Instant Pot Pressure Cooker Baked Beans are delicious any day of the year. One taste and you will never buy canned beans again!
Instant Pot Pressure Cooker Baked Beans
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 Pressure Cooker Baked Beans recipe makes a big pot of beans and easily feeds at least 10 people.
This Instant Pot Pressure Cooker Baked Beans recipe will have you jumping for joy!
You can make these delicious Baked Beans right in your 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 didn’t like the candied taste.
While Pressure Cooker Holiday Baked Beans recipe is still sweet, they are not cloyingly so, and the addition of my secret ingredient, which is not in the photo, really takes them over the edge.
The Molasses adds a wonderful depth of flavor give these Pressure Cooker Holiday Baked Beans, the delicious “sticky” texture, that everyone loves.
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 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.
If you do want to soak the beans, this RSVP Stainless Steel Strainer Basket makes things easier.
After popping off the handles, I can use it in all my Pressure Cookers.
So add the beans to the strainer and rinse off, removing any rocks or any debris.
Cover the Navy Beans with water, about two inches above beans.
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.
It is always important to allow your Pressure Cooker cooking pot to fully heat.
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.
Add the rest of the ingredients into the Pressure Cooker.
The secret ingredient takes these babies up a notch!
Don’t concern yourself with the amount of liquid in the Pressure Cooker cooking pot. A certain amount is needed for the pot to come to pressure and then cook.
Also, the beans will continue to absorb more liquid after they are cooked.
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, as I dip my Homemade Hot Dog Bun into the sauce, before taking a bite!
These Pressure Cooker Holiday 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?
Salt makes the skin of the beans rather tough.
This can be a reason beans sometimes take longer to cook.
How Do you Store 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 Baked Beans, like on Hot Dog Night, pull a container from the freezer.
They easily reheat in the Instant Pot or Pressure Cooker.
What Entrees and other Sides Go with Baked Beans?
Pressure Cooker Holiday Baked Beans are not only for holidays such as Fourth of July, Labor Day and Memorial Day.
They pair well with my Pressure Cooker Carolina BBQ Spare Ribs.
My husband loves to make Pressure Cooker Pork Chops and Baked Beans using this Pressure Cooker Holiday Baked Beans recipe.
Kitchen Equipment and Essentials
- Instant Pot Smart DUO60
- 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
- John Boos Maple Cutting Board with Groove
- RSVP Stainless Steel Strainer 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:
Instant Pot Pressure Cooker Baked Beans
- 1 pound Dried Navy Beans
- 6-8 slices Thick Bacon roughly chopped
- 1 medium 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 Heinz Ketchup
- 1 Tablespoon Worcestershire Sauce (secret ingredient, shhh)
- 1 1/4 teaspoons 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 for 60 minutes.
- When Beep is heard, allow a 15 minute Natural Pressure Release and then open Pressure Valve to remove remaining Pressure.
- Discard any floating beans.
Add the salt. Taste a couple of beans for tenderness and sweetness and add more Molasses, if a sweeter taste is desired. If Beans are still hard, cook for another 15 minutes.
- Select the Sauté or Browning function and cook until desired consistency.
If your beans are not super fresh, you may have to cook them longer.
If you prefer to soak your beans, cover with water and soak for three hours. Drain beans and rinse. Follow the rest of the instructions and subtract 5 minutes from cook time.