Instant Pot Baked Beans may not be baked, but they are undeniably delicious and insanely easy to make! Using dried beans and a rich maple sauce, this Instant Pot Baked Bean recipe will quickly become a staple for all your gatherings!
My Papa was known for his Old Fashioned Baked Beans. It was a must-make every summer cookout, along with sour cream cucumber salad, burgers, and Texas sheet cake. And while I absolutely love my papa's recipe for Boston Baked Beans, I wanted to see if I could speed up his classic recipe using the Instant Pot.
This recipe for Instant Pot Baked Beans took me weeks to perfect. I bought 20 pounds of dried beans and tried this and that and had so many failures. I had mushy baked beans, hard-baked beans, flavorless baked beans--but finally, I have NAILED how to make the most Perfect Instant Pot Baked Beans! And now YOU can too with this Instant Pot Baked Beans recipe!
Notes on Instant Pot Baked Beans Ingredients
- Dried Navy Beans: I have included instructions for soaked, unsoaked, and canned beans. Trying to help cover all your bases for you!
- Sweeteners: Maple syrup and molasses are musts for good baked beans. Both will add smokey undertones and sweeten the beans. If you love you beans extra sweet, you can op to add I love maple-flavored baked beans. And because maple syrup is so rich in flavor, a little goes a long way.
- Apple Juice: This may sound crazy, but the apple juice sweetens the beans and pairs beautifully with the maple syrup. It works really well as the liquid needed for this Instant Pot recipe.
- Tomato Sauce: The tomato sauce will add a nice depth of flavor and balance out the sweetness.
- Onion: Use a yellow or white onion, which will help to balance out the sweetness of the beans.
- Bacon (Optional): My Papa's recipe includes the addition of bacon, but it is optional. If adding, use thick-cut pork bacon. Baked beans is not the time to use turkey bacon.
- Seasonings: Salt, dry mustard, and apple cider vinegar. If you don't have dry mustard use a squirt of yellow mustard.
How To Make Instant Pot Baked Beans
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Soak Navy Beans (Optional)
I know, I know, my recipe for Instant Pot Dried Beans doesn't require you to soak the navy beans, so why does this recipe? Technically you don't have to, BUT navy beans get a bit mushy if they aren't soaked first. So I do recommend soaking navy beans overnight. If you don't have the time, skip soaking the beans. I have done them many times and I promise your baked beans will still be delicious!
Pressure Cook Beans
Whether you soaked the navy beans or not, the beans should be pressure cooked separately before adding the sauce that makes navy beans, baked beans! Cook the dried beans in water for 20 minutes on high pressure if not soaked and 10 minutes on high pressure if the dried beans were soaked. Once the cooking time has elapsed, allow the pressure to release naturally and then drain off the cooked beans.
Sauté Bacon (Optional)
If you would like to add bacon to your Instant Pot Baked Beans, you will need to sauté the bacon prior to pressure cooking the baked beans. This will allow your bacon to render out its fat, which will flavor the baked beans and give the bacon a bit of texture. If you are sauteing bacon, throw the minced onion in with the bacon as well.
Deglaze The Inner Pot
If you sauteed the bacon, you MUST deglaze the inner pot to prevent a burn notice from happening. To do this, add in the some of the apple juice and scrape up browned bits on the bottom of the Instant Pot using a wooden spoon or spatula.
Make Instant Pot Baked Bean Mixture
Now that the beans are cooked and the bacon is crispy, you simply fold the ingredients together inside the inner pot. Easy-peasy!
Pressure Cook Baked Beans
Pressure cook the baked beans with a full natural pressure release. This will help to keep your beans intact and the sauce finish developing flavor.
Thicken Sauce (optional)
If you would like your baked beans to have a super thick sauce, simmer the beans using the sauté button until thickened, stirring often.
Serving Suggestions
Along with his famous baked bean recipe, my Papa taught me that the best way to eat baked beans is to ditch the silverware and use plain potato chips to scoop the beans. If you haven't tried it--I am urging you to give it a try! The sweet and salty combo is insanely delicious.
Instant Pot Baked Bean Recipe FAQs
If you mix the tomato sauce gently into the apple juice instead of placing it on the bottom of the inner pot, you should NOT get a burn notice. However, if your instant pot is sensitive to getting burn notices, simply pour the tomato sauce on top of the cooked beans. Mix into the sauce AFTER pressure cooking.
