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A white bowl filled with Instant Pot Baked Beans in a rich sauce sits on a wooden board, with another bowl of beans and a sprig of herbs blurred in the background.
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Easy Instant Pot Baked Beans Recipe

This Instant Pot Baked Beans recipe is the perfect side dish for summer BBQs or game day food. It cooks in a fraction of the time, with smoky and sweet flavors elevating tender beans cooked with bacon and pure maple syrup.
Prep Time10 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 30 minutes
Servings: 12 servings
Calories: 223kcal
Author: Stephanie Wilson

Ingredients

  • 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
  • ½ cup barbecue sauce
  • ½ cup ketchup
  • 2 tablespoons Dijon mustard
  • ¼ cup cider vinegar
  • 1 teaspoon liquid smoke optional for enhanced smoky flavor
  • ¼ cup light brown sugar
  • ¼ cup pure maple syrup
  • ½ cup water

Instructions

  • 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.
  • 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.

Notes

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 >>

Nutrition

Serving: 1g | Calories: 223kcal | Carbohydrates: 41g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 731mg | Fiber: 7g | Sugar: 16g