Instant Pot Baked Beans
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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!
- 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.
- 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!
How To Serve
Roast Chicken
Baked Honey Glazed Pork Ribs
Slow Cooker Corned Beef
Slow Cooker Short Ribs
Instant Pot
I love using my Instant Pot, and it’s probably one of my most used appliances in my kitchen. I have the 6-quart Instant Pot which is big enough for all the recipes I’ve shared with you.
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
- Baked Beans
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Instant Pot Baked Beans
Video
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)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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!
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.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
