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 Instant Pot Corn on the Cob, Instant Pot Mashed Potatoes and Instant Pot Roasted Potatoes.

Instant Pot Baked Beans Recipe

Instant Pot Baked Beans

Once you try making Instant Pot Baked Beans from scratch, you will see that this will become your go to recipe, because its easy and delicious! Hands down, these are the most amazing baked beans I have ever had. After three trials, that’s a lots of beans for dinner, I have tweaked the recipe to be perfect!

These barbecue beans with bacon pack just the right balance of sweetness and heat, hence it’s perfect! Made with brown sugar, smoked paprika and some red pepper flakes, they are the perfect side dish at any barbecue gathering. 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 and you don’t have to soak them, now that is a huge time-saver.

Pin This Best Instant Pot Baked Beans Recipe to your Favorite Board

Instant Pot Baked Beans from scratch

What spices do you need to make the Instant Pot Baked Beans recipe?

Instant Pot Baked Beans Tips:

  • I like to cook the bacon separately, this way its crispier and tastes much better. If you don’t want to turn on your oven, you can brown the bacon in the Instant Pot 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!
  • 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 resistible. You can make them spicier by adding more red pepper flakes or chili pepper powder. You can also skip the pepper flakes and chili peppers altogether if you don’t like spicy food.
  • 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 its 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.

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.

Pressure Cooker Instant Pot Baked Beans

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 Instant Pot, rinse, discard the water from the pot and cook with the rest of the ingredients to make baked beans.

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 8 to 12 hours until thick.

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. 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. I prefer to keep them for about 3 months only.

When you are 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 Instant pot Baked Beans with?

Pressure Cooker Instant Pot Baked Beans
Print
5 from 11 votes

Best Instant Pot Baked Beans - No Soaking

Instant Pot Baked Beans are so easy to make, no need to soak them at all! Enjoy homemade perfect baked beans from sctratch in just over one hour.

Ingredients

Bacon:
  • 10 slices bacon
  • 1 tablespoon brown sugar optional
  • 2 tablespoons maple syrup optional
Cook Dry Beans:
  • 1 lb. pinto beans dry*
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 8 cups water or broth of choice
Baked Beans:
  • 1 medium sweet onion diced
  • 1 tablespoon minced garlic
  • 1/2 cup brown sugar use less if you want to reduce sugar
  • 2 tablespoons tomato paste
  • 1 tablespoon liquid smoke
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons Molasses
  • 3/4 cup barbecue sauce
  • 1 can (4 oz) diced green chiles, optional
  • 1 teaspoon smoked paprika
  • 1 teaspoon cinnamon
  • 1 teaspoon ground mustard
  • 1/2 teaspoon red pepper flakes
  • 1 cup water

Instructions

Cook Bacon:
  1. You can use pre-cooked bacon or you can brown it in the Instant Pot before adding the cooked beans. I prefer the oven method, here are the steps.
  2. Preheat oven to 400°F. Arrange a rack in the lower third of the oven.
  3. Line 1 baking sheet with aluminum foil. Lay the bacon onto a baking sheet in a single layer.
  4. Sprinkle a little brown sugar over the bacon or drizzle a little maple syrup.
  5. Bake until the bacon is deep golden-brown and crispy, 15 to 20 minutes. Begin checking around 12 minutes to monitor how quickly the bacon is cooking.
  6. Remove from oven and set aside. When cooled chop into 1 inch pieces.
Cook Dry Beans:
  1. Add dry beans, salt pepper and 8 cups of liquid to the Instant Pot. Cover and make sure the valve points to Sealed. Cook on High Pressure for 25 minutes followed by a 20-25 minutes Natural Pressure Release.

  2. Release manually the remaining pressure and carefully remove the lid.
  3. Rinse the beans under cold water and drain.
  4. Clean the pot and return it to the Instant Pot.
Make Baked Beans:
  1. Add the cooked beans to the Instant Pot with the rest of the ingredients. Gently stir to combine. Cover with the lid and make sure the valve points to Sealed.
  2. Cook on High Pressure for 10 minutes followed by a 10 minutes Natural Pressure Release.
  3. Release manually the remaining pressure and carefully remove the lid.
  4. Stir in the chopped cooked bacon.
  5. If you would like to reduce the liquid even more, you can select Sauté and cook the beans with the lid off on Sauté mode for 15 minutes, or until the liquid is reduced. You can also mix 1 tablespoon of cornstarch with 1 tablespoon of water and add the mixture to the beans to thicken the sauce.

  6. Serve with extra bacon on top and fresh chopped parsley if desired.
Recipe Notes
  • 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.

Here is a step-by-step video of how to make the Instant Pot Baked Beans recipe:

Calories: 345, Fat: 11g, Saturated Fat: 3g, Cholesterol: 18mg, Sodium: 688mg, Potassium: 626mg, Carbohydrates: 52g, Fiber: 6g, Sugar: 32g, Protein: 9g, Vitamin A: 7%, Vitamin C: 8.3%, Calcium: 9.5%, Iron: 14.4%

Made this Recipe?

Show me what you made on Instagram and tag me at @sweetnsavorymeals or hashtag it #sweetandsavorymeals.