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!

Instant Pot Baked Beans served in a white bowl with a handle, and another filled bowl in the background.

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! Let me teach you all of my instant pot tips!

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.

Process photos for making baked beans in the instant pot including an overhead photo of an instant pot with dry beans and water in it, next to another photo of bacon, onion and green bell pepper added to the 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.

Bacon, onion, green bell peppers, ketchup, mustard, bbq sauce, cider vinegar and liquid smoke in the instant pot, next to another photo of the mixture stirred together and brown sugar added on top.

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.

Baked beans cooked in an instant pot pressure cooker with a wooden spoon stirring the mixture.

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).

A close-up photo of a white bowl filled with baked beans with bacon, that were made in the instant pot.

 
Make it a meal and serve these Baked Beans with:

Instant Pot Ribs or Slow Cooker Ribs

The BEST Cornbread

Tomato Cucumber Salad

Recipe

Instant Pot Baked Beans served in a white bowl with a handle, and another filled bowl in the background.
Prep 10 minutes
Cook 1 hour 20 minutes
Total 1 hour 30 minutes
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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

To 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.
Don't miss my other favorite INSTANT POT RECIPES

Nutrition

Calories: 195kcalCarbohydrates: 29gProtein: 5gFat: 6gSaturated Fat: 2gCholesterol: 9mgSodium: 585mgPotassium: 287mgFiber: 4gSugar: 17gVitamin A: 250IUVitamin C: 7.8mgCalcium: 49mgIron: 1.2mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 1 star
    could not complete this recipe with an instant pot pro. The second pressure cook caused a burn message and was not able to complete the recipe. So ended up throwing it away as it did burn the bottom ingredients.

  2. 5 stars
    What I like about this recipe is its flexibility along with the great taste. This recipe is so versatile, double it for a crowd or half it for just a weeknight dinner. If you want more bacon, use it. No pepper? No problem. Substitute Worcestershire for the liquid smoke or leave it out altogether.

  3. 3 stars
    Got the ‘burn’ message as soon as I added sauce.
    What I did was cooked the beans and then transferred to the oven to cook for thirty minutes

  4. Nope to this recipe – I thought it was going to be too much cooking time on the beans, but trusted the recipe, even with the burn notice. Did not work – got the burn.

  5. I have made your beans several times and we love them. However for the final stage when you return all ingredients to the pressure cooker I never get the needle to seal off. It tries but the cooker eventually just goes to time without sealing. Help???

  6. 4 stars
    After reading through the comments, I made some changes to this recipe. I used half the amount of ketchup and half the amount of brown sugar because we like our baked beans tangier than sweet. I also used a teaspoon of smoked paprika because I don’t like the taste of liquid smoke. I did the beans for the recommended time, even though I knew I should probably cook them only for about 10 to 15 minutes since they were going to go back in the pressure cooker for another 20 minutes or so. I used all pinto beans and they were pretty mushy when I took them out of the initial cook. Way too long if you’re gonna put them back in the pressure cooker. Now we like our baked beans a little bit more on the mushy side than firm. However, they would’ve disintegrated on the second pressure cooking with the spices. So I stuck them in my bean pot and baked at 350° for about an hour and a half so all the flavors melded.

    This was not sloppy/soupy at all as some complained. There’s just not enough liquid to do that. When I was stirring in the liquids with the beans, it actually uses less of the barbecue liquid than my old recipe. For those who thought they tasted terrible, perhaps it’s not the recipe but the barbecue sauce you chose. Sometimes just because it’s a good barbecue sauce to put on a hamburger, doesn’t make it a good barbecue sauce to cook with. I used sweet baby rays and I really love the flavor of this. For a quick baked bean recipe and for one I don’t want to have my oven on for five or six hours with my Boston baked beans, this will be my go to.

    1. 4 stars
      Following the directions exactly as written, I can see how people might get a burn warning. Why? You need to deglaze the bottom of the pot after you’ve cooked the bacon, onions and green pepper.

      After you turn off the saute mode, mix the water, vinegar and mustard together, then add to the pot. Using a stiff cooking tool, gently scrape the fond, the browned bits on the bottom of the pot, while mixing in the liquid. After all the fond has been incorporated into the liquid, add the remaining liquid ingredients and the sugar., stirring well, then mix in the beans.

  7. 5 stars
    I made it just like the recipe but wasn’t quite right so I added about 1/4 cup of blackstrap molasses then it was perfect try it you’ll like it

  8. 5 stars
    I used the Instant Pot Duo Plus minus the green peppers and it did not burn. It took me about 2 1/2 hours. Maybe cook the bacon and onions in a pan while the beans are cooking to be faster for me? It made about 7 cups of baked beans so 1/3 cup per serving equals 21 servings etc. Thanks for the recipe.

  9. I made it with the Instant Pot Duo Plus today minus the green peppers and it did not burn. It made about 7 cups of baked beans. So, 1/3 cup per serving equals 21 servings etc. My total time from start to finish was about 2 1/2 hours. Thanks for the recipe.

  10. 5 stars
    These beans are amazing. Unfortunately, we haven’t had any luck making them completely in the instant pot without getting the burn notification. So, we pre-cook the beans in the instant pot (for 20 minutes instead of 25), remove them to cook the bacon, then combine them with all the other ingredients in the crockpot and cook them all day. They’re a favorite at all family gatherings! We haven’t tried them with a homemade barbeque sauce. Our favorite to use is Jack Daniel’s Sweet and Spicy, or Mrs. Renfro’s Chipotle BBQ when we can find it.

  11. 3 stars
    I should have taken head from your disclaimer. Burned. Not enough water in the recipe for my Instant Pot Ultra. Finished recipe in the oven. Tasty, just wish it worked in my Instant Pot.

  12. 5 stars
    Thank you for the recipe. The beans turned out delicious. I used dried pinto beans and they cooked perfectly.

  13. 5 stars
    I loved this recipe, I made a vegan version and omitted the bacon. I also added a whole bell pepper instead of a half. I only had dark brown sugar but it was fine. I’m making these for the second time today to take to a BBQ. Wonderful!

  14. I got the burn notice…. Would be great if you could include a note about what to do if that happens? Thanks!!!

  15. I’ve made this several times and it’s eclipsed canned beans completely! We like spicy/savoury more than sweet so I leave out the brown sugar, use only 1/3 cup ketchup, and add jalapeños and mushrooms. I usually fry the bacon, onion, peppers, and mushrooms in a separate pan, because I’m all about instant gratification and this makes the meal quicker. For those mentioning mushy beans, I release the pressure after 10 minutes and the beans come out perfectly (I use navy beans). Thanks for a recipe that has now become a staple!

  16. 4 stars
    Very simple and yummy. This was my first time making beans from scratch, I used dry navy beans, next time I would cut the ketchup back. Husband loved it too.

  17. 3 stars
    Not sure what went wrong. Half the beans were mush and the other half uncooked. Three stars because the sauce was delicious.

  18. 5 stars
    Super easy and love the ‘one pot’ start to finish! Great flavor and texture. Looking forward to making it for company soon! Thank you.

  19. 5 stars
    First off, I’m just a hack in the kitchen and wasn’t sure how they would turn out. They were GREAT! Most beans were firm, but not hard. There were no mushy beans. And the sauce was thick, just the way we like it. In addition, your BBQ sauce recipe was used.
    I used a Ninja Foodi (10 in 1) to cook the beans without modifications to your recipe.
    Well done Lauren!
    Thank you so much.

  20. 1 star
    The beans were mush after the first pressure cook.

    started another batch and really couldn’t use the instant pot times in this recipe.

    0/10 would not use this recipe again

  21. 4 stars
    Very good recipe – tad on the sweet side. I use the 60 IP and got the burn notice on the last cooking, also – there is just not enough liquid for the heat needed to get to high pressure. I cooked on low pressure for 15 minutes and it turned out great and with no burn notice. Will definitely fix again with a tad less sweetener.

  22. 5 stars
    I used black eyed beans it worked very well as instructed. I substituted 1/4 cup honey for the brown sugar. good but still a bit sweet. next time, i will use 1/8 c honey

  23. 4 stars
    The beans cooked fine. I used dried pinto beans, cooked for 25 min with release for about 15 minutes. Whenever I saute anything in the instant pot it burns and I have to clean the pot before pressure cooking or it gives the burn notice. The recipe was good enough but I think the bbq sauce I used wasn’t that good. May try again with better sauce.

  24. I got the burn error and I’ve only used my Duo 60 once before. I ultimately cancelled it and put it all in pot in the oven. I t was burning on the bottom of the pot.

  25. Initially I cooked my dried navy beans in the instant pot for the recommended time and they turned into a pile of mush. Oops. So I resorted to the traditional soak overnight and cook on the stove top. Once done I dumped the beans into the rest of the recipe that I had prepared as instructed. Very good. Not sure why my beans turned to mush.

  26. 3 stars
    Very tasty but I did get the burn error and my beans the beans weren’t soft. I think initially the beans need to be cooked longer, then just simmered together with the sauce. I will try again with these tweaks because the flavor was really yummy.

