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This AMAZING Instant Pot Baked Beans recipe uses dry beans, and there's no soaking required. Tender cooked beans with bacon, onion and bell pepper in a delicious sweet and smokey sauce. I'm confident this easy baked beans recipe will become a staple at your summer BBQ's!
If you could only pick one, what is your favorite side dish at a bbq? It's a hard choice, I know, but I'd probably say baked beans. They pairly perfectly with any type of meat from the grill. My favorite sweet cornbread, and one of these fresh salads make the meal complete.
I've been really excited to share this instant pot baked beans recipe with you all because it's proof that making baked beans from scratch can happen in about an hour! The instant pot is just amazing, and I'm proud to add this recipe to the ranks of my instant pot recipe archives!
How to make baked beans in the Instant Pot:
To make baked beans in the instant pot, start by adding the dry beans and water to the pot. Cook in high pressure for about 25 minutes, with a natural pressure release. When the pressure has released, remove the lid and pour the beans into a strainer to remove the water. Rinse them well with cold water.
DISCLAIMER: This recipe was created using the DUO 60 6-quart instant pot. Not all instant pot recipes work perfectly for all types of instant pots. See this article for more information on adapting recipes for your instant pot.
I've chosen navy beans or pinto beans for this recipe, but you could also use great northern beans, with the same cooking time.
After straining the beans, wipe out the instant pot and add spray it with non-stick cooking spray. I do this because even though bacon is greasy, it can still initially stick to the bottom of the pot when the saute setting is on.
Cook the bacon until it starts to get golden brown and slightly crisp on the edges. Drain some of the grease (I usually just stick a few paper towels in the pot and use them to blot out the grease). You still want a little grease at the bottom so that the other vegetables don't stick when you add them to saute.
Add the onion and bell pepper to the pot and saute them, stirring often, until they're tender.
Turn the instant pot off and stir in the bbq sauce, ketchup, mustard, vinegar and liquid smoke. Stir until smooth and then add the cooked beans and brown sugar. Secure the instant pot lid and cook the mixture on high pressure for 15 minutes, with a natural pressure release.
Do I need to soak the dry beans?
Normally when making baked beans from scratch you need to soak the dry beans in water overnight, but with the instant pot pressure cooker you can cook the dry beans and water together, without soaking them first, and you'll end up with tender, perfect beans for making baked beans.
Can I substitute canned beans instead of dry beans?
Yes. If you'd rather use canned beans start with step 4 of the recipe, and when it's time to add the beans, substitute 56 oz canned pork and beans (whatever brand you prefer).
Make it a meal and serve these Baked Beans with:
Instant Pot Ribs or Slow Cooker Ribs
Instant Pot Baked Beans
Equipment
Ingredients
- 16 ounces dry navy or pinto beans
- 8 cups water
- 1 teaspoon salt
- 8 slices bacon
- 1 yellow onion, , finely chopped
- 1/2 red or green bell pepper, , cored, seeded, and finely chopped
- 2/3 cup barbecue sauce, store-bought or homemade
- 1/2 cup ketchup
- 2 Tablespoons spicy brown mustard
- ¼ cup cider vinegar
- 1 teaspoon liquid smoke
- ½ cup light brown sugar
- 1/2 cup water
Instructions
- **DISCLAIMER: I created this recipe using a 6 quart instant pot DUO 60. Some users have had problems with a burn notice for this recipe using different versions of the instant pot. I have tested it many times with this version and had no issue.
- Add beans, water and salt to instant pot. Cook on manual (high pressure) for 25 minutes. Allow the pressure to naturally release.
- Remove lid and pour beans into a colander/strainer. Rinse with cold water. Set aside.
- Set Instant Pot to saute setting. Add bacon and saute for a few minutes until it starts to get golden brown, tossing and scraping down the bottom of the pot often. Drain some of the grease.
- Add bell pepper and onion and cook until tender.
- Turn IP off. Add bbq sauce, ketchup, mustard, vinegar and liquid smoke to the pot and stir well to combine.
- Add brown sugar, water and beans and stir to combine.
- Secure IP lid, close steam valve and cook on Manual (high pressure) for 15 minutes. Natural release the pressure.
- Carefully open lid, and gently stir mixture to combine. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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As it was cooking, the aroma was fantastic and the taste was even better, thank you for the recipe 👏👏👏😋😋
So easy and So So Good!!! I took them to a cookout and they got rave reviews. Making them again tomorrow for another cookout! 🙂 Thank you for this recipe!!
Thanks so much for the great review! I’m thrilled you liked the recipe!
The flavor was great, I cut the recipe in half (except for the water at the end) and only did the natural pressure release for 10 minutes and my beans came out crunchy. I added more water and another 10 minutes and they were still crunchy. Definitely don’t skip on the natural release. I’m planning on trying again but doing 35 minutes and at least 20 minutes.
I’ve just made these beans, I didn’t have liquid smoke so I added hickory smoked bbq sauce , I also omitted the bacon and added 100 % Beef hotdogs right off the BBQ cut into bite size pieces, I added 1/2 cup of pure maple syrup , 3 tablespoons of Honey Tarragon Hot mustard and 1 cup of Molasses!!! Everything else stays the same !
I also doubled all ingredients for a large family and to have some leftovers!!!
I’ll definitely make this again!! 5 stars out of 5
Wonderful recipe! Very easy and fast to make!!
This is an absolutely amazing recipe! I have already made these about 5 times, and am about to make them again. I am going to take a chance and try to double the recipe since my family eats these so quickly. I follow the recipe exactly, but add a little heat, either with jalapeño peppers or crushed red pepper, whatever I have on hand. This will be one of those “pass it down” recipes that my family will enjoy for years to come. Thank you for sharing!
Made this in no time. Tasted delicious
I have made this twice now. Both times the beans have been fabulous. The first time I was in Mexico and could not get my hands on liquid smoke or the correct mustard but the beans were still good. Today I had everything and they are so yummy!! Both times I had pre-cooked pinto beans and black beans in the Instant Pot, so followed the directions as if I was using canned beans. I really really like the flavor of the beans.. We had them tonight with slow cooked baby back ribs. What a nice easy dinner.
Got the burn notice. Added more liquid (beer), got the burn notice again. After several attempts of this I put them on slow cook. I think there is a trick to layering the ingredients to not get the notice. Will try again.
First off, had to make this recipe vegan. Not too difficult just left out the bacon and liquid smoke because I didn’t have any. I also left out the brown sugar because I didn’t want it to be super sweet but I did add garlic and celery to the mix. The beans came out superbly with just the right amount of sweetness. I toasted a roll, through on some coleslaw, and ate it like a sloppy joe! Fantastic and didn’t take much time at all.
Just made these beans…i also did not hv a green pepper but increased onion and added garlic..used my ham bone too.
This was my first time making dry beans in the instant pot. Perfect recipie the beans did not explode i am impressed. Thanks lauren
Diana 👌👍👏
Is there a modified recipe for soaked overnight beans? Before finding your recipe i soaked them overnight.
Pressure cook them for less time, in step 2, until they’re tender. I’d try 15 minutes.