Best Instant Pot Baked Beans From Scratch [Video]

Catalina Castravet
By Catalina Castravet
4.96 from 21 reviews

Instant Pot Recipes Side Dishes

Cook time Cook time: 1 hour 20 minutes

Instant Pot Baked Beans are very easy to make and you don’t need to soak them at all! Enjoy homemade perfect baked beans from scratch, made in just over one hour.

Instant Pot recipes are a staple around here. We love making easy meals and side dishes with it. Other popular side dishes that you will enjoy are IP Corn on the Cob, IP Mashed Potatoes, and IP Roasted Potatoes.

Easy Instant Pot Baked Beans

This Instant Pot Baked Beans recipe is simply one of the best and most flavorful meals you can get. Once you make it from scratch, you will see that this will become your go-to recipe, because it’s easy and delicious! Hands down, this recipe is the most amazing and favorite side dish I have ever had. After three trials, that’s a lot of beans for dinner, I have tweaked the recipe to be perfect!

The beans are combined with barbecue and bacon to pack just the right balance of sweetness and heat. Also, some brown sugar, smoked paprika, and some red pepper flakes are added to elevate the flavor.

They are the perfect side dish at any barbecue gatherings. Heck, if you are like me, you will actually have a huge bowl for dinner! The best part of the recipe is that you can make it with dry beans, Also, you don’t have to soak them, now that is a huge time-saver.

What spices do you need to make this recipe?

Can you make Instant Pot Baked Beans with canned beans?

Yes, you can! Skip the recipe steps about cooking the dry beans, and replace them with 3 cans (15.5 ounces each) of canned beans, drained and rinsed. Add the beans to the pressure cooker with the rest of the ingredients and cook per recipe’s instructions.

What beans do you use to make Instant Pot baked beans?

You can make this recipe with great northern, kidney, or pinto beans. You can also use a combo, I personally prefer to use pinto beans because of their creamier and more tender texture.

Do you need to soak the beans to make Instant Pot Baked Beans?

No, the beauty of this recipe is that if you choose to make it with dry beans, you don’t have to soak them. You can cook them in the Pressure Cooker, rinse, discard the water from the pot and cook with the rest of the ingredients to make this dish.

How do you make Baked Beans in the Slow Cooker?

You would have to start with either cooked or canned beans, add all the ingredients to the slow cooker, and stir to combine. Cover and cook beans on Low for 4 to 6 hours until thick.

Can I make this recipe on the stovetop?

Sure, can! Just add all the ingredients to a large dutch oven and cover. Then, simmer for about an hour, or until completely cooked.

Can you freeze baked beans?

Yes, you can! For best results it is important to freeze the beans the same day you cooked them, to avoid changes in texture and flavor. Also, use freezer bags or containers and don’t fill them to the brim as the beans tend to expand when frozen. If frozen properly, they can last in the freezer for up to 6 months. However, I prefer to keep them for about 3 months only.

When ready to consume the beans, take them out of the freezer and put them in the refrigerator in a large container for up to eight hours so they gradually defrost. After they have thawed, put them in a pan and reheat them over low-medium heat.

What do you serve with Instant pot Baked Beans?

You can eat them as a main dish because they are so filling and rich. Also, you can enjoy them as a side dish, with Pork Loin, Meatloaf, Pulled Pork, Mississippi Pot Roast, or Crack Chicken.


We’ve had some questions and comments about the burn notice on the instant pot. Although we have never had any issues with this or experienced the burn notice before, it is wise to pinpoint a few important things which might help to avoid it.

  • First, if cooking the bacon in the pressure cooker, make sure not to use extra thin or lacking fat. Both of these can cause the bacon to stick to the bottom of the pot and cause a burn notice. Those browned bits stuck to the pot because of the lack of fat. This can make the instant pot think that you’ve walked away and left the meat to burn. So try using good quality bacon, which is thicker and has decent fat content.
  • Also, If your beans have been combined and then you get the burn notice you probably didn’t thoroughly stir everything together or something is stuck to the bottom of the pot. Hence, ensure to stir well prior to adding the lid on.

More Pressure Cooker recipes:

Recipe Tips and Tricks:

  • I like to cook the bacon separately, this way it’s crispier and tastes much better. If you don’t want to turn on your oven, you can brown the bacon in the Pressure Cooker before adding the cooked beans.
  • Also, when I cook the bacon in the oven, I like to either drizzle a little maple syrup over it or sprinkle some brown sugar, this way it caramelizes a bit and it goes really well with the bbq beans. Watch it closely to NOT burn it!
  • In addition, I love these beans because when you take the first bite, they are so creamy and a bit sweet, and after that, you get hit with a mild spicy wave that makes them irresistible. You can make them spicier by adding more red pepper flakes or chili pepper powder.
  • Similarly, you can use your favorite bbq sauce in this recipe. Also, you can skip the liquid smoke, I really like it, as it gives the beans that smoky flavor, but it’s up to you if you want to use it to not.
  • The cinnamon and ground mustard are so-called “backstage” flavors, you don’t taste them specifically, but they elevate other flavors.
  • The molasses and brown sugar are in my opinion essential in this recipe, so make sure you don’t skip those.