  27. 1 star
    I wouldn’t recommend making these. I have made them with both pinto and navy beans from dry and ended up with mush. I didn’t even make the whole recipe just the beans for the 25 minutes with natural release.

  28. 5 stars
    What a great recipe. Even my nephew that said he didn’t like baked beans, tried and liked them. Only bad thing was that there’s nothing left for late night snack. Definitely a keeper.

  29. 4 stars
    I have tried many baked beans recipes and never liked the results.

    FINALLY I like the results!

    My only criticism is that it is VERY sweet. with the BBQ sauce and the ketchup already being sweet I will substitute 2 TBSP of Molasses for the brown sugar next time.

  30. 2 stars
    beans turned to mush cooking them that long. Only reason I’m giving 2 stars is I will save the beans and do refried beans at a later date. DONT COOK the bean for 25 minutes. I used pinto as I didn’t have navy and the recipe said you could use pinto. I’m starting again and only cooking for 15 minutes and see how it goes.

    1. Hey Cori, This recipe calls for dry, unsoaked beans. If you use anything else they will be overcooked and mushy.

      1. 3 stars
        I used dry unsoaked pinto beans and had the same problem. I tried a second time and quick vented after 10 minute natural release and they were still over done. I have a duo 80 IP so maybe thats the problem but i dont think a little bit more room in the pot should make that big of a difference. The finished product is almost more like BBQ refried beans. They still taste good but the texture is not great.

    2. For the cooking with the Instant Pot Duo do we push pressure cook or the beans/chili program button?
      Also, how many more oz dry beans can I use in the 8 quart Instant Pot Duo? 4 oz?

  31. This is my go to recipe. Superior to canned beans (more control of ingredients). I like to add 1/4-1/2 lb hot dogs, summer sausage or kielbasa. No tweaks needed, follow the recipe and it comes out perfect every time. thanks again.

  32. 5 stars
    Wonderful! I used pintos and I like firmer beans so cooked them for 20 mins and will cut the second cook to 12 mins the next time. I think one can easily adjust the second cooking time if the beans are too hard or too soft. I added garlic, jalapeño, and smoked paprika (sub for liquid smoke) with the onions. I used the ½ c water to deglaze the pot and prevent the burn notice before adding everything else. (I also added ½ tsp baking soda when cooking the beans which is supposed to help with potential digestive issues but I have no idea if it really does anything)

    1. 4 stars
      I find the Apple Cider Vinegar helps with digestion. I always either soak my beans with a splash of it or if it’s in the recipe like this, I have a much easier time with digestion.

      never tried the baking soda trick though. 🙂

    2. Not sure if the baking soda will work either, but I am THANKFUL you posted this.. looking forward to the hope of less gas… Worth it though…

  33. 5 stars
    Excellent recipe perfect texture and taste…substituted bacon lard that I saved for the bacon…best beans ever out of insta pot…

  34. Fabulous recipe. If you are using the same IP and following the recipe EXACTLY, it is just perfect. I’ll bet the part about “scrape the bottom while sautéing the bacon” is probably where most end up in “burn” trouble. Scrape the bottom so there is NOTHING stuck on the bottom prior to putting in the beans and cooking the last 15 minutes, you’ll be fine. BTW, I used dried pintos.

  35. Just at final stage of making this recipe. Cooked the onion, bacon and green pepper separately in a pan. I used navy bean and they turned to mush at the cooking time recommended in the recipe. I thought the sauce is amazing. I used 1/2 brown sugar and 1/2 backstrap molasses.
    Those were my only changes. I will make these again but shorten the cooking time for the beans by about 10 min or maybe quick release the steam?

    Suggestions?

    1. Going to try this today. I will be quick-releasing the steam because the recipe doesnt say how long to “natural release.” I’ll let you know if it turns out. Love the idea of using molasses with the brown sugar!

  36. I love making beans in the instapot pot. I have friends over today, I knew I could find a delis baked bean recipe to add to a Texas brisket. I would probably cook the beans from experience specially if beans have been stored a little while for 30 min and let it naturally vent until ready to eat.
    No smoke use smoke Paprika and a little amino acid.

  37. 5 stars
    I wanted to try this recipe, despite the negative reviews. here are my tweaks. i used pinto beans – 30 min on high- 20 min natural release,
    did not have liquid smoke- sub smoked paprika, no plain bbq sauce, but
    had chipotle bbq sauce in pantry.
    sauté bacon separately then
    sauté onion and peppers. took everything out of the pot.
    cleaned the instant pot.
    mixed drained beans with bbq sauce mixture. i
    added the 1/2 cup water into clean instant pot, then
    added bean mixture
    high pressure , but got the burn notice.
    turned off ip-
    stirred the bean mixture in the pot,
    changed to 10 min low pressure
    natural release – wanted the sauce a little thicker, so i
    stirred the beans in the pot again. this time,high pressure 5 min – no burn notice-
    natural release(about 18 min). came out
    perfect. nice balance of sweet, tangy, & heat. you just need a little patience with the recipe. btw, i have the 6 qt duo IP. thank you for the recipe.

    1. Thank you for this advise with the burn..it was getting a bit frustrating. Your solution has worked perfectly!

  38. 1 star
    Terrible. I used the exact specified instant pot, still got the burn message. Threw it all in a crockpot on low for 6 hours and the flavor of the sauce was horrendous.

  39. 1 star
    I’m very sorry to say this but this was the most disgusting thing I ever made.
    It came out like dog slop. I followed the recipe to a T. I got the “burn” message like others mentioned. I restarted it three times and still got the burn message so I did what another reviewer mentioned and put it on slow cook. I left it for nearly 9 hours and it was still loose slop. I gave it a taste and it was terrible. The whole thing went in batches into the toilet and you can imagine what it looked like in there. Take my advice and stay far away from this recipe. Food.com has a copycat Grandma Brown’s recipe that is a bit of effort but worth it in the end. I’m sorry to be so blunt about this but I feel that I just wasted about $8 worth of ingredients and I’m not happy about that.

    1. it was too long to initially cook the beans. I didn’t go any further and am starting again. I’ll make my own version of baked beans from there. Couldn’t be more disappointed. I agree with you about the slop.

  40. 5 stars
    I saved this recipe without reading the comments and bought all the stuff I needed. While making, I saw the comments and got nervous.
    I used the ProCrisp, which is 8QT, and omitted bacon and bell pepper; replacing the brown sugar with coconut sugar.
    Not once did I get a burn notice. These smell amazing and can’t wait to serve them with dinner!

  41. 5 stars
    Best, best baked beans!!
    I use smoky bbq sauce bc i dont have liquid smoke. And add a few tbsp of molasses.The spicy mustard I had on hand was maile dijon extra hot.
    FANTASTIC!!My French Canadian grandmere would approve.

  42. 4 stars
    I love the flavor of these beans, but I am now on my 4th burn notice even after adding an extra entire cup of water. My suggestion is to either saute the bacon on the stove, or stop and clean the pot after you cook the bacon and aromatics. (scratch that…just poured everything out of the pot, scoured it clean and refilled the pot. Burn notice) Instant Pot now on slow cooker mode. Beans are really good but frustrating when you have to keep redoing it.

  43. The flavors were great, but the recipe gave a constant burn so I ended up slowcooking the second stage because it was just undoable.

    There has to be a better way for this recipe.

  44. I have a 6 qt duo. I got the food burn warning. 😑 Made no modifications. I think next time I’ll prep the beans in the IP, but then bake them in the oven.

  45. Love the recipe! I get the “burn” notice often, but I can deal with it. My question: can you double the recipe?

  46. Tried this out…great recipe , btw. However, my IP must be different from yours, as I got the BURN message. So, I shut off the Pressurrcsetting, ànd did a Slow setting for 2 hours. Turned out perfectly. Am trying today with an àdapted version of my mom’s recipe.

  47. I was wondering if this recipe could be doubled in my six quart Insta pot. As I love to freeze baked beans to use later on. I’m used to using a crockpot and make a big batch.

  48. 4 stars
    I used my own recipe for the actual beans, but used the cooking time for the initial cook. These were ready to go after their 25 minutes. After 15 more minutes, I did a quick release since I knew the beans were more than done. Way too mushy. I think navy beans could easily be done for 15-20 minutes instead of the 25.

  49. 5 stars
    I have the same model IP and got the burn message too during the second stage of the recipe —and quick released the pressure, stirred it taking care to scrape the bottom of the pot. Didn’t add any extra liquid as I had already added 1/2 can of fire roasted tomatoes. I returned the pot to high pressure for 9 minutes. Had no further burn messages. Also didn’t use bacon as my daughter is vegan.
    Made a lot of beans and they are good. Thanks for sharing this. The IP is new to me and have only made yogurt before. Definitely an advantage to cooking dried beans!

  50. I make this early in the day, then put in my slow cooker for at least 4 hours. More like oven baked beans. My family loves them.

  51. 5 stars
    I use the same IP as you, Lauren, and had the burn warning issue (I used navy beans in case that’s relevant) BUT I will absolutely make these again. They’re fantastic. The only thing I changed was leaving out the liquid smoke, since I didn’t find it in the store, but substituting 1tsp smoked paprika worked well. For the burn warning, no big. Folks can just follow instructions in the IP manual. I added a cup of water, 1/2 cup at a time, and that did the trick. The flavor is well worth minor experimentation!

