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No soak instant pot baked beans
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4 from 1 vote

Instant Pot Baked Beans

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. 
Prep Time5 mins
Cook Time1 hr 15 mins
Total Time1 hr 20 mins
Course: Side Dish
Cuisine: American
Keyword: instant pot baked beans, instant pot baked beans recipe
Servings: 4 people
Calories: 652kcal
Author: Rachael


  • 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.


Calories: 652kcal | Carbohydrates: 133g | Protein: 22g | Fat: 4g | Sodium: 765mg | Potassium: 2081mg | Fiber: 16g | Sugar: 74g | Vitamin A: 430IU | Vitamin C: 20.3mg | Calcium: 284mg | Iron: 10.6mg