Save Recipe
4.96 from 21 reviews

Best Instant Pot Baked Beans - No Soaking

Instant Pot Baked Beans are so easy to make, no need to soak them at all! This delicious homemade side dish is ready in about one hour!

Author: Catalina Castravet Serves: 8 servings
Prep time: 10 minutes Cook time: 1 hour 20 minutes Total time: 1 hr 30 mins



Cook Dry Beans:

Baked Beans:


Cook Bacon:

Cook Dry Beans:

Make Baked Beans:

Nutrition information

0 Calories: 345 Carbohydrates: 52 Protein: 9 Fat: 11 Saturated Fat: 3 Cholesterol: 18 Sodium: 688 Potassium: 626 Fiber: 6 Sugar: 32 Vitamin A: 350 Vitamin C: 6.8 Calcium: 95 Iron: 2.6


  • You can use canned beans, 3 cans (15.5 ounces each) of either northern, pinto or kidney beans. Also, you can use a combo of these. If using canned beans, skip the instructions for Cooking Dry Beans and jump to Make Baked Beans.
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Miles G

I made these yesterday and they came out amazing. The only thing I did differently - after the beans were cooked, I turned on saute mode on the IP. Add a little bit of the bacon fat (1T or so) and sauteed the onions for a few minutes and then added the garlic and tomato paste for 30 secs or so. I like to put a little color on the paste and cook out some of the metallic taste. Deglazed with the water and then added all the ingredients to the pot. After that just dump in the beans and quick mix it and you are good to go. One other note, my pinto beans were a little older to I cooked them for 30 mins with a 30 min release.


Nancy Sulse

Making tomorrow for a party. How long can the beans sit in the warm function until served? I want to make around 3 ish and be done and cleaned up when guests arrive at 5, but we're not pulling the dinner together until 6. Will the beans be overdone?


They can sit for a few hours without being overdone.


Ron Doty

Rather than bacon, add salt pork,(cubed) about 1/2 lb. forget the bacon. Don't add that nasty imitation smoke flavor. If you believe you need smoke flavor in your beans add smokey flavored BBQ sauce. Recipe needs more garlic, onions and dry mustard, not to mention salt and pepper. Always use some form of stock to pre cook beans in and also in the step where all the ingredients get added, use a stock for that as well. I always have homemade stocks in my freezer. I use a nice ham stock for my beans.


Leslie N Sorensen

Does this recipe work in an 8 IP?




Kristen F.

I haven’t made beans before for the reason that they need to be soaked. Whenever I want to make them I forget they need to be soaked so I don’t bother making beans from scratch. I want to try your recipe. I have a question though-Why don’t you need to soak the beans? I thought it was always highly recommended to do so, so you won’t get gassy. What’s your reason for not needing to soak them? I don’t mean to be rude, but just trying to learn about making them. I’ve read so many posts and recipes saying it’s very important to soak, then your recipe says no soaking needed. I want to make sure I cook them right the first time around. This recipe looks delish and really want to try it! Thank you for your expertise.


The water is discarded in which the beans have been cooked if you want you can soak them, but we never had issues with this recipe as is.



What is the serving size?


about 2 cups


Phillip Nollner

great recipe...i did get the burn notice even though i stirred very well...i simply added a cup of white wine, stirred it again, and it was fine...and tasted great! :)


happy that it worked for you!


Tammy Kline

These beans are absolutely delicious. I followed the recipe exactly,but omitted the red pepper flakes. I used great northern and pre-cooked the beans as per recipe (cook beans). Will be making these again soon.


I am so happy that you liked the recipe, thanks for the feedback!


missy mcnally

Can you double the recipe and cook in 8qt IP? Would the beans need more time to cook? thanks-


You can double and still use the same time


Kathy VanDoozer

I’m going to try this Sept 12,2020 and would like to know if I doubled the recipe how much time it would take in the IP?


Same time


Erin Simard

This recipe looks so good . Want to make it tomorrow . I am confused about the liquid that you cook the dry beans in. Do you use the liquid at all or drain all of it with the beans ? Could someone clarify for me . Thank you!


If you cook the dry beans, you discard that liquid and continue with the rest of the recipe.



Can the bacon be left out of the recipe? Will it still be flavourful enough?


Yes!!! You can skip it!


Patricia Sterkowitz

So flavorful and so easy! I’ve made this 3 or 4 times already. Quite a savory dish.


thank you for your review, Patricia!


Kim Alvarez

The only problem was the beans were hard. I followed the directions. Best the flavor was great. Going to use for Brunswick stew base Thank you


Tony Rideout

Fantastic. One can adjust as necessary, but for my tastebuds, this recipe is sublime as is ( okay, I threw in a few more bell peppers).


I am so happy you enjoyed the recipe! thanks for the feedback!


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