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!
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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.
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:
- 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.
- Cook the beans in the Instant Pot first, and drain.
- 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!
- Serve warm, cold, or room temperature — they’re great to make ahead for any cookout!
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.
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.
Instant Pot Baked Beans
written by Ashley Fehr
Ingredients
- 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
Instructions
- *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.
Notes
Nutrition Information
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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!
The Recipe Rebel says
Hi Joyce! So glad you enjoyed the recipe! Thank you for this kind review!
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
The Recipe Rebel says
Hi Therese! Here is my slow cooker version and oven version that you could adjust the flavors accordingly. https://www.thereciperebel.com/healthier-slow-cooker-maple-balsamic-baked-beans/ or https://www.thereciperebel.com/maple-bacon-baked-beans/ Hope you enjoy them!
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?
The Recipe Rebel says
Hi Marion! Thank you for your feedback! Yes you can easily freeze baked beans!
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!
Ashley Fehr says
No problem! I have deleted them for you 🙂
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.
Ashley Fehr says
Thanks for your feedback Leah! I will test this recipe again to make sure the cook time is correct.
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!
Ashley Fehr says
So sorry about the error! You are right! I’ve updated the notes, thank you
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!
Ashley Fehr says
Yes! And they cook so quickly!
Tanya Schroeder says
This is the perfect BBQ food!
Ashley Fehr says
We love them all summer long!
Beth Pierce says
This is an awesome recipe for baked beans! Looking forward to having this with our barbecue dinner tomorrow night!
Ashley Fehr says
Thanks Beth! I hope you enjoy them!
Emily says
These were so perfect for our BBQ potluck! Everyone was crazy about them!
Ashley Fehr says
Thanks Emily! I’m so glad to hear that!
Jessica says
Oh my gosh these were so yummy!
Ashley Fehr says
Thanks Jessica!