    1. Got the burn message also. Took lid off and stirred mixture again. Put it back on and set to manual with high pressure for 15 minutes with no problems These beans are the dope!!

  52. 3 stars
    Well, I couldn’t get my IP to stop giving me the burn message. I even put in 4x the amount of liquid needed. After turning my pot off 3x for it burning I decided to just put it on my stove.

      1. Thank you for this recipe. Turned out fantastic! Used my 6qt Duo and now No more soaking overnight. From start to finish it was just under 2 1/2 hours.
        I also modified some of the ingredients.
        I did not use Bacon, barbecue sauce or ketchup. Changed Mustard to yellow powder. Cider vinegar reduced to 1 tbsp (I just ran out, trying balsamic). Added 1 teaspoon liquid smoke, 1/4 tsp Worcestershire sauce, 1 tsp Chicken stock mix and 1 tbsp soy sauce.
        This is easily turned into a gluten-free vegan dish too.

        NO Bacon NO Burn

  53. 3 stars
    I used the exact same IP, 6 qt DUO, and followed the directions. First, the pinto beans were overdone for my taste . I would lessen the first cook time. Once combining the remaining ingredients and cooking for another 15 minutes after about 5 the burn came on. I retired a few times then just ended up baking it off in a casserole dish in the oven. I make my own beans all the time in the IP and have never used 25 minutes on High. Typically 12 minutes is enough for a nice cooked bean. Black beans I cook at 10 minutes. The flavor was okay although the red pepper did not add flavor. Using the IP did not save time here. Cook the beans, make the BBQ sauce with the bacon and onions, combine and place in a casserole for 25-30 minutes. I top mine with more bacon uncovered. Thanks for the recipe.

  54. 5 stars
    I halved this recipe to make in my 3qt IP. I got the burn notice almost immediately, so I added an extra 1/3 cup of water and reduced cook time to 8 minutes (by that stage the ingredients are already cooked anyway)
    The final product was a touch too watery due to the extra water, so I added a cornstrach slurry and it thickened right up to the perfect consistency. These beans taste SO good! Can’t wait to serve with tri-tip tonight!

  55. 5 stars
    Awesome recipe family loved it. Only problem I had with the 2nd cooking never came to pressure. This time I’m going to add a little more water.

    1. 5 stars
      Hi Kim, use 1/2 cup of water, it’s the last item on the ingredient list.

      The beans are cooking right now and the combined sauce is waiting. I did rate it 5-stars for flavor. I liked this recipe and followed it except for the liquid smoke. Since our goal is to eat clean and healthy, I want to look into the origins of liquid smoke before I run out and buy some.

      Meantime, this recipe rocks!
      Thanks!

  56. 5 stars
    I’ve made the recipe several times now.
    It’s very very good!
    Even my mother, who would never stray from her own recipe for so many years, now prefers this recipe! That speaks volumes!!!
    After cooking the bacon, I deglaze with a bit of cider vinegar and a tiny bit of water and that seemed to stop the burn issue everyone mentions.

  57. 5 stars
    I followed this recipe almost to the letter. Added a little extra peppers and I heeded the warning of other people about the burn light coming on so I cooked the bacon and veggies in a skillet on the stove and made the sauce there and after I cooked and rinsed the beans I put everything back in the pot together and stirred it up and didn’t get the burn warning. My beans were already pretty done with the 25 minutes originally so I only did them for 8 minutes on the 2nd cooking time just so all the flavors would blend together beautifully and my husband who is a huge baked bean fan absolutely loved them. I think for many people the kind of barbecue sauce they use will make a difference in how they taste to them so I’m assuming many people will use their favorites but we love the Sweet baby Ray’s original and the Sweet baby Ray’s mustard barbecue sauces so I did a blend of both.

  58. 4 stars
    I used the exact Instant Pot listed and I did get the burn notice. I resolved this by adding an extra 1/2C of water. I may play around with the sauce a bit, and give it another go with 1.5 the recommended amounts, as we loved the recipe aside from that pesky burn notice & the seeming low amount of sauce. I even double checked to make sure I hadn’t accidentally used double the beans calls for. I hadn’t.

  59. 5 stars
    I like to soak my beans overnight, regardless of the recipe. I do this because soaking and then rinsing reduces or gets rid of the enzymes that tend to give the human body a gaseous reaction after bean consumption. It also greatly reduces the time required to cook the beans. To use soaked beans:
    ○ Immerse the beans in 4 times their volume of water for 4-6 hours (I usually do overnight)
    ○ Pour into colander and rinse thoroughly
    ○ At step 1, water can be reduced to the amount necessary to cover the beans
    ○ Reduce cooking time to 9 minutes
    Another added benefit that may be a result of this is that I have never gotten a burn warning with my 6 quart Instant-Pot.

  60. 5 stars
    I get the burn notice as well (duo Nova), but I will just finish it off in the crock pot, I think. The hard part is getting the beans ready, so great for that — and the recipe is wonderful! Thank you!

  61. 4 stars
    I keep getting the burn notice but by the time I do the hard part is done and I just put it in the oven at 325 for about 20-30 minutes. I also add a little more liquid smoke but that’s a preference thing.

    Seriously the best beans I’ve ever eaten!

    1. 5 stars
      You can double the recipe (I plan to do so this weekend), just remember that if using dry beans, the beans will expand, so it is recommended that the amount of water you use should not exceed the half mark on the inside of your pot. I prefer soaking the beans overnight, for some added benefits I mention in another comment, and the greatly reduced cooking time. For guidance from InstantPot, refer to: https://instantpot.com/instantpot-cooking-time/#tab-id-3

    1. 5 stars
      Yes i used my 8 quart as well. I also added 1-1/2 cups water extra. It stopped giving me ( burn) after that.

  62. Great flavour but after 18 mins in my IP Duo 6 the beans were over cooked so finished the recipe without the beans and added them afterwards so they don’t have the same colour but taste fine. Will make again but only cook once with all ingredients after sautéing bacon, onion and green pepper.

    1. 5 stars
      Best bean recipe ever. I also got the burn notice and used a 6 quart Instapot both times I have made them. I just finish them in the oven at 300 for a hour or two.

  63. 5 stars
    These baked beans are SO SO yummy. Tangy and sweet and they turn out absolutely perfect by following the cooking times. My whole family loves them and my kids eat them! I do like to make them early afternoon, as it does take time to get up to pressure each time, etc and the time all adds up. I leave them on keep warm in my instant pot and they are perfect.

  64. I used the techniques from this recipe to make a different recipe with beans. The ingredients for the “sauce” were similar, but I also left out the brown sugar entirely. Instead, I scraped out the bits of orange marmalade from two practically empty jars in the fridge. Also, used chicken stock in place of water. I added a bit too much liquid in the quest to avoid burning, so just took the lid off the pot and cooked on the Sauté setting on High until the liquid had reduced. Yummy recipe, and no heating up the house by letting the beans simmer for hours in the oven.

  65. This recipe is da bomb!!! I used fatback instead of bacon and whatever dried beans I had in the pantry…red beans and some other mix of beans to make up the required 2 1/2cups.

  66. 5 stars
    Delicious. Made this today and it will be my go to recipe. Wonderful Flavor. We are having ham, mac and cheese and the beans for dinner. Cant wait to eat. Thanks for a great recipe.

  67. 5 stars
    Good recipe. I didn’t have any trouble with the first pressure cook phase. The beans tenderized nicely. I did, however find a problem with the second phase. The thickness/sugar made the burn indicator kick on. It wasn’t a major problem though. I simply sauteed the bean mixture for 15 minutes (while stirring) to dissipate/incorporate the vinegar into the mix instead. It was exactly what I was wanting…sweet, tangy beans. (Being of Polish heritage, I tend to like things with vinegar and sugar) Also of note, I used dried kidney beans and no green peppers. (Simply because I didn’t have any) Instead, I used a few shakes of red pepper flakes since I like a little heat in my sweetened beans. Again…exactly what I wanted. Great recipe…I’ll be making it again!

  68. 5 stars
    Delicious! I left out the brown sugar, but it didn’t matter. I finished them in a hot oven for 15 mins while I finished preparing the rest of the meal.

  69. 5 stars
    I love this recipe and figured out how NOT to get burn!
    Use the half cup of water in second part to deglaze the pan. Then add the rest. No ” burned bits” no burn notice!

    1. Water worked for me, too. I am keto so I used black soy beans Sukrin Gold brown sugar substitute and homemade keto bbq sauce and ketchup. Came out delicious!

  70. 5 stars
    This recipe is really, really good! I didn’t have spicy mustard and used regular yellow and it was just fine… I really am pleasantly surprised at how firm the beans stayed. I used the dry navy beans and I am definitely printing this recipe out to use again 🙂 thank you

  71. 4 stars
    Great taste, no vinegar taste, but had to finish in oven as got burn message on two attempts just after starting last phase. Used exact ingredients, except second time i took the sautéed ingredients out to wash out the pan as one cause of “burn” is something stuck to bottom. No difference and not convenient. I have the Max. It takes way longer to naturally vent than advertised as well. But delicious. I will make this again but next time last phase in crock in oven. Thank you!

