Smokey Instant Pot Baked Beans recipe is the perfect side for summer BBQs or game time food. And cook in a fraction of the time. Smokey, sweet, and tender beans cooked with bacon and pure maple syrup.
Is there anything NOT to love about those ingredients?
Heighten your summer BBQ with this easy, super-easy side.
Made with dry beans and no overnight soaking required.
But if you want to skip a step — canned beans work just fine. Scroll down to see how to substitute canned beans for dried beans.
In case you’re looking for beans prepared another way, be sure to see these…
More Baked Beans Recipes:
Soaking Dry Beans
For most recipes, you need to soak beans in water overnight. Or use the quick soak method. With the Instant Pot, it’s not necessary. The beans will cook in the Instant Pot in a fraction of the time. And be tender and perfectly cooked.
However, if you want to soak the beans in water overnight, rinse the beans and skip to step 4 in the directions for “baking the beans.”
How to Make Instant Pot Baked Beans:
To make Instant Pot Baked Beans, begin by adding dry beans, salt, and water to the pressure cooker. Cook on high for 25 minutes and naturally release the pressure when finished. Pour the beans into a strainer and rinse with cold water; set aside.
Wipe out the Instant Pot and spray with non-stick cooking spray.
Select the saute function on the Instant Pot and cook the bacon until it begins to brown. Remove most of the accumulated grease, leaving 1 to 2 tablespoon in the bottom.
Add the onion and bell pepper, saute, stirring often, until tender. Then stir in the paprika and chili powder and cook for another 30 seconds or until fragrant.
Turn off the Instant Pot and stir in barbecue sauce, ketchup, Dijon, vinegar, liquid smoke, and maple syrup. Stir until smooth and then add the cooked beans and brown sugar. Lock the lid into place and cook on high pressure for 15 minutes followed by a natural release.
How to Substitute Canned Beans:
Instead of making this Instant Pot Baked Beans recipe with dry beans, you can substitute 56 ounces of canned pork and beans.
Begin at step 4, “Baking the Beans,” and proceed with the recipe.
- 16 ounces dry navy beans
- 8 cups water
- 2 teaspoons salt
- 5 slices bacon
- 1 yellow onion, finely chopped
- 1 red or green bell pepper, finely chopped
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
- 1/2 cup barbecue sauce
- 1/2 cup ketchup
- 2 tablespoons Dijon mustard
- 1/4 cup cider vinegar
- 1 teaspoon liquid smoke
- 1/4 cup light brown sugar
- 1/4 cup pure maple syrup
- 1/2 cup water
- Cooking the Dry Beans: Add beans, water, and salt to the Instant Pot. Cook on manual high pressure for 25 minutes. Naturally release the pressure when finished cooking. Remove the lid, pour the beans into a strainer, and rinse with cold water. Set aside.
- Wipe out the pressure cooker bowl and spray with non-stick cooking spray. Select the saute setting on the Instant Pot and add the bacon. Saute until it begins to brown, scraping the bottom of the pot frequently. Remove most of the accumulated grease, leaving a tablespoon or two in the. bottom of the Instant Pot
- Add the peppers and onion and continue to saute until tender. Stir in the paprika and chili powder; cook for another 30 seconds, or until it's fragrant. Cancel the saute function and turn the Instant Pot off.
- Baking the Beans: Stir in the barbecue sauce, ketchup, Dijon, vinegar, and liquid smoke. Then stir in the brown sugar, maple syrup, water, and cooked beans.
- Lock the lid into place, set the valve to sealing, and cook on manual high pressure for 15 minutes. Let the pressure naturally release.
- Remove the lid and gently stir before serving.
Canned Beans: Start with step 4, "Baking the Beans," and substitute 56 ounces of canned pork and beans. Proceed with the recipe.
More Instant Pot recipes: If you love your Instant Pot -- check out more of our Instant Pot recipes here >>
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 223Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 5mgSodium: 731mgCarbohydrates: 41gFiber: 7gSugar: 16gProtein: 11g