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!
- 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!
- 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.
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
- 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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- 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.
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