For really sweet baked beans, much like my Papa's baked beans, add ¼ to ⅓ cup of brown sugar to the bean mixture.
Technically, no. You can use water but you will need to increase the sweetener. If you use water in place of the apple juice, you will need to double or triple your maple syrup or sweetener of choice and add in more salt for flavor.
Yes! To use canned beans in place of dried beans, skip the step of cooking dried beans in water and use 4 cups of canned navy beans that have been rinsed and drained.
Entrees To Pair With Baked Beans
Instant Pot Baked Beans make a fabulous side dish to endless dishes. Below are a few of my favorite entrees that pair beautifully with a side of baked beans.
- Grilled BBQ Chicken Breasts
- BBQ Chicken Burger
- Beef Burgers
- Slow Cooker BBQ Chicken Thighs
- Air Fryer Pork Chops
If you enjoyed these Instant Pot Baked Beans, I would love for you to share a review and leave a comment below.
Instant Pot Baked Beans
Ingredients
For the Beans
- 1 pound dried navy beans or pinto beans, see notes
- 6 cups cold water
For the Baked Beans
- 4 ounces bacon, chopped optional
- 1 onion minced
- ¾ cup apple juice
- ½ cup tomato sauce
- 1 teaspoon dried mustard
- ¼ cup molasses
- 2 teaspoons salt
- â…“ cup maple syrup
- 1 teaspoon apple cider vinegar
Instructions
- Optional: Place navy beans in large glass bowl, cover with water, cover bowl and let sit at room temperature for 12-24 hours. After soaking, drain off the soaking liquid.
- Place soaked or unsoaked navy beans into the inner pot along with 6 cups of water. Close lid and seal the lid, and set to cook on high pressure for 10 minutes for soaked beans, 20 minutes for unsoaked beans.
- Once the cooking time has elapsed, let the pressure release naturally for 20 minutes, then do a release of any remaining pressure. Remove beans from Instant Pot and drain off any excess liquid in a colander. Set the beans to the side and dry out the inner pot and return to the instant pot base.
- If adding bacon: Turn Instant Pot to sauté, add the bacon and onion. Cook for 2-3 minutes, or until bacon begins to brown and the onion begins to soften. Turn the Instant Pot OFF by hitting cancel on the pressure cooker.
- Add in 1 cup of apple juice and scrape up any browned bits on the bottom of the inner pot. NOTE: If using an 8 quart Instant Pot you need to use 1 full cup of apple juice plus ¼ cup water.
- Add in tomato sauce, seasonings, vinegar, molasses, and maple syrup and stir just to incorporate. If you didn't sauté onion, add the minced onion to this mixture as well. Stir in cooked beans. Place lid on the pressure cooker and be sure the vent knob is sealed. Set to cook on high pressure for 20 minutes.
- Once the cooking time has elapsed, let the pressure release naturally for at least 15 minutes.
- OPTIONAL: If you would like your baked beans to have a thicker sauce, you can simmer the baked beans after they have cooked. Simply turn hit sauté and allow the beans to simmer for 10-15 minutes, stirring often or until sauce reaches your desired thickness.
Joanne Brinkerhoff
I made these several months ago and our guests LOVED them as my family did as well. They texted us for the recipe on their drive home! I plan to make them this weekend for a family reunion; can I make ahead and freeze them? Or the other question is , if I don’t freeze them how long will they be good for in fridge?
Kristen Chidsey
Hi Joanne! I absolutely LOVE hearing you and your guests loved the baked beans. They will last for 5 days in the refrigerator, but also can be frozen. Prepare as directed, allow them to cool fully, then transfer the beans to a freezer-safe airtight container or freezer-safe bag, leaving 1-2 inches of extra space for expansion. Freeze for up to 3 months. When ready to enjoy, allow the beans to thaw fully in the refrigerator and then reheat the beans in a baking dish, covered with foil (or fitted with an oven-safe lid) at 300 degrees F for 45 minutes to warm through. Alternatively, you can microwave them in a heat-safe dish fitted with a heat-safe lid for 5 minutes, stopping to stir after every minute.
David R Bowles
Delicious! Made as instructed. This will be my go-to baked bean recipe going forward.
Kristen Chidsey
Thanks for sharing, David!
