Instant Pot Baked Beans

Instant Pot Baked Beans are a staple for summer gatherings! This easy pressure cooker recipe for Baked Beans is made with dried beans and a rich maple sauce and is absolutely delicious! 

Pair these Instant Pot Baked Beans with Slow Cooker BBQ Drumsticks, Bacon Ranch Potato Salad, and Creamy Cucumber Salad for a perfect summer meal.

Instant Pot Baked Beans

My Papa was known for his Old Fashioned Baked Beans.

While I love his recipe for Boston Baked Beans, I wanted to perfect the recipe for 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!

Ingredients for Instant Pot Maple Beans

• Dried Navy Beans–pinto beans can be used as well. 
• Maple Syrup–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.
• Tomato Sauce–just a bit to thicken the sauce for the baked beans.
• Molasses–for richness that can not be matched. 
• Onion–super traditional in baked beans to balance out the sweetness of the beans.
• Bacon–optional. Add bacon to baked beans for smokiness or omit for Vegetarian Baked Beans.
• Seasonings–I use salt of course and then add in dried mustard, because my Papa did. 
• Apple Cider Vinegar–this adds a nice tang to the baked beans and helps break the beans down for easier digestion.

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Do you need to soak the beans?

One of my favorite things about the Instant Pot is that I do NOT have to soak the beans before cooking. And I while Instant Pot Beans with No Soaking Required, is my default recipe for beans, soaking navy beans is crucial for perfect baked beans. SIGH. 

I know what you are thinking–Oh I don’t have the time to soak the beans! Can’t I make this recipe without soaking?

Friends, let me tell you, I made these beans 20 times! And if you want the BEST Instant Pot Baked Beans, soaking Navy Beans is a must. I will share with you the method for making this recipe without soaking your beans, but be warned–your beans will be mushy! PERIOD! 

If you find yourself in a bind and want to skip soaking, use Pinto Beans. They seem to hold up better for this recipe when not soaked. 

How To Make Instant Pot Baked Beans

Step One: Soak Navy Beans

• In strainer, rinse dry beans well.  
• Place in container or large bowl and cover with cold water, until water is 2 inches above beans.
• Cover container and let beans soak for 12 hours or overnight. 
• After soaking drain beans from liquid. 

Cook Navy Beans

• Place soaked beans in the inner pot of the Instant Pot. 
• Add in 8 cups cold water.
• Place lid on pressure cooker and cook for 25 minutes on high pressure.
• Let pressure release naturally for 20 minutes, before releasing steam valve to release any remaining pressure.
• Pour cooked beans into a colander to drain any remaining liquid off cooked beans and return the empty inner pot back to the Instant Pot.

**If using un-soaked beans, increase cooking time to 30 minutes high pressure. 

Step Two: Prepare Baked Beans in Pressure Cooker

• Turn Instant Pot to Saute and let heat up.
• Add in chopped bacon, if using and chopped onions and cook for 2-3 minutes or until bacon is browned. If you are not opting to use bacon, add in 1/2 tablespoon canola oil and saute onions in canola oil instead of bacon fat.
• Once bacon is browned, turn instant pot OFF.
• Add in apple juice and scrape up browned bits on bottom of Instant Pot. NOTE: This recipe has been developed for the 6 quart Instant Pot, if you have an 8 quart instant pot, you will need to either DOUBLE this recipe or use 1 full cup of apple juice plus 1/4 cup water to prevent a burn warning. 
• Add in cooked beans back to the Instant Pot. 
• Add in tomato sauce, seasonings, maple syrup, molasses and vinegar to inner pot and stir gently to coat.
• Close lid, be sure vent knob is sealed and cook on high pressure for 30 minutes.
• Let pressure release naturally for at least 15 minutes, then do a quick release of any remaining pressure.
• OPTIONAL: If you would like your baked beans to have a thicker sauce, you can saute beans after they have cooked. Simply turn on Saute and stir well for 10-15 minute or until sauce reaches your desired thickness.

Preparing Baked Beans in Advance

Often times I want to make beans a day or so in advance and then reheat to serve for a party. The first time I tried to reheat the beans for a party, I dried them out. Now I have learned my lesson.

• Add in 1 cup of additional liquid BEFORE reheating. I choose to add in apple juice to keep these beans really flavorful. You can add in water or tomato juice instead if you would like.
• Reheat the baked beans in the slow cooker on low for 1-2 hours.
• To reheat baked beans in the oven, cook for 1 hour and 30 minutes at 300 degrees.
• To reheat baked beans in the instant pot, cook on high pressure for 5 minutes.

Baked beans can be stored in the fridge for up to 5 days and frozen for up to 3 months.

Final Notes on Instant Pot Baked Beans

• This recipe has been developed for the 