  72. 2 stars
    Pucker up–very big vinegar taste. It is also too sweet. Made it exactly according to recipe. If I were to make it again, I would use less sugar (and not use sweet bbq sauce), use just a drop of vinegar and add extra liquid smoke. I think some pork or salt pork would add to the flavor.

  73. 4 stars
    This is really good. I cut the sugar in 1/2 (I’m from KC) and I suggest less if using a sweet BBQ sauce. I know people in BBQ business, and I suggest you add a rib of celery and or celery seeds. Worcestershire sauce and a dab of hot sauce make it a really complete and awesome recipe. I also love to add some ham lunch meat and chicken bullion to the beans in the first cook. Love it.

  74. 5 stars
    Literally my 1st time with the Instant Pot (and only 2nd usage in the house) and I had a go at this recipe. I’d have to call it pretty foolproof. I did get the “food burn” warning on the 1st minute of the final cook cycle, but it went away when the clock hit 14 minutes remaining. Maybe it needs just a tiny bit more water to avoid that (so the IP support page told me).
    As for the results, my wife says it’s a keeper! Really good.

  75. Tried this recipe. Delicious but it takes more like 2 1/2 hours when you add in the time to pressurize and natural release.

  76. I use my instant pot all the time and rarely get burn message and 0/2 with this recipe. I transferred to the stove both times and delicious – just annoying! I have the 6qt DUO as well so who knows.

  77. It was sooooooo good and I added cured fat instead of bacon, and I added molasses and I didn’t have smoked liquid and it turned out great. There was no burning. Perfect 😁and yummy.

  78. 5 stars
    I’m from New England and love homemade baked beans. This recipe is awesome! My favorite. So much less work and so good!!

    1. When you buy dried beans in a bag in the states it is listed by weight. (So you’d want to buy a 16 ounce bag of beans). Otherwise you can use 2 cups, which is the same amount.

  79. I was just wondering if this recipe will work in a Crock-Pot or dutch oven on the stove top? I’m not familiar with how an Instapot cooks at all.

    1. The instant pot helps pressure cook the beans quickly. You’d have to make adjustments for another method as the beans will take longer to cook.

  80. 5 stars
    We really like these beans! I’ve made these several times in my 2-quart off-brand electric pressure cooker by cutting the recipe in half, except for the water which I usually forget to halve(!), with no burn issues.

    The recipe is similar to one I have fixed since the 1980’s, but everything is fixed in one pot, without creating more dirty dishes and using the oven, thus heating up the kitchen. That’s a big win during the hot weather of summer!! And being able to tailor the barbecue sauce and sweetener for my diabetic husband, easily cook the beans from dried and control the amount of salt are other advantages. This recipe is a keeper for me!

  81. 5 stars
    I made these today to take to a cookout tomorrow. They are SO GOOD! I followed the recipe exactly and I didn’t get any burn notice. They cooked perfectly. This will be my new go to recipe for baked beans.

  82. In my 8 qt insta pot the beans burned as well. I think the liquid needs to be increase to a full cup to avoid that issue. I’ll try it again another time.

  83. 5 stars
    I made this recipe, with these slight changes: I reserved the cooking liquid from the initial bean cook and added a cup of it (instant of a half cup of water) to the second cook. I was afraid of the “burn messages”that others had had, and this alleviated that. Also, I sauteed the bacon, onions, and red pepper in a separate skillet during the initial 25 minute bean cook to save time. I also heated 4 of the 8 cups of water in the microwave and heated the other 4 in the instant pot with the beans on “sautee” before the pressure, also in the interest of saving time. Otherwise, I followed the recipe exactly and the ingredients are exactly the same, except for the extra water (bean cooking liquid). Delicious. We enjoyed it very much – the best BBQ bean recipe ever! To gild the lily: I had smoked a brisket the day before, so after tasting the recipe and eating a small portion, I added some burnt ends and reserved juices from the brisket. Insanely good!

    1. I initially used the 1/2 cup bean juice for the 2nd round and got the error message, even with using the same IP as the author. I reopened the pot and added another cup of bean juice and it’s currently cooking with no errors. Thanks for that tip, Doug!

  84. Ugh! Burn notice on the second cook. I caught it soon and rescued most of the beans to my crock pot. Hoping these stuck beans come off my instapot insert. 😕
    Flavor is OK. I added some molasses and black pepper. I like the method for cooking dried beans, but otherwise I won’t be trying this recipe again.

  85. 5 stars
    The best baked beans ever! I have shared them with my brother-in-law and he raved about them too. The first time I made them I got the “burn” notice and had to finish them in the oven but from then on I have made them multiple times successfully. I just add an extra 1/2 cup of liquid, mix together everything except the beans and then layer the beans gently on top of the other ingredients and have not had any more issues. Thanks for an amazing recipe!

  86. 5 stars
    I have an 8 quart instant pot and did get the burn notice. I changed the recipe to add 1 cup of water instead of 1/2 the next time I made them. No burn notice that time. If you have a bigger instant pot, I would try 1 cup of water.

  87. My Instant Pot Duo Evo Plus instructions say the inner pot can be used on the stove. I have used mine that way when the “burn” warning has come up.

    Check your Instant Pot’s instructions and see if they indicate that the pot is safe for stove-top cooking.

  88. Hello: I would like to be able to can these beans in a pressure canner. Should I shorten the cooking time for the beans first?
    Thank you,

    1. I have never canned these (and can’t say wether they would be safe for shelf-stable canning). I’d suggest consulting a canning website.

  89. 3 stars
    Hi Lauren. Just thought I would share my experience. First, I tried to cook these per your instructions 3 times and got the burn notice everytime. I just gave up and cooked them in the oven for a longer amount of time. I would also like to say this is a fantastic base recipe. Really tasty! After making them as directed and enjoying them, I made a few tweaks to my family’s preferences. I feel like your recipe allows for a lot of creativity and it seems other commenters agree. I personally skipped adding the store bought BBQ. I added sugar free maple syrup in place of the other sweeteners and spiced it up with black pepper, smoky chipotle pepper, cumin, and garlic. Superb! Next time I’ll try the other commenters’ suggestion to add more water to fix the burn notice issue. Fingers crossed.

  90. I have the Insta Pot Viva. Got the burn message several times during the final step of cooking! Gave up and served after 15 minutes of being in there. It was tasty though!

  91. 5 stars
    This is my favorite instant pot recipe by a long shot…the baked beans are so good I eat the leftovers as a snack.

  92. 5 stars
    These were great. I didn’t have bacon so i used a little extra liquid smoke. I’ll bee making these again soon.

  93. 5 stars
    I doubled the recipe in an 8 qt Ninja Foodie. I used bacon ends-and-pieces, both kinds of beans, 3 small (wrinkled but not dry) poblanos from the garden instead of bell pepper, sweet and yellow onion, and 1/3 c each of brown sugar and molasses. Also, between step 5 & 6, I lifted and caramelized the stuff on the bottom of the pot onto the bacon mixture with the vinegar before turning it off and adding the rest of step 6. I also added a lot of coarse chopped garlic, some rubbed sage, and sweet smoked paprika.

  94. This is absolutely delicious! I also got the burn notice, tried scraping the bottom, but still got the burn notice. After a couple attempts, I finished them with the slow cook option.

  95. 5 stars
    Delicious and easy to make. However, I do get the burn notice. So this time I added 1/2 extra water and then simmered afterwards to eliminate some excess liquid. Seemed to do the trick. I add chopped jalapeños to the sauce to give it a little kick!

  96. Made these today to go wth grilled hot dogs and potato salad. Delicious and easy to make. I used navy beans as that was what I had in the pantry. Would like them to be a little more saucy. Maybe add a little more BBQ sauce and water. Will make again for sure.

  97. 5 stars
    I made this yesterday. Not only was it easy but it was so good. I did add 1/2 c of honey whiskey to it and after I put into a dish I stuck it in the oven at 200 degrees for about 20 min while I grilled the meat. Wanted to caramelize it a little bit. Definitely putting into the make again section of my cookbook

    1. On a side note, I just seen that a lot of people got the burn notice but mine never did and I followed the recipe exactly ( except adding the whiskey). I don’t think I cooked the bacon till it was all the way done since it was going to get cooked with the pressure and such.

  98. 5 stars
    These were delicious!! I did add additional half cup of water just to be safe and had no issue with the ‘burn’. I just simmered for a bit to cook off excess liquid when done. Only change was no bell pepper as I didn’t have any and about a 3rd cup of molasses (cause I’m a Yankee and that’s how we roll). These were perfect. Used Navy beans as pinto are really for a different tasting pot of beans all together .

    1. 5 stars
      Susan, I’ve made these before and they were delicious, but I too didn’t have green pepper so I used red/yellow bell pepper and I added additional water and molasses as well. 😁

  99. I have made this recipe at least three times and they turn out perfect every time. One of my favorite recipes!

  100. Thank you for sharing this. I’ve never tried making baked beans or anything like this and it turned out great. My family enjoyed it, and most of us had seconds. Thanks also for the tips for the burn notice, it helped to know it could happen and what to do if it did made it an easy transition.

