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4.85 from 38 votes

Instant Pot Baked Beans

Instant Pot Baked Beans cook up in an hour with your pressure cooker. Sweet, sticky and delicious, you will never buy canned beans again..
Prep Time15 mins
Cook Time1 hr
Pressure Release15 mins
Total Time1 hr 15 mins
Course: Side Dish
Cuisine: Americanno
Keyword: Instant Pot Baked Beans
Servings: 10 servings
Calories: 334kcal
Author: This Old Gal

Ingredients

Instructions

  • 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 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 Beans are still hard, cook for another 15 minutes.
  • Select the Sauté or Browning function and simmer until desired consistency.  Beans will continue to absorb liquid as they cool.

Notes

Old Beans will remain hard and not absorb water. Make sure to check expiration date.
For a dump and push start recipe, add all ingredients to cooking pot and cook for 60 minutes.

What Entrees and other Sides Go with Baked Beans?

Nutrition

Serving: 1gcup | Calories: 334kcal | Carbohydrates: 50g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 361mg | Potassium: 825mg | Fiber: 11g | Sugar: 22g | Vitamin A: 1% | Vitamin C: 1.7% | Calcium: 11.2% | Iron: 18.4%