Instant Pot Baked Beans
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This Instant Pot Baked Beans recipe may be the easiest one you’ve made to date! So Simple, savory, and fully loaded with flavor, they make for the perfect side dish or even it’s own meal!
Instant Pot Baked Beans
Making baked beans in the instant pot 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 it’s 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
I’ve said it once and I’ll say it again – I love beans! I really enjoy eating them and as the years go by, the more I enjoy finding creative ideas for cooking them! 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 For Making Instant Pot Baked Beans
- Navy beans – I’m using 45oz (3 cans) drained and rinsed – you can use any combination of beans if you like!
- Bell pepper – Any color works great, chopped please!
- Garlic – Fresh is best, but jarred will do the trick; 1 1/2 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.
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 go for cooking the next day!
How To Make Instant Pot Baked Beans
- Whisk: In a medium bowl whisk together the ketchup, molasses, mustard powder, rosemary, Worcestershire, and salt and pepper; set aside.
- Saute: In the instant pot using the “saute” function, add the bacon, onion, bell pepper, and garlic and let cook (uncovered) for about 6 minutes or until the bacon begins to get crisp. Then, turn off the instant pot – press cancel – and drain any excess fat/grease if necessary.
- Cook: Stir the beans into 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 at high temperature 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 the reach the bottom of the instant pot.
What To Serve With Instant Pot Baked Beans
You can absolutely just eat this meal on its own, but I really prefer it as a side dish along side some of my favorites:
- Roast Chicken
- Slow Roast Leg of Lamb
- Slow Cooker Corned Beef
- Honey Glazed Rack of Pork Ribs
- Slow Cooker Short Ribs
How To Store Left Over Baked Beans
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, will extend the life for 4 -6 months.
What Is The Best Way To Reheat Baked Beans
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!
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
- Coconut Rice
- Instant Pot Mac and Cheese
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Instant Pot Baked Beans
Prep: 10 mins
Cook: 15 mins
Time to come to pressure: 10 mins
Total: 35 mins
Serves: 8
This Instant Pot Baked Beans recipe may be the easiest one you've made to date! So Simple, savory, and fully loaded with flavor, they make for the perfect side dish or even it's own meal!
Ingredients
- 1 cup ketchup
- 1/4 cup molasses
- 1 tbsp mustard powder
- 1 tbsp rosemary chopped, fresh
- 1 tsp Worcestershire sauce
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 4 slices bacon thick cut, chopped
- 1 large onion chopped
- 3 cloves garlic minced
- 1 bell pepper any color, chopped
- 1/2 cup beef broth low sodium, or chicken broth or vegetable broth
- 45 oz navy beans (3 cans) drained and rinsed
Instructions
- Whisk: In a medium bowl whisk together the ketchup, molasses, mustard powder, rosemary, Worcestershire, and salt and pepper; set aside.
- Saute: In the instant pot using the "saute" function, add the bacon, onion, bell pepper, and garlic and let cook (uncovered) for about 6 minutes or until the bacon begins to get crisp. Then, turn off the instant pot - press cancel - and drain any excess fat/grease if necessary.
- Cook: Stir the beans into 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 at high temperature 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, will extend the life for 4 -6 months.
Nutrition Information:
Calories: 354kcal (18%)Carbohydrates: 61g (20%)Protein: 16g (32%)Fat: 6g (9%)Saturated Fat: 2g (13%)Cholesterol: 7mg (2%)Sodium: 531mg (23%)Potassium: 997mg (28%)Fiber: 18g (75%)Sugar: 17g (19%)Vitamin A: 627IU (13%)Vitamin C: 24mg (29%)Calcium: 148mg (15%)Iron: 5mg (28%)
Alana says
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.
jo says
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.
Susan Stillwell says
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?
jo says
Not sure, since I didn’t see what you did, but you can drain some of the liquid if you like it less liquidy.
Rachel Therien says
CAN it be done in a regular pressure cooker?
jo says
Absolutely!