  101. 5 stars
    I made this recipe for a Memorial Day picnic and it was such a hit that I was asked to bring it to the 4th of July picnic today. I made it with canned pork and beans. It’s so easy to make and doesn’t take long to make.

  102. These were perfect! I did not change the recipe, used all the same proportions and timing. I made this in my 4 year old IP Duo 60 and was very careful to scrape the bottom clean after cooking the bacon. No burn notice, and perfect for our 4th of July meal tomorrow.
    Thank-you for the terrific recipe.

  103. 5 stars
    My wife loves this recipe and I am “required “ to make it any time baked beans is called for.

  104. for the recipe I made the following changes,
    I skipped mustard, I used my favorite bbq sauce and my favorite mustard bbq sauce getting the total amt of bbq sauce and mustard, I added double the water because I cooked my beans earlier in the day, and drained them, just before mixing the other ingredients, I reduced the vinegar just a bit and used white vinegar. I did not add salt to the beans, because that will keep the beans from softening. The beans (pinto)were completely soft when first cooked. I add salt to taste after the beans are complete.

  105. 1 star
    I also got the Burn message using the Instant Pot Ultra 6 Qt 10-in-1. I had read the reviews & was afraid of getting the burn so I added a little bit of water but still got the burn. Thank you to one previous comment, I followed his tip and finished it off with the slow cooking function of the IP. The only thing I did not have was the spicy brown mustard so I replaced it with one Tbsp on regular mustard and one Tbsp of hot mustard. We really did not like the final flavour, everything tasted like vinegar. We will not remake this recipe and we will keep looking for an IP Baked Beans recipe.

  106. 4 stars
    I have followed this recipe to the letter and I get burn notices everytime on the second pressure cook. I have a Duo Nova 6 quart. I wind up having to use the slow cooker function for a few hours. I tried less pressure, the bean/chili function, turning off the instant pot after sauteing the peppers and onions after the browning the bacon (bottom scraped of course). No luck. Any tips or tricks? Should I not stir everything?

    1. 4 stars
      I agree with the burn notice warnings noted my many commenters. Some adjustments to consider:

      a) I use an IP Max. So, modern.
      b) Slightly less cider vinegar.
      c) Doubled the water in the second stage cooking.
      d) Do not pressure-cook a second time if you have a unit with the burn notice feature. Slow cook for half an hour or more, letting the beans thicken and absorb flavour. It’s all gonna be fine.

    2. The burn notice is because there is not enough liquid. My Instapot duo requires 18 ounces of liquid. When I add 18 oz of water instead of 1/2 cup, I do not get the burn notice. But, the finished product has too much liquid and I have to strain a lot of the liquid off. Still taste okay, I’m going to try the slow cook method next.

  107. Maybe they need to hold the adjust button till it beeps to reset the instant pot. Maybe why it burns.

  108. 4 stars
    The only reason I didn’t give this 5 stars is that partway through the final cooking, my IP gave me the burn food warning. But, the beans were cooked through, and it just needed to cook through the sauce and thicken it up. So I finished it on saute…turned out very well 🙂

  109. 5 stars
    Best. Beans. Ever! I love these beans! Made them for the first time last night, already have requests from the family to make them again today. Only things I will change us to lessen the amount of ACV to just about a tablespoon, 1/4 cup was a bit too much. I will also increase initial cooking time from 25 minutes to 30 or 35…. they were still a bit crunchy after total cooking time had passed. Not enough to make them inedible, but I would prefer more tender beans through and through. Thanks for sharing!!

  110. 5 stars
    This is the 4th time I made this recipe, as directed, and it is already a family favorite! My husband said “ Best baked beans EVER!! “ I prepared homemade BBQ sauce from the recipe, and froze remaining BBQ sauce for later. Totally awesome!!

  111. 5 stars
    I substituted store brand pork & beans. They worked fine. The recipe was easy, inexpensive & delicious

  112. 4 stars
    Easy and delicious but next time I will put less apple cidar vinegar, a bit overpowering for my taste. Thanks for sharing this recipe!

  113. 4 stars
    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.

  114. 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

  115. 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!

  116. 5 stars
    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.

  117. 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.

  118. 4 stars
    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.

  119. 5 stars
    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 👌👍👏

  120. Is there a modified recipe for soaked overnight beans? Before finding your recipe i soaked them overnight.

    1. Pressure cook them for less time, in step 2, until they’re tender. I’d try 15 minutes.

  121. 5 stars
    These beans are terrific. A lot more tangy than the canned variety, which we like. Can’t say I exactly followed the recipe as I use leftover ham and ham fat instead of bacon and due to Covid 19 I wasn’t about to drive to the store for a pepper so I left that out and added a bit more onion and also some garlic. Thanks for the recipe!

  122. Delicious flavor but I did have to bake for a while in the oven to get rid of some of the liquid and brown it up. Yum!

  123. These baked beans are terrific. They are like the ones you get when you go to a real bbq restaurant. I am adding 2 tbsp of Chipotle Peppers in Adobe sauce, this gives some heat and additional smoke to the beans. Thanks for a great recipe

  124. 5 stars
    I made this recipe exactly as the directions said with the same model of instant pot, and got the “burn” notice at the end 🙁 so I just put it on slow cooker instead for an hour.
    But they tasted delicious.

  125. 5 stars
    I got the burn notice as well and I followed the recipe to the letter. I ended taking them out and putting them in a casserole dish with a lid in the oven for an hr and stirred them twice and I have an 8 q duo. They were amazing though

  126. 5 stars
    My first attempt at baked beans. They taste wonderful. I followed the recipe, don’t think I’ll change a thing. I appreciate recipes with common pantry ingredients. Thank you

  127. 5 stars
    I made this for our Easter dinner and it was delicious. i added a jalapeño with peppers and onions, I did have to add another cup of water and stir to get rid of burn message after adding all ingredients but other that, it was a great success.

  128. 5 stars
    Wonderful! I usually stick to the instructions exactly the first time I use a recipe and I did this time with one exception… I cooked the bacon and veggies on the stove top. I find the extra surface area of a skillet much easier to work with than the saute function of the Instant Pot. That said, your recipe didn’t disappoint in flavour. It’s a keeper. Thanks!!!

  129. For my pot I had to add an extra cup of water and put the beans in last without stirring and I no long get the burn message. Thanks for the delicious recipe, it’s a big hit in our family and so easy!

  130. Excellent recipe. I folluwed the recipe exact except I didn’t have a pepper but it was very good and so easy with the hot pot. I hadn’t known you could get away without overnight sosking.

  131. 5 stars
    Awesome. Just what the doctor ordered. Smokey and sweet and oh so good. You really can’t improve on this recipe and it was easy to make. Thanks!!

  132. 5 stars
    I’ve never liked canned baked beans – too sweet and syrupy – but for some reason I was craving them last week. I didn’t have any, so I thought I’d make my own. I’m a convert! These were delicious! I made a full pound of pinto beans, thinking they wouldn’t all get eaten, but they were gone in a day. Alas. So now here I am printing off the recipe to make some more.
    My only recipe changes were that I used my own canned tomato sauce, since I was running low on ketchup, and a whole bell pepper, because you can’t go wrong with extra bell pepper. Oh, and I had to sub in Canadian bacon. This time I do have bacon, and I have bell peppers I pressure canned, so I’ll use those, and I’m going to try it with navy beans instead of pinto. And I’m sticking with my own tomato sauce as well. I might double the recipe, too… We ran out way too fast last time!

  133. 3 stars
    Perfect cooking times, beans were soft, and not mushy. Sauce ended up too vinegary for my taste, next time will omit the vinegar and replace the ketchup with tomato paste. March 27, 2020.

  134. 5 stars
    We are currently maintaining social distancing in our condo in Mexico and I decided to try this recipe because I didn’t want to go to a store to look for canned baked beans (if I could even find any). I had everything I needed except the liquid smoke and I only had regular mustard. I followed the directions exactly except for those two things and the beans were amazing! So good! We liked them better than any baked beans we have ever had. Thanks so much. This is the first year I brought my Instant Pot to Mexico and it has come in very handy.

  135. Adding to above comment, I added the additional 1 cup water and stirred it before trying again but I still got a burn message and when I did a QR and put the beans into a pot for the oven, there was a tiny burned spot on the bottom of the pot. They smell wonderful though and I’m hoping that an hour in the oven will finish them up.
    Any suggestions?

  136. 5 stars
    Finally! I can make baked beans. Thank you! Have made this twice now & it will be my go-to next pot luck. Can’t wait to share & “ show off” that I can make beans from scratch!

  137. 5 stars
    I’ve made beans 5 times using this recipe and love them. They are especially good the day after. My absolute favorite leftover.

