This Instant Pot Baked Beans recipe may be the easiest one I’ve made to date! So Simple, savory, and fully loaded with flavor, they make for the perfect side dish or even its own meal!
Easy Baked Beans In The Instant Pot
Making baked beans in the Instant Pot or any pressure cooker is genius. Beans and bacon in a savory sauce, I mean, who doesn’t love bacon! Does anyone else agree that bacon and beans are just the best of friends? This recipe proves it.
One of the reasons I love this recipe is because of its simplicity. Pork and beans, loaded with flavors from garlic and rosemary to mustard and ketchup, and it’s all put together in one pot! The aroma this dish puts off is unreal and there is nothing complicated about it. I’m also certain you’re already going to have a lot of these ingredients tucked away in your pantry or fridge!
Why We Love Beans
We love beans! There are so many variations of beans out there, making them incredibly versatile for cooking, and they are really good for you! Full of protein, fibre, and vitamins they make for a perfect substitution for all my vegetarians friends out there looking to stay on their protein intake!
Ingredients You’ll Need
- Navy beans – I’m using 45 ounces (3 cans) canned beans, drained and rinsed, but you can use any combination of beans if you like, such as pinto beans, great northern beans, etc.!
- Bell pepper – Any color works great, chopped please!
- Garlic – Fresh is best, but jarred will do the trick; 1½ teaspoons is equal to 1 fresh clove.
- Onion – 1 large white onion, chopped.
- Bacon – I’m using 4 slices of thick cut bacon but for all you bacon lovers, you can use more if you like!
- Salt and pepper – To taste.
- Worcestershire sauce – There are low sodium options for those wanting to keep the salt intake to a minimum.
- Rosemary – The herb of choice today! Just wait until you smell it cooking!
- Mustard powder – Seasoning flavor.
- Ketchup – For some acidity in the sauce.
- Molasses – Adding in a little sweetness!
- Beef broth – we need a little liquid here. Use a low sodium or no sodium added beef broth, chicken broth or vegetable broth can be used as well.
How To Make Baked Beans In The Instant Pot
- Make the sauce. In a medium bowl whisk together the ketchup, molasses, mustard powder, rosemary, Worcestershire, salt and pepper; set aside.
- Sauté bacon and veggies. Set the Instant Pot to the “sauté” function, then add the bacon, onion, bell pepper, and garlic and let cook (uncovered) for about 6 minutes or until the bacon begins to get crisp. Turn off the instant pot, press cancel, and drain any excess fat/grease if necessary.
- Cook. Add the beans to the instant pot. Next, pour the beef broth and the whisked sauce over the beans; do not stir! Cover and lock the lid, select “manual or pressure cook” and cook on high pressure for 8 minutes. When cooking is complete, release the pressure using the natural release function. Releasing the pressure can take anywhere from 10 – 15 minutes.
- Serve. Once the pressure has released, unlock and remove the lid. Give the beans a nice stir and serve warm!
Note: The reason we don’t stir in the sauce prior to cooking it because some of the ingredients may burn if they reach the bottom of the instant pot.
Can I Use Dried Beans?
If you have more time on your hands you can absolutely use dried beans. Please keep in mind that some beans can be toxic if they are eaten dry, so make sure to do your research! Give the beans a good soaking in water, overnight is best, and they’ll be good to cook the next day!
Leftovers
These baked beans will last in the refrigerator for 3 – 4 days, when stored in a sealed airtight container. These beans also freeze really well. Store them in an airtight container and place in the freezer for 4 -6 months.
Reheating
Microwaving is by far the easiest way to reheat baked beans. Place your beans in a microwavable dish and give them a zap for about 30 seconds. Depending on the temperature settings of your microwave you may need to repeat until desired temperature.
If you’re more of a stove top person like myself; preheat a skillet, add some cooking oil of your choice, and cook the beans over medium heat, stirring continuously. They’ll be nice and hot within a few minutes!
Don’t miss all my other great Instant Pot Recipes.
