Instant Pot Baked Beans: These pressure cooker baked beans are flavorful, easy to make, don’t have any meat, though you can certainly add some, and are budget friendly. They make a great easy side dish. Instructions include a no soak method as well as a soak method.
Baked beans are a summer staple, and these, while not actually baked, are so fun and easy to make because they are cooked in the Instant Pot pressure cooker. You start with dry beans, and end up with a delicious and hearty pot of beans that serve as a great side for grilled meats.
Instant Pot Baked Beans
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I am obsessed with my instant pot, and have written a whole instant pot complete guide to help you learn how to use it so you can be as obsessed as I am and start making magical meals like lasagna soup and French dips, in a fraction of the time with a fraction of the effort. And now you get these awesome beans!
These no soak baked beans are awesome because they start with dry beans. And you make them in the pressure cooker. You end up with tender, flavorful beans, without the hours of soaking (though a soak method is included). You save money because dry beans are much cheaper than canned. And you get a great side that can be a staple all summer long. Just dump everything in the pressure cooker and let it do the work.
Which beans are used in baked beans?
I have to confess I have never made baked beans from dry beans before. And while most baked beans use navy beans, I was out, and so I grabbed small white beans and dry kidney beans, and was so happy with the results I am not sure if I will go back to navy beans.
Of course, feel free to sub in a different bean type. That is the beauty of cooking for yourself, you can adjust to your personal preference.
If you want to use canned beans in the instant pot instead of dry, cut your time for cooking down significantly, like to 1/4 the stated time. And be sure to add some extra liquid so your pot will come to pressure.
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Disclaimer: I like to try and include slow cooker or stove top/oven directions in addition to pressure cooker instructions for most recipes, however, these instant pot baked beans are so much faster and easier in the instant pot, I can’t imagine cooking them any other way. However, should you want to use your slow cooker, be sure to soak your beans overnight, and then cook for 8-10 hours.
Instant Pot Baked Beans
- 1 lb small white beans dried
- 1 lb kidney beans dried
- 1 Tbs olive oil
- 1 yellow onion approximately 1 heaping cup when chopped fine
- 6 cups water
- 1/2 cup molasses
- 1 cup ketchup
- 2 Tbs Dijon mustard
- 2 Tbs Worcestershire sauce
- 1/2 cup candied jalapenos in juice
- 1/2 cup brown sugar
- salt and pepper to taste
- Rinse dried beans, and remove any foreign objects
- Soak beans for 3 hours or put beans in instant pot and cover with water, and cook on high pressure for 10 minutes.
- Once the 3 hours is up, or they have cooked for 10 minutes, remove them from pot, and strain.
- Turn instant pot on to the saute function
- Put the olive oil in the bottom of your pot liner, and add the finely chopped onions
- Saute 2-3 minutes until fragrant and beginning to be translucent.
- Add the 6 cups of water to the pot
- Add the beans to the pot
- Add remaining ingredients
- Stir well, make sure all beans are submerged in liquid
- Put lid on and lock into place, set valve to sealing
- Turn off the saute function, and now turn on the manual function, and set to 50 minutes.
- Let pot come to pressure, and then cook for the 50 minutes. When timer rings, let naturally release for 15 minutes
- When 15 minutes is up, quick release remaining pressure
- Stir beans well, taste, and add additional seasoning as desired.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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