Can I make Instant Pot Baked Beans without soaking the beans?

Yes, this Instant Pot baked beans recipe is designed for unsoaked dry beans. The pressure cooker softens the beans quickly while still giving them a creamy texture and rich flavor.

How long do Instant Pot Baked Beans last in the refrigerator?

Homemade Instant Pot baked beans can be stored in an airtight container in the refrigerator for up to 4 days. The flavors often become even better after sitting overnight.

Can I freeze Instant Pot Baked Beans?

Yes, these baked beans freeze very well. Let them cool completely before transferring them to freezer-safe containers. Freeze for up to 3 months and thaw overnight before reheating.

What are the best beans for Instant Pot Baked Beans?

Navy beans are the traditional choice because they become soft and creamy after cooking. However, great northern beans, pinto beans, and cannellini beans also work well in Instant Pot baked beans recipes.

Instant Pot Baked Beans Easy Recipe

Name: Instant Pot Baked Beans
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb dry navy beans; 9 cups water, divided; 1 tsp salt; 1/2 tsp black pepper; 8 slices bacon, chopped; 1/2 cup yellow onion, diced; 1 cup barbecue sauce; 1/2 cup ketchup; 2 tbsp spicy brown mustard; 1/2 cup apple cider vinegar; 1 tsp liquid smoke; 1/2 cup brown sugar

Description

Instant Pot Baked Beans are smoky, sweet, and savory homemade beans made with dry navy beans, crispy bacon, barbecue sauce, and brown sugar. This easy pressure cooker side dish is perfect for BBQs, potlucks, holidays, and comforting family dinners.

Ingredients

Scale

1 lb dry navy beans
9 cups water, divided
1 tsp salt
1/2 tsp black pepper
8 slices bacon, chopped
1/2 cup yellow onion, diced
1 cup barbecue sauce
1/2 cup ketchup
2 tbsp spicy brown mustard
1/2 cup apple cider vinegar
1 tsp liquid smoke
1/2 cup brown sugar

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Instructions

Rinse the dry navy beans thoroughly under cold water and remove any damaged beans.
Add the beans, 8 cups of water, salt, and black pepper to the Instant Pot.
Seal the lid and cook on high pressure for 20 minutes. Allow the pressure to release naturally.
Drain the cooked beans in a colander and rinse lightly with cool water.
Set the Instant Pot to sauté mode. Add chopped bacon and diced onion and cook for 3 to 5 minutes until the bacon starts to crisp and the onions soften.
Scrape the bottom of the pot to loosen any browned bits.
Turn off sauté mode and add the cooked beans back into the pot.
Add barbecue sauce, ketchup, spicy brown mustard, apple cider vinegar, liquid smoke, brown sugar, and the remaining 1 cup of water.
Stir everything together until well combined.
Seal the lid again and cook on high pressure for 10 minutes.
Perform a quick release carefully once cooking is complete.
Stir the beans well and simmer on sauté mode for a few minutes if a thicker sauce is desired.
Serve warm and enjoy.

Notes

Use fresh dry beans for the best texture and even cooking.
If the sauce is too thin, simmer uncovered on sauté mode until thickened.
For spicier baked beans, add diced jalapeños or cayenne pepper.
These baked beans taste even better the next day after the flavors develop.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Instant Pot
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 414 kcal
Sugar: 39 g
Sodium: 1336 mg
Fat: 13 g
Saturated Fat: 4 g
Unsaturated Fat: 8 g
Trans Fat: 1 g
Carbohydrates: 64 g
Fiber: 9 g
Protein: 11 g
Cholesterol: 19 mg