This post contains affiliate links.
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.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
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!
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.
It took around 15-20 minutes. Hope you get to try it again!
Thank you, and yes, i will try it out again.
Barb
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
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.
Yes, I think that’s fine!
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!
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
What type of instant pot do you have? Yes, I would add more water!
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.
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.
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
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.
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.
It’s 1/2 cup of water (see the last ingredient on the ingredient list). Hope you get to try it again 🙂
It’s 1/2 cup of water (see the last ingredient on the ingredient list). Hope you get to try it again 🙂
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?
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.
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!
Thanks! I would double all of the ingredients.
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!