious “sticky” texture, that everyone loves.
- Dry/Ground Mustard
- Brown Sugar
- Worcestershire Sauce – this is my secret ingredient and really takes this recipe up another notch
Do I Need to Soak Beans Before Pressure Cooking?
- You don’t need to soak your Navy Beans overnight, if you don’t want to do so.
- The Instant Pot, Mealthy MultiPot or Pressure Cooker will easily soften the Navy Beans.
- You can always just set the cook time longer, if you do not want to soak your beans.
I only do it to remove any dirt and check for debris.
Why Are My Beans Hard?
- If beans are old, they won’t soften up during a regular cook cycle.
- In fact, they many not soften up at all.
- Make sure to check the date on your package of beans.
- A concern however, is that if the package of beans shows a good date, it is possible they were not package right away and could still be old.
- If making my Instant Pot Baked Beans and your beans are hard and there is excessive liquid, it is most likely due to old beans. Hard beans won’t absorb the liquid properly.
Use a Sharp Knife and rough chop the bacon and onions. The Onions will mostly disintegrate during cooking.
The Bacon will shrink up a lot, so rough chopping will ensure some decent size bits.
This helps make a stainless steel cooking pot, non-stick!
A little Sauté of the Onions in the Bacon Grease will add lots of flavor. Make sure to use a Spatula, so that thing don’t start to stick.
If necessary, add a little water to the cooking pot while rendering the Bacon. The onions should only start to soften.
The secret ingredient takes these babies up a notch!
What If There is A Lot of Liquid in Instant Pot Baked Beans
- Don’t concern yourself with the amount of liquid in the Instant Pot, Mealthy MultiPot or Pressure Cooker cooking pot. A certain amount is needed for the pot to come to pressure and then cook.
- Also, assuming the beans are fresh, they will continue to absorb more liquid after they are cooked. If the beans are old, they won’t soften and won’t absorb the liquid.
- You can always simmer, if you feel the beans are too watery.
Personally, I like my Instant Pot Pressure Cooker Baked Beans a bit liquidy (not thin or watery, but with more juice/liquid), as I dip my Homemade Hot Dog Bun into the sauce, before taking a bite!
These Instant Pot Baked Beans will taste like they have been cooking and baking all day in a clay oven.
Don’t they look delicious!!!???!! Big ole pot of beans.
Why Do You Add Salt to Beans After Cooking?
- Salting before cooking can sometimes makes the skin of the beans rather tough.
- This can be a reason beans sometimes take longer to cook.
How Do you Store Instant Pot Baked Beans?
- Beans freeze really well, so I always use at least 16 ounces of dry beans.
- They freeze well in Reditainer Extreme Freezer Containers. These labels are great, so that I know what’s in the container.
- When you are in the mood for Instant Pot Baked Beans, like on Hot Dog Night, pull a container from the freezer.
Instant Pot Baked Beans are not only for holidays such as Fourth of July, Labor Day and Memorial Day. They can be enjoyed every day of the ear.
More Instant Pot Bean Recipes to Make:
- Pressure Cooker Vegetarian Frijoles Refried Beans
- Instant Pot Cuban Black Beans (Frijoles Negros)
- Instant Pot Pork Chops and Baked Beans (Pressure Cooker)
- Instant Pot Pressure Cooker Southern Style Green Beans
Kitchen Equipment and Essentials
- Instant Pot, Mealthy MultiPot or Pressure Cooker
- J.A. Henckels Classic 8-inch Chef’s Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Cilio Olivewood Spatula
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Alpha Armour Salt Box with Spoon
- Electric Pepper Mill
- My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
- Salbree Steamer Basket
- Lock N Lock Storage Container
- Reditainer Extreme Freezer Containers
- Freezer Labels
- Real Maple Syrup
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Here is the handy printable recipe:
- 1 pound Dried Navy Beans
- 6-8 slices Thick Bacon roughly chopped
- 1 medium Yellow/Brown Onion roughly chopped
- 3 1/4 cups Fresh Water
- 1/4 cup Maple Syrup (the real stuff)
- 1/3 cup Molasses
- 1/4 cup Light Brown Sugar (packed)
- 1/3 cup Ketchup
- 1 Tablespoon Worcestershire Sauce (secret ingredient, shhh)
- 1 1/4 teaspoons Dry/Ground Mustard Seed
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Freshly Ground Black Pepper
- Rinse and sort beans, removing any debris.
- Select the Sauté or Browning function on Pressure Cooker and allow to heat.
- Add bacon and onions to the Pressure Cooker cooking pot and cook until bacon begins to render, scraping brown bits from bottom of cooking pot.
- Add 1/4 cup of water and continue cooking until water has evaporated, bacon fat is rendered and onions are semi-soft.
- Add beans, water, Maple Syrup, Molasses, Ketchup, Brown Sugar, Worcestershire Sauce, Mustard, Pepper to the cooking pot and stir to combine.
- Lock on lid and close pressure valve. Cook at high pressure (most machines default to high pressure) for 60-70 minutes. If you are sure your beans are super fresh, 60 minutes will suffice.
- When beep sounds, wait 10 minutes and then carefully release the rest of the pressure.
- Add the salt. Taste a couple of beans for tenderness and sweetness and add more Molasses, if a sweeter taste is desired. If you prefer a more tender bean, lock the lid back into place and cook for another 10- 15 minutes.
- To thicken up the sauce, select the Sauté or Browning function and simmer until desired consistency. Beans will continue to absorb liquid as they cool.