More Easy Delicious Sides To Try
- Instant Pot Mashed Potatoes
- The Ultimate Parmesan Roasted Broccoli
- Roasted Red Peppers
- 3 Ingredient Mexican Rice
- Garlic Parmesan Roasted Brussel Sprouts
- Creamy Polenta
- Cilantro Lime Rice
- Instant Pot Mac and Cheese
Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram
Instant Pot Baked Beans
Ingredients
- 1 cup ketchup
- ¼ cup molasses
- 1 tablespoon mustard powder
- 1 tablespoon rosemary chopped, fresh
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 4 slices bacon thick cut, chopped
- 1 large onion chopped
- 3 cloves garlic minced
- 1 bell pepper any color, chopped
- ½ cup beef broth low sodium, or chicken broth or vegetable broth
- 45 ounce navy beans (3 cans) drained and rinsed
Instructions
- Make the sauce. In a medium bowl whisk together the ketchup, molasses, mustard powder, rosemary, Worcestershire, salt and pepper; set aside.
- Sauté bacon and veggies. Set the Instant Pot to the "sauté" function, then add the bacon, onion, bell pepper, and garlic and let cook (uncovered) for about 6 minutes or until the bacon begins to get crisp. Turn off the instant pot, press cancel, and drain any excess fat/grease if necessary.
- Cook. Add the beans to the instant pot. Next, pour the beef broth and the whisked sauce over the beans; do not stir! Cover and lock the lid, select "manual or pressure cook" and cook on high pressure for 8 minutes. When cooking is complete, release the pressure using the natural release function. Releasing the pressure can take anywhere from 10 – 15 minutes.
- Serve. Once the pressure has released, unlock and remove the lid. Give the beans a nice stir and serve warm!
Video
Recipe Notes
- The reason we do not stir or mix the beans with the sauce is because this helps keep things that might scorch from touching the bottom.
- These baked beans will last in the fridge for 3 – 4 days, when stored in a sealed airtight container. They also freeze really well, if stored in an airtight container or well wrapped, for 4 – 6 months.
Best baked bean recipe EVER!!! The rosemary is a great addition 💥
So happy you liked it! 🙂
This looks like a great recipe. I love baked beans, grew up eating baked bean sandwiches. Instead of freezing the leftover, would they work by being canned? Thanks.
I’m sure you can, as long as you follow proper canning guidelines.
OK if peppers are eliminated but beans..oh yummmmm
Sure, that’s fine!
I just saw someone already asked. Would you recommend putting the bacon on bottom or prep it a bit in a skillet before adding?! TY
It’s up to you but I would just add it as is, it would still render in the crockpot as it cooks.
Could you do this in a crockpot?! Love finding you. Downloaded several Yums to try. TY
Yes you can! Cook on low for 6-8 hours or high for 3-4 hours!
I would like to cook this on top of the stove in my dutch oven or would it be better to cook in oven like my mom used to do? How do I convert the cooking time. I have no molasses can brown Sugar be substituted if so how much? I love your recipes, we seem to have the same background on good food.
It’s your choice! You can substitute brown sugar or maple syrup! same as the molasses. Taste to make sure!
If I used dry beans not from a can , how long to cook in the IP? Thank you
Make sure you rinse them well, they probably will take about 30 minutes int the IP.
Hi Jo. Loved your recipe. Can I make it in a slow cooker? are there any adjustments I should Make?
Thank You
Cook on low for 6-8 hours or high for 3-4 hours!
Love this recipe and thank you for all your hard work. Have a question how do you use the slow cooker function on the instant pot? Have a tiny kitchen and really not a lot of room for a lot for kitchen counter cooking appliances. Thank you for any information.
You would use it just like a normal slow cooker, make sure you read the manual that came with it, it has instructions for it.
I was so excited to try this recipe. Unfortunately, I ended up with way too much liquid. I followed the recipe to a T. Do you have any idea what might have gone wrong?
Not sure, since I didn’t see what you did, but you can drain some of the liquid if you like it less liquidy.
CAN it be done in a regular pressure cooker?
Absolutely!