Instant Pot Baked Beans

Prep Time 5 minutes
Total Time 15 minutes
Servings 8 servings

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These Instant Pot Baked Beans are the perfect barbecue side dish made completely in the pressure cooker! Start with dried beans and end with perfect bbq baked beans in no time!

instant pot baked beans in bowl overhead on grey marble with blue towel on the side

We are quickly approaching the official start of summer and I am so ready for it.

Bring on the burgers, fire-roasted hot dogs, grilled chicken kebabs and alllllll of those summer salads, sides and fresh produce.

These Instant Pot Baked Beans? They’re joining my list of must-have summer side dishes along with these Slow Cooker Baked Beans from a couple years back and this easy Potato Salad recipe (or check out my Instant Pot Potato Salad!).

Because I’m a cheater and dried beans take forever to cook, when I make them in the slow cooker I always use canned beans.

instant pot beans with bbq sauce in a white bowl close up with spoon scooping beans

But these Instant Pot beans? We can start right from dry because of how quickly and easily they come together!

How to make Instant Pot Baked Beans:

  1. We give our navy beans a bit of a head start by soaking them for a few hours. This is my preferred method, but I have tested these beans with no soaking, with 4 hour soak and with an overnight soak and included cook times below for each.
  2. Cook the beans in the Instant Pot first, and drain.
  3. Add all of the flavorful, saucy stuff and let it simmer until the flavors come together. The beauty of making these in the Instant Pot is that we only have to use one pot!
  4. Serve warm, cold, or room temperature — they’re great to make ahead for any cookout!
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Variations on these Instant Pot Baked Beans:

  • Add a little spice  if you like to bring the heat — a pinch of chili flakes or a dash of hot sauce will do the trick!
  • Add some crispy cooked bacon when you’re adding your sauce ingredients (you can even cook it in the pot before you add your beans back in!)
  • Stir in some of your favorite barbecue sauce for extra bbq baked beans flavor.
  • You can use different kinds of beans in this recipe, but they all require different cook times so you need to be sure of that before you begin.
instant pot baked beans in pressure cooker being scooped out in metal scoop

How long to cook Instant Pot Baked Beans:

This recipe is specifically for dried navy beans, and not white kidney beans or any other kind. You can use other types of beans, but the cook times will vary.

From what I’ve seen across the internet, these cook times are a little lower than most. I have tested and tested and tested these beans over and over again to ensure accurate cook times, and beans that don’t completely dissolve into mush.

  • Dry beans, no soaking: 35 minutes high pressure, 10 minutes natural pressure release.
  • 3-4 hour soak: 25 minutes high pressure, 10 minutes natural pressure release
  • Overnight hour soak: 20 minutes high pressure, 10 minutes natural pressure release

What you’ll need to make Instant Pot Baked Beans:

  • I tested this recipe in my 6 quart Instant Pot — it should also work fine in an 8 quart because of all the liquid required to cook beans
  • That’s it! Aside from some basic measuring cups, there’s really no other equipment needed as the Instant Pot does it all.
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Instant Pot Baked Beans

4.79 from 14 votes
These Instant Pot Baked Beans are the perfect barbecue side dish made completely in the pressure cooker! Start with dried beans and end with perfect bbq baked beans in no time!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Cuisine American
Course Side Dish
Servings 8 servings
Calories 263cal


  • 2 cups dry navy beans
  • 6 cups water or chicken broth
  • 1 cup water
  • 1 can tomato paste (156 ml)
  • 1/2 cup pure maple syrup
  • 1/4 cup apple cider vinegar
  • 1/4 cup molasses
  • 2 tablespoons corn starch
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon black pepper
  • 2 tablespoons Worcestershire sauce
  • 1-2 pinches red pepper flakes optional
  • 3-4 drops liquid smoke optional


  • *For tips for soaking beans and cook times, see post above.
  • Place dry beans and water in the Instant Pot. Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for a cook time of 35 minutes.
  • The Instant Pot will take about 10 minutes to come to pressure and begin counting down. When the cook time is over, let the pressure release naturally for 10 minutes and then slowly open the valve to release remaining pressure.
  • While your beans are cooking, stir together your sauce: water, tomato paste, maple syrup, molasses, vinegar, corn starch, garlic, salt, mustard, onion powder, black pepper, Worcestershire sauce, and pepper flakes and liquid smoke if using.
  • Drain your beans and place back in the Instant Pot with your sauce. Turn to saute, and cook for 3-4 minutes until it starts to bubble and thicken.
  • Serve hot, room temperature or cold. Store leftovers in the refrigerator up to 1 week.


*I’ve included cook times for dry, no soak beans in the recipe card, but the post above includes cook times for soaked beans as well. To soak, place your 2 cups of dried beans in a large bowl with 6 cups of water for the desired amount of time.

Nutrition Information

Calories: 263cal | Carbohydrates: 52g | Protein: 12g | Sodium: 663mg | Potassium: 926mg | Fiber: 13g | Sugar: 17g | Vitamin A: 325IU | Vitamin C: 5.6mg | Calcium: 118mg | Iron: 3.7mg
Keywords baked beans, instant pot beans

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Joyce says

    Cooking time is perfect! They were a little sweet for my taste. Will eliminate the syrup & cut down on the molasses next time. Very good overall!

  2. Therese Ann says

    Hi Ashley
    My name is Therese
    I don’t have an instant pot because I prefer not to use.
    But can I cook these beans in a slow cooker or just a regular size pot on the stove ?
    Your recipes is awesome made a few and my kids loved it .
    Thank you so much

  3. Marion says

    As an initial attempt at baked beans, this recipe turned out well as written (not mushy). We did find the recipe a little acidic and will reduce the apple cider vinegar by half next time. As the recipe makes a large quantity, can some of it be frozen and maintain its texture?

  4. Jeri says

    I wish I could delete my comments because I think I must have been in “jump to recipe“. I found everything on the write up when I went out of it and went back in. Sorry!

  5. Leah D says

    Cooking navy beans for 35 min in the IP
    turned them to mush. I had to start the beans again and cooked them for 20 min with a quick release. The BBQ sauce for the beans is delicious.

  6. jjofal says

    Is there a typo error in the recipe?
    Under “How Long to Cook…” section there is no method at 10 minutes…yet the recipe #2 instruction says “cook for 10 minutes”.
    Sounds like a great recipe so just wanted clarification!

  7. Jen says

    I’ve never thought about making them in the IP. This is such a great idea and perfect to keeping the house cooler during the summer months by not having to turn on the stove or at least stand in front of it. Thank you!

  8. Beth Pierce says

    This is an awesome recipe for baked beans! Looking forward to having this with our barbecue dinner tomorrow night!

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