  138. Making these beans as I write this review I was so excited that this recipe took no time to make I was eager to start took the dry beans add them in did the first pressure. Did the natural release and wow they turned out perfect Cut up a onion and took some game left over from last nights dinner cut it up sautés it with a little oil. Mixed molasses ketchup mustard liquid smoke and bbq sauce add the beans and water back in the instant pot for the final cook stay tuned just waiting to open and finally taste O good Garvey these where the bomb so delious taking them to the family get together I am sure they will be a huge hit thank you for the recipe 😊

  139. I’ve made this recipe as written and no burn notice. I did have a family bean recipe I’m trying today following the general timing of this one. Thanks for that. I thought this recipe tasted way better the second day. If you get the burn message, add a bit of water not ketchup. Our family recipe calls for 1 cup liquid from when the beans cook, so I saved some to add to the bean mixture. Beans have to have some liquid in my book. Hopefully it turns out great. I did add a dash of apple cider vinegar and smoke to grandma’s recipe after doing this one. I don’t think baked beans should have green pepper by the way so I skipped that. Overall very good but a bit dry. Needs water added.

  140. 5 stars
    I’ve made baked beans for over 30 years in everything from an Tuscan terracotta fagioliera to a plain old cast iron pot. The one thing you can’t ever predict is whether the bean soak will do the trick. You can cook to a recipe with soaked beans and still get pebbles. There is simply no effective way to know whether the beans are too old unless you have ironclad knowledge of the supplier or just use Julia Child’s overnight low and slow. This recipe defeats the problem. I opened the pot after the bean pre-cook and knew I saw gold. The texture ended up perfect in the final product in every last bean. Thanks for that.

    As to flavor, I had just enough BBQ sauce and ketchup, and that worked. I did not use bell pepper or onion as I wanted beans and meat only. I did use onion powder. To follow proper New England tradition, I used 1/4 cup molasses and salt pork instead of brown sugar and bacon. I was pleased with the taste, but I will make two adjustments next time. No Liquid Smoke; don’t need the smoky taste. Worcestershire sauce instead. Also, I cut the salt pork into one-inch cubes. But it was too chewy; the short pressure cook just can’t penetrate the meat. I will use 1/2-inch cubes next time.

    Thanks again. This is a winner.

  141. Just as a data point: I got the burn notice and (like someone else) had skipped the bacon. Not sure if those two things are related. This was in a 6 Quart Instant Pot. The beans seemed done after the first cooking though, so I just moved them to a dutch oven and simmered awhile. The review I got from my wife: “Very good, but doesn’t taste like baked beans” (her standard is Bush’s). Again, this may have been due to skipping the bacon.

  142. 5 stars
    My husband is not a big fan of any of my IP recipes prepared, but he absolutely loves these baked beans and raves about them. He wanted them 2 weekends in a row and there’s plenty leftover for during the week. They don’t go to waste! I did get the burn notice but I just stirred them and reset the IP and it was fine. Next time I’ll try spraying the IP with non-stick cooking spray as recommended.

    1. I forgot to mention that the first time I made this recipe I added a 15 oz can of diced tomatoes on top of everything and did NOT stir them in. This was to prevent that dreaded burn message. Worked like a charm and were they EVER delicious!
      Doing the same this time.

  143. The first time I made these I absolutely loved the flavor, but got the burn notice. I didn’t have bacon the first time, so I didn’t use it, but I did the second time. I made this recipe almost according to the directions. I used Great Northern beans since I didn’t have any navy beans. It seemed a little dry. It didn’t look as saucy as the video or pictures, so I added 1/2 cup extra ketchup. I got the burn notice the se one time also. I stirred them and started the 15 minute manual pressure cooking again. I had to do that two times until it finally started cooking without the burn notice both times I made them. Does anybody have any suggestions what to do to fix the recipe so the burn notice doesn’t come on? It still came on using the bacon and using extra sauce. I really, really, really liked the flavor of these beans and would love to be able to make them without having to babysit it.

  144. 5 stars
    Awesome recipe! Since my beans were already pretty soft after the first pressure cooking, and I had time until my ribs were ready, instead of pressure cooking them for the 15 minutes, I slow cooked them on high for 1 1/2 hours and they came out perfect.

  145. 5 stars
    Great recipe! I was short on ingredients so I had to make due
    My bbq sauce was homemade from ketchup and dijon mustard. I had no liquid smoke so I added Worcestershire sauce for flavour. And I added a 15 oz can of diced tomatoes too, to ensure I wouldnt receive one of those BURN messages.

    And it was, simply, delicious!

  146. 5 stars
    I wanted to say that I used the DUO 60 also and got the Burn Food notice, I followed the recipe exactly except I didn’t use any bacon (my family is vegan). So maybe it’s the lack of oil that did it, next time I will add a couple tablespoons of vegetable oil to the onions and see if that makes a difference. I simply opened the pot, stirred it around and tried again and it worked fine. Taste great by the way, thanks for the recipe.

    1. I used the DEO 6 qt and followed the recipe exactly. I got a burn notice. I added a cup of extra liquid. I continued to get a burn notice. I added more liquid. After 4 times of getting the burn notice, I finally gave up and used it on slow cook for 10 hours. Maybe I’m just not meant to make baked beans in the instant pot.

  147. 5 stars
    I used Franks bbq sauce, diced the bacon first, and added a ham hock. These were the quickest and best tastin beabs. Granted, not New England style molasses, but sooo yummy.

  148. 5 stars
    I did 2 batches and loved them both. For the 2nd batch I minced 2 jalapeno peppers and added for the final 15 minutes. I soaked beans for about 6 hours because my family of 6 is noisy enough.

    Rob

  149. Added a whole dried red pepper (hot) and one-half the amount of brown sugar and substituted molasses for the balance. Really great!

  150. Great recipe – easy to follow and no problems with burning. I have taken this dish to several potlucks and people always request that I make it again. Best baked beans dish that I have had.

  151. 5 stars
    Very easy and tastes really good. Just want to make one comment…25 minutes is too long to cook the pinto beans without salt. Salt tends to keep beans from getting too soft. I am on a low sodium diet, so will reduce the initial cooking time next time around. Otherwise, love this and will definitely be making it again.

  152. 5 stars
    Excellent. I followed the recipe and cooked in the 6-quart Pampered Chef Quick Cooker Pressure Cooker with no problems sticking or burning. I will make this again…and again….and again!

  153. Thank you for the wonderful recipe!My family absolutely loved it! I did use less bacon because it is what I had on hand but, it came out wonderful. It was thick, sticky, and everything baked beans should be. I loved how easy it was to make.
    Thank you again,
    Plum

  154. 5 stars
    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!!

  155. 5 stars
    This is great! I deglazed the pott like someone suggested, but still got the burn notice and had to do the last step on the stovetop.

  156. How much water do you use to cook the beans and how much water do you use when adding back the cooked beans?

  157. 4 stars
    I made this recipe in my Instapot duo 6 and got the burn message twice…..added about 3/4ths cup of water the first time, then on 2nd burn notice added another 1 cup. Finally, no burn message. I had concerns about this from the get-go as the instructions that came with my Instapot duo 6 say you need 18 ounces of liquid to achieve the pressure and this recipe clearly does not call for 18 ounces of liquid. However, the beans turned out very very tasty, they were somewhat “soupier” than I would have liked but I was able to strain some of that off with a slotted spoon. It appears that the different models of Instapot require different amount of liquid to operate.

    1. Yes, the newer Instant Pots are more sensitive, so I always recommend reading what your manual says for minimum liquid requirements. I’m glad you still enjoyed it 🙂

  158. 5 stars
    Instead of bacon I used a link of kielbasa and made a hearty meal paired with some cornbread and sweet tea!! It was a sweet meal!!!

  159. Just got a Ninja Foodi for my birthday and want to make these beans. Cooking for a big crowd. My pot says it’s 26 cups max. Do you think I could double the batch?

    1. Yes, I think you can double it. Also be sure to check the minimum liquid requirements for your machine! Enjoy!

  160. 5 stars
    Excellent recipe! I added some molasses and a bit more bbq sauce to darken them up a bit, but that’s just for my taste preference.

  161. 5 stars
    I have been playing around with my own recipe and never seem to get it right. I used molasses and maple syrup along with the usual. Times always messed me up too. I made your recipe for the first time and love it. The only change I made was using large lima beans as we love the Amish Baked Beans. Thank you. This is a keeper!!

  162. 5 stars
    I have the 6 quart Instant pot Duo Plus and it did give me a burn notice. The fix to that is to choose the option bean/chili and lower the time to 15 minutes, natural release. I used two jalapenos instead of green pepper. It tasted Amazing! I hope this helps others and I look forward to other recipes.

  163. 5 stars
    These came out fantastic! I added a little more BBQ sauce to the mix (about 1/4 of a cup). It was perfect and made our family potluck so much more delicious!

      1. 5 stars
        Delicious! If you have a sensitive instant pot you can try what I did and use the cider vinegar to deglaze after the bacon and veggies cook. Scrape every single burned bit off the bottom, not only for flavor but because it will be less likely to set off a burn notice. After that proceed with the recipe as written, pouring the 1/2 cup of water on top of the bean and sauce mixture to help the pot come to pressure on the second cook.

        I also upped the brown sugar slightly for a sweeter bean and omitted the liquid smoke because the bacon i used was deeply smoked.

