Best Instant Pot Baked Beans From Scratch [Video]
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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 and you don’t have to soak them, now that is a huge time-saver.
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What spices do you need to make this recipe?
- Smoked Paprika
- Ground Mustard
- Red Pepper Flakes
- You will also need BBQ sauce and I like to add Liquid Smoke
- Another great addition is Molasses and brown sugar
- For some extra heat, I like to add a can of Diced Green Chiles
Recipe Tips and Tricks:
- 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 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 resistible. 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.
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?
BURN NOTICE ON INSTANT POT
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 flat 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.
Watch Recipe step by step Video:
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!
- 10 slices bacon
- 1 tablespoon brown sugar optional
- 2 tablespoons maple syrup optional
- 1 lb. pinto beans dry*
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 8 cups water or broth of choice
- 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
- 1/4 teaspoon cinnamon
- 1 teaspoon ground mustard
- 1/2 teaspoon red pepper flakes
- 1 cup water
- 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.
- Preheat oven to 400°F. Arrange a rack in the lower third of the oven.
- Line 1 baking sheet with aluminum foil. Lay the bacon onto a baking sheet in a single layer.
- Sprinkle a little brown sugar over the bacon or drizzle a little maple syrup.
- 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.
- Remove from oven and set aside. When cooled chop into 1-inch pieces.
Add dry beans, salt pepper and 8 cups of liquid to the Pressure Cooker. 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.
- Release manually the remaining pressure and carefully remove the lid.
- Rinse the beans under cold water and drain.
- Clean the pot and return it to the Instant Pot.
- 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.
- Cook on High Pressure for 10 minutes followed by a 10 minutes Natural Pressure Release.
- Release manually the remaining pressure and carefully remove the lid.
- Stir in the chopped cooked bacon.
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.
- Serve with extra bacon on top and fresh chopped parsley if desired.
- 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.
Made this Recipe?
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