baked beans instant pot recipe

Written BySheba G Updated On
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The Best baked beans instant pot recipe

I’m so excited to share with you my favorite baked beans Instant Pot recipe. As a busy mom, I’m always on the lookout for easy and delicious meals that my family will love. And let me tell you, this recipe is a winner.

It’s perfect for a weeknight dinner or a weekend gathering with friends and family. The best part? It’s incredibly easy to make and requires minimal effort.

Simply throw all the ingredients into the Instant Pot, close the lid, and let it do its magic. The result is a rich, flavorful, and tender batch of baked beans that will become a staple in your household. I’ve made this recipe countless times, and my kids always ask for seconds (and even thirds!)

It’s a great way to get your daily dose of protein, fiber, and antioxidants from the beans. Plus, it’s so versatile – you can serve it as a side dish, use it as a topping for hot dogs or burgers, or even turn it into a hearty breakfast with scrambled eggs and toast. I could go on and on about how much I love this recipe…

but trust me when I say it’s a game-changer for any home cook looking to simplify their mealtime routine.

Instant Pot Baked Beans

4.8 from 762 votes

A hearty and comforting dish of baked beans cooked quickly in the Instant Pot. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

1 lb dried navy beans
1 large onion, diced
3 cloves garlic, minced
1/2 cup ketchup
1/4 cup molasses
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tsp dry mustard
1 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
2 cups water

👨‍🍳Directions

1Rinse the dried navy beans under cold water and pick out any debris.
2Add the beans to the Instant Pot.
3Add the diced onion, minced garlic, ketchup, molasses, brown sugar, Worcestershire sauce, Dijon mustard, dry mustard, salt, black pepper, and smoked paprika to the Instant Pot.
4Stir to combine the ingredients.
5Pour in the water.
6Secure the lid on the Instant Pot and set the valve to sealing.
7Select the manual/pressure cook setting and set the time for 25 minutes at high pressure.
8The Instant Pot will take about 10 minutes to come to pressure.
9Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to venting to release any remaining pressure.
10Remove the lid and stir the beans.
11If the beans are too thick, add a little water to reach your desired consistency.
12Taste and adjust the seasoning if needed.
13Turn the Instant Pot to the sauté setting and cook the beans for an additional 5 minutes, stirring occasionally, until the sauce has thickened slightly and the beans are heated through.
14Beans should be tender and the sauce should be slightly thickened and bubbly.
15Transfer the baked beans to a serving dish and let them cool slightly before serving.
16Serve warm with crusty bread or as a side dish.

🔧Equipment

Instant Pot
Mixing bowl
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 1g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 800mg🌾Total Carbs: 65g🥦Dietary Fiber: 15g🍬Sugars: 15g🥩Protein: 20g

📝Notes

Tips: You can use canned beans to reduce the cooking time. For a smoky flavor, add a few drops of liquid smoke.

Watch Video Of How Instant Pot Baked Beans Works

This baked beans Instant Pot recipe is truly a staple in my household – it’s easy to make, packed with nutrients, and perfect for any occasion. My family loves it because it’s so versatile – we can enjoy it as a side dish or use it as an ingredient in our favorite recipes.

Plus, it’s incredibly easy to customize with your favorite spices and herbs. Whether you’re looking for a quick weeknight dinner or want to impress your guests at your next potluck gathering, this recipe is sure to become a new favorite.

❓ Frequently Asked Questions About Instant Pot Baked Beans

Q: What type of beans should I use in this recipe?

A: You can use either navy beans or pinto beans – both work beautifully in this recipe. Navy beans are slightly sweeter and have a firmer texture, while pinto beans are more robust and have a slightly nutty flavor.

Q: Can I make this recipe without an Instant Pot?

A: Yes, you can make this recipe on the stovetop or in the oven – simply adjust the cooking time accordingly. However, keep in mind that the Instant Pot allows for much faster cooking times due to its high pressure.

Q: How do I store leftover baked beans?

A: Store leftover baked beans in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat by simmering gently until warmed through.

Q: Can I add other ingredients to customize this recipe?

A: Absolutely! Feel free to add your favorite spices or herbs to give this recipe an extra boost of flavor. Some popular options include smoked paprika, cumin powder, or dried oregano.

Q: Is this recipe suitable for vegetarians and vegans?

A: Yes, this recipe is vegetarian-friendly – simply replace any meat-based broth with vegetable broth for a vegan option.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare the ingredients ahead of time and store them in separate containers until ready to assemble and cook.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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