  164. 5 stars
    I made this for a Memorial Day cookout and couldn’t believe how good they were, and how easy it was to make! I added a little more brown sugar and a little less vinegar as we enjoy sweeter baked beans. Perfect! I now have some cooking as I type this for a Boy Scout campout and doubled the recipe to feed more people. Can’t wait to enjoy these again tonight.

    1. I have now made these three times and gotten the burn notice each time on the second cooking session. I tried using the “chili/bean” program as another commenter suggested but got the burn notice again. I’ve ended up just finishing them in apan on the oven and gotten many compliments but don’t understand why I can’t finish them in the IP. Any suggestions??

  165. Unfortunately the pin on my pot did not drop on its own for the natural release, I had to open manually after about 40 minutes and over done beans. This happened one other time so I don’t know why it sticks. So my question is, how long did your natural release take? I want to make these again as the taste was very good. Only change I will make is a little less vinegar.

  166. This was really good!..
    Mods: Pinto beans soaked over night, first cook 10 min QPR, I added the 1/2 cup water after browning to deglaze, second cook 10 NPR.
    DUO 80 – NO burn error

  167. I have never cooked baked beans, IP or otherwise, and really want to pre-soak the beans for, ahem, digestive reasons. One commenter said she did soak and skipped the 25 minute pressure-cook step. Do you agree, and might this result in a firmer end product? Thanks, can’t wait to try this recipe.

  168. I used navy beans and a cup of chopped baked ham instead of bacon. Skipped the liquid smoke because the Trader Joe’s bbq sauce had plenty. Added a couple of tablespoons of chile infused honey. Best baked beans ever! Thanks for the recipe. Was so easy, it will be my go to!

  169. No matter what I do I get burn notice on the 2nd cook.
    Does it need more water? I cooked the bacon and veggies in the stove so everything was put in a clean pot ….perhaps not meant to have these

      1. I had the same issue. I got a burn notice on the second cook but it eventually went away. Hoping the beans still turn out ok.

        1. I pulled everything out of the instant pot and finished in a pot. I got the liquid boiling and let it go for about 10-15 minutes. The beans were great and I’m back for a second try. I’m considering cooking the beans in the instant pot then finishing everything on the stove.

          1. 4 stars
            Same thing happened to me – I have tried twice with repeated burn notices. I finished on the stove. Flavor is great but I think it might need a little more liquid for the IP. I am using Instant Pot DUO60

  170. 4 stars
    Nice recipe, thanks for sharing! Might just have a couple of observations:

    In spite of fairly constant stirring, my bacon did leave a fair amount browned bits on the bottom of the pot. It was almost impossible to scrape off until I added in the other liquids in the next step. Then the pot deglazed nicely with some scraping with a wooden spoon. If users are saying they got a burn warning, this could be why.

    To my taste, this recipe does have a slightly more pronounced vinegar vibe than the baked beans I’m used to. I do love vinegar, but grew up eating the canned, sweeter style. So on the next go I might opt for a little less vinegar, or a bit more brown sugar. It’s probably just what you’re accustomed to. For what it’s worth anyway.

    Thanks again.

  171. 4 stars
    I followed the recipe exactly. On line 7 it says ‘Add brown sugar, water and beans and stir to combine.’. But it does not say how much water. I was afraid they would but so I added 2+ cups. The final result was very watery and not the thick sweet beans I was looking for but the taste was ok. Next time I will reduce the first cooking time to 20 minutes not 25 and I will not add additional water. Intend to try it again. It looked like every thing I would like.

    1. It’s 1/2 cup of water (see the last ingredient on the ingredient list). Hope you get to try it again 🙂

      1. Actually the “video” skips the water all together fwiw….the 1/2 never appears to be added to the video

  172. The recipe seems wonderful, however after adding the sauces and beans back in I got a burn message. Checked the outer pot, all good. Scraped the bottom and tried again. Did this twice.
    I followed the recipe exactly except for omitting the liquid smoke.
    Any idea why this happened?

    1. Hi Shelia, depending on what IP size and brand you have, you may need more liquid in your pot. Check your manual and add more, as needed next time. Hope that helps.

  173. Hi! Making these for a company event and sis my test batch last night to figure out quantity. I’ll need to make three more batches, so wondering if you’ve ever doubled this recipe?

    I’ll be under max line but I know there’s not an exact science when it comes to doubling the liquids. I’d double the sauce and ketchup but would you suggest doubling the water too?

    Thanks! Great recipe. It’s going on my Tried and True Pinterest board for sure!

  174. 5 stars
    Excellent recipe. I prepared this precisely following the instructions with 2 exceptions. I didn’t have any Liquid Smoke, so I omitted it. I also replaced the Bell Pepper with Jalapeño. I seeded and diced 4 fresh jalapeños.

    Great baked beans! I’ll do this again!

  175. 5 stars
    I made this for the first time today and it was very successful — I made it with pinto beans and followed the recipe precisely. My Instant Pot is an 8 quart (the Duo 80). So happy to have found this recipe — I had never quite settled on one for baked beans and now I will look no further. Thanks for sharing the recipe!

  176. I want to make this for our BBQ this Saturday. I’m wondering if it can feed 14 people as a side? I don’t want to double if I can get away from it.

  177. Whoops, forgot to ask: is the 16 ounce measure of dry beans meant to be volume or weight? Thanks, Lauren

  178. Thanks, Lauren, I’ve been looking for a good baked beans recipe to try in my IP. What are your thoughts on subbing some or all of the sugar with molasses?

      1. 5 stars
        Lauren, you rock! This recipe was exactly what I wanted, and turned out delish.
        Ended up using the sugary ingreds. as 1/4 C ea. bown sugar and molasses. Then once cooking was done, surprised myself by feeling the need to add a Tbsp maple syrup (think I got a little fumble-finger slooshy with apple cider vinegar, so extra sweet helped).
        Used no liquid smoke, added a couple de-seeded, minced Serrano peppers…but the rest of your great recipe turned out beautifully for me as written.
        It’s a definite keeper…and fwiw, is the PERFECT companion to pulled pork sandies.?
        Thanks, Lauren!

  179. 5 stars
    This recipe is absolutely perfect! Everyone raved about it. It will be one of my go to’s for camping. Nestled beside the instant pot ribs!!!

  180. 5 stars
    I use this recipe yesterday , modified it slightly. I added one finely minced serrano pepper. Outstanding dish, I don’t believe I could have done a better bean recipe ever!
    Thank you.

    1. Roger, nice reminder to put one of the serranos in my fridge to good use. Thanks. Out of curiosity: did you go with seeds-in or de-seeded?
      My crew are picante people, so I probably can’t go wrong either way. ?

  181. 5 stars
    Wow!! These are fantastic!! Followed exactly. Worked out swimmingly. I’ll never make beans a different way. Thanks for the great recipe!

  182. 5 stars
    My precious comment did not include what I rated the recipe as. I would like to add a 5 star rating. Excellent recipe.
    Thank you.

  183. I have made this recipe twice. The first time I followed the recipe and cooked the beans as directed without pre-soaking and they turned out pretty good and very tasty, although not quite as soft as I like them, so the next time I pre-soaked the beans and omitted the step to cook the beans for 25 minutes before putting in the sauce. I just cooked the beans in the sauce for 25 minutes and naturally released the steam and they were delicious. First time I didn’t have the liquid smoke but the second time I did. I liked the way the beans tasted either way. I did not have any problems with burning either. I used my 6 Qt Duo Instant Pot. My husband really likes the beans as well and I plan to make these often. Thank you for the recipe.

  184. 5 stars
    Made this recipe many times in the 6 qt duo with certain modifications and have told many family/friends that I would buy an IP just for the ease of making baked beans alone. The no soaking is such a bonus…although I only cook 20 minutes on high pressure and 10 minutes with other ingredients as I don’t like mushy beans. I also save some of the water from the first phase to add to second phase, as this was how I did bb before the IP. I use white navy or great northern beans interchangeably with no issues and use maple syrup, molasses, little chunks of smoked ham/cured meat, no onions (spouse’s preference), ketchup, bbq sauce , any type mustard, liquid smoke, apple cider vinegar,no salt as other ingredients have enough sodium.

  185. 5 stars
    I used the 6qt duo and cooked 1lb navy beans I did soak for a couple hours and then followed directions to cook them. They were quite soft and a little overdone but ok. I have my own recipe I use, carrot, onion, celery, apple which I chop fine and make sauce of brown sugar, molasses, tomato paste, vinegar, course mustard, salt, ground cloves, bay leaf. Followed the rest of your recipe and beans turned out delicious ? Thanks

  186. 4 stars
    I use the Instant Pot Ultra 8qt with no issues with the burn notice.
    I also used pork belly instead of bacon and wow it was good.
    Didnt use the instant smoke (bc of an allergy) and forgot to use peppers and onions and it still turned out amazing!
    Definitely a must keep recipe

  187. 5 stars
    I kept the ingredients the same, but changed the process based on the comments about burn messages. Allowed the IP to heat on Saute until it read HOT. Added the bacon and browned; added the onion and sauteed. (I didn’t have a green pepper on hand.) I removed bacon and onion with a slotted spoon and drained the bacon drippings. Poured 1/2 cup water into the IP and deglazed until the bottom was clean. I combined the BBQ sauce, ketchup, musbard, vinegar, liquid smoke and brown sugar in a small bowl. Returned beans and bacon to pot. Poured sauce mixture over the top and added 1/4 cup water over the top. Did not stir. Cooked as directed. No burn message; great flavor, not soupy.

    Serving at a church potluck tomorrow. They wll be well received. Thank you for the recipe.

  188. 5 stars
    OTher than the initial test run with water this was the very first thing I made in my instant pot! Came out perfectly and I was a little brave but this was made in the late afternoon foe a New Years was be party! Sweet and Smokey like steakhouse baked beans. I left out the bacon because there were vegetarians to feed. Still wonderful! Thanks for the thorough instructions!

  189. 3 stars
    I have been looking for a good baked bean recipe for a long time now! The ingredients sound delicious, and eventually they were. I have a new instant pot max 6qt…. I used dry navy beans, after 25 mins and 15 min or natural release, the contents were like a mashed potato soup! I only had 2 cups of navy beans on hand, so next attempt was pinto beans…. I reduced the water to 6 cups and the cook time to 15 mins, they were already very soft, for the second step I was worried about the burn warning, so I added an additional 1 cup of water, it came out a little thin, but thickened up nicely on standing.I did however only cook it on high pressure for not even one minute! After the pot came to pressure, but before the timer started, I waited about a minute then did a quick release of pressure, every thing was delicious.
    I think for the next time the first step I will cook for 10 mins max and try for 5 mins second step.
    I am surprised that I have the only “Overcooked” comment!
    Very tasty though! Thanks for the recipe

  190. 5 stars
    The beans themselves turned out very good. No pre-soaking necessary. I’m not sure what kind they were as my husband had brought them home from work.
    I made some changes (out of necessity) that made the sauce a little less tasty. I will probably use more bbq sauce and less ketchup next time, as I don’t’like the taste of ketchup.
    Red onion instead of yellow (only onion I had) and 2 T red wine vinegar and 2 T white wine vinegar because I was out of apple cider. I’m sure these things made it not quite as tasty.
    BUT, I thought it was still really good and will follow the recipe more closely next time.
    I thought the directions were very clear. Thanks for posting it.

  191. 5 stars
    So simple and very tasty. I let the beans soak for 2 hours prior just to be sure but you really don’t have to. I added 1/4c of Jim Beam and it really adds to the flavour depth.. kudos!

  192. 5 stars
    Sorry if comment is repeated! Having troubles posting. I LOVED these beans! Im making again and wondering if I could do an overnight soak instead of step 2? If so, would the 15 minutes of pressure cooking with all other ingredients be enough? Has anyone tried this?

    Thanks!

  193. 3 stars
    I used great northern beans. 25 minutes was not enough time for initial cook with dried beans. Even after the complete pressure cook the beans were still not completely soft. I finished the batch in slow cooker mode of 4 hours. They were satisfactory after that. If I do the beans in the one pot again I will soak them in saltwater overnight first. my pinto beans are always perfect when I soak them in the fridge overnight before cooking.

    1. Hi Ed,
      I have never made these with great norther beans. Also it could be that our instant pots are different? Mine is a basic DUO 60 – 6 qt. I’m so sorry you had trouble! Here is a great resource for adapting recipes!

  194. 4 stars
    Looking forward to trying these! Prefer to make these with no salt as my husband can’t have any salt and all canned beans have too much salt in them. Thanks so much for this recipe!

  195. 5 stars
    Excellent! After reading everyone’s comments I added a 1/4 more water and instead of the bell pepper I added a jalapeño pepper. Next time I make this. I will hold back a bit on the brown sugar and add a couple more jalapeños.
    I didn’t have any scorching.

  196. I’m unclear re the amount of water to cook beans? Then the amount to re add when cooking all ingredients? Directions please. Thank you

    1. 8 cups of water are added in step 2 to initially cook the beans. That’s all the water I ever add. Depending on what IP you have you may want to add some (see my note above the recipe)

  197. 4 stars
    I had the same burn problem. I added more brown sugar and also molasses, honey and cayenne. Pinto beans were not quite done in allotted time. I will try them again tho. Good flavor.

  198. 2 stars
    Flavor was alright but I couldn’t even cook the beans the last 15 mins because everytime I would bring it to pressure it would burn. I followed the directions and measured everything perfectly. I tried 3 times, making sure to scrap the bottom good each time.

    1. Hi Jessica,
      I’m so sorry for your frustration! The problem may be that your instant pot is not compatible with this recipe. I used a DUO 60- 6 quart instant pot. Check out this resource for more info on adapting recipes for different instant pots.

    2. 5 stars
      I use a steamer basket for recipes that might burn. Meatballs with tomato sauce and this recipe. Apparently some older model Instant Pots don’t have the safety features that the newer models have. Also, put some water beneath the steamer basket. Hope this helps.

    3. 5 stars
      When I first got my IP, many suggestions indicated to avoid placing ingredients with high sugar content on the bottom of the liner. With that in mind, I added 3/4 cup water to the IP then the beans and then the rest of the ingredients on top with an extra 1/4 cup of water. I tamped the ingredients down a bit to mix with the top layer of beans. I didn’t have a problem with the burn error message.

    4. Try removing the bacon/onion/pepper to a paper towel-lined plate and deglazing the pan with the 1/2 cup water. Add beans and bacon mixture. Combine remaining ingredients (BBQ sauce-brown sugar) in a bowl. Pour over the top and pour an additional 1/4 cup water over that. Do not stir. Cook as directed. Worked great for me.

  199. Did we resolve the scorching issue? I want to tr6 this recipe for a family gathering and don’t want an6 problems…..

    1. Hi Michelle,
      The recipe is meant for a 6-quart DUO 60 instant pot. If that is yours than you will not have any issues! If your instant pot is different, check out this resource for more info!

  200. Was wondering if this recipe is worth making if I don’t have the liquid smoke. Or is there a liquid smoke substitute that I may have on hand?

  201. 5 stars
    This has become a regular dish in our home. I turn it into a main dish by adding lean ground beef. I have also omitted the bell pepper and use half the brown sugar to suit my husband’s preferences.

    Delicious!

  202. 5 stars
    I made this recipe and as an aspiring vegan I substituted smoked tempeh for bacon and it came out absolutely amazing. I will make this recipe many times! Thank you!

  203. 5 stars
    As someone who cooks out of necessity, I appreciated the clear directions. I left out the bacon and it was still very good.

  204. 4 stars
    I am very new to Instant Pot and followed the directions very carefully. First step cooking the beans, no problem. I wiped the inside of the pot out very carefully before cooking the final mixture because I thought some of the residue could become “scorch points” and start to burn. It burned anyway — I stopped the pot 3 separate times because the “burn” warning came up on the display. Each time I stirred and added water to make it more liquid and started it again; I kept getting the same warning and it was scorching badly. I finally gave up and finished it for few minutes on “saute.” Luckily the beans were cooked through and the sauce thickened up again. I can’t figure out how you are supposed to cook something this thick with so much sugar without it scorching, and why this isn’t a problem for everyone. Maybe I shouldn’t have wiped out the pot? Would spraying the inside of the pot with cooking spray solve the problem? As for taste, the recipe is very good – great balance of flavors; really delicious. One warning though – it calls for WAY too much liquid smoke. I can’t imagine using that much; it would be overpowering. I used a couple dashes, and would never put in more than 1/8 tsp, max. Other than than, it was very tasty and a big success.

    1. I ran into the same issue, there wasn’t enough liquid to bring up the pressure in the second part, and it started to scorch. I think I’ll finish them in the oven. I’m surprised nobody else ran into this.

      1. I am having the same problem getting the burn message. I added liquid, same burn message. I hesitate to add to much because they will be too thin. ?

        1. Hi Linda,
          I’m so sorry for your frustration! The problem may be that your instant pot is not compatible with this recipe. I used a DUO 60- 6 quart instant pot. Check out this resource for more info on adapting recipes for different instant pots.

    2. 5 stars
      Lauren, theres a lot of burning going on in the comments. Do you have any input to help with this issue? I have the new ultra pot and it has a bean setting. I’m brand new at this. More water, maybe? I want to try this but, of course, not burn it. Thx, John

      1. Hi John,
        I have tested the recipe over and over (and had friends test it as well). What I have found is that all instant pots (even all 6-qt. instant pots) are not created equal. I created this recipe using a DUO 60-6qt. instant pot. If yours is different, check out this resource for modifying the recipe to your instant pot.

  205. 5 stars
    My beans scorched to the bottom of my cooker. Beans were good, but clean up and very bottom of beans were bad. Suggestions?

    Thank you,
    Jodi

    1. The best way is to put hot water and vinegar more vinegar than water. Do when pot hot. Just wait about 1 hour and the sticky food should just wipe off.
      Sometimes I will use my small lifter to scrap the bottom before trying to use dish cloth.
      Then after baking soda with elbow grease. This is more to remove any stains
      I have never had this fail me.

  206. 5 stars
    Made these for a family party this past weekend and everyone loved them! I added a little more bacon, which I thought only added to the flavor. Great recipe!