Ray V. Steele
Great recipe!!
Cheyenne
Hi Kristen, I'm wanting to try this, but we don't have molasses. Is it possible to either omit or substitute it for something else?
Kristen Chidsey
I would recommend adding an 1/4 cup of brown sugar in its place 🙂
Mark Bosse
I've enjoyed your baked bean recipe well over a dozen times! I've doubled the recipe, 3xed and even 4xed it! I'd say 3 times is the best.
We are vegetarian so I add 5 plus drops of liquid smoke in to get that bacon flavor.
I done it with and with out the apple juice, both versions are great!
I don't always have tomato sauce so I've substituted ketchup in place if the tomato sauce and it turn out great!
I'm a big onion fan so I normally double the onion!
Has anyone done this recipe in one shot? I almost did this morning!
Just wondering how it would turn out if you made the sauce then added all the water plus beans?
And how long would you cook it for?
I should have just went for today!!
Thanks again for a fast easy and tasty#af recipe!
Kristen Chidsey
Hey Mark! I have tried to cook the beans in the liquid to save a step and they just don't retain their texture as well.
Thea
Knowing my 15 month old granddaughter was joining us for vegetarian baked beans (no bacon) I thought the apple juice AND molasses was plenty of sweetness so I omitted the maple syrup, and replaced the tomato sauce with a mild salsa for added flavor. ABSOLUTELY Delicious!!!
Joyce
Hi There, I’ve been following your recipe to cook a variety of dried beans in the IP. Your other recipe for instant pot dry beans, requires that you soak the navy beans first before cooking in IP for 15 minutes to prevent mushy beans. This is different from the recipe above. Which one works better?
Kristen Chidsey
Hi Joyce! For this recipe, you can follow the directions as written. If you soak your beans, cook for 15 minutes.
Brian
Thanks for the recipe. I used soaked beans instead of dried and substituted brown sugar instead of maple syrup because cheap. The beans turned out great. I think doing the cooking in two stages is key. First cook to get a good texture and second cook to impart flavor. I want to try the recipe again and see if I can get away with making them without the bacon for a lower fat option.
Kristen Chidsey
Hi Brian! I am thrilled to hear you enjoyed the recipes. As for omitting the bacon, I do it all the time--it works great 🙂
Carrol
Kristen. Thank you. I am very grateful for young women like you, [& maybe men] who do the kitchen try outs for us older folks. 🙂
I was looking for a bean recipe with maple syrup, similar to Walnut Acres organic beans with onions & maple syrup.
This recipe looks like a match. Have
IP; will try soon.
Kristen Chidsey
I am honored to help! I hope you enjoy hte baked beans.
Anne Pugh
Loved this! Avoiding gluten and BPA…perfect…
cindy
perfection! I've been feeling very guilty feeding my son canned baked beans so I tried this recipe. Success all around! He loved them! will make again and again for sure
Kristen Chidsey
I am absolutely thrilled you enjoyed!
Victoria
I added liquid smoke flavor coconut aminos along with Worcestershire sauce and I use water and just use brown sugar instead of maple syrup. This is an excellent easy recipe! Thank you!
Kristen Chidsey
Thank you for sharing your modifications and your review, Victoria! I love hearing you enjoyed these baked beans.
Linda Mayhew
Awesome and revolutionary!!! Beans in 2 hours instead of 24! We love them.
Dan
One question: should the beans be rinsed once they are done cooking in the initial stage with the water? I found the texture a bit pasty once the beans were cooked with the other ingredients..
I made this recipe today over my regular one which we always found too sweet.
This recipe is more subtle which allows you to taste the actual beans, although a little salty, probably due to the bacon as well. Next time I would lower the amount of salt. I have an 8qt instant pot and I doubled the recipe. I still got burn notices twice but made it work and still came out great.
Definitely will do this again!
Kristen Chidsey
Hi Dan! I am so happy to hear you enjoyed these "Baked" beans so much! As for rinsing the beans, you absolutely can. It is essential that you drain them well. It is also critical to scrape up ALL the browned bits on the bottom of the inner pot before pressure cooking--not doing that well is the #1 reason a burn notice would occur. If your model is prone to burn notices (and some 8-quart models simply are), I would suggest not mixing in the tomato sauce or molasses--just layer on top of the beans and mix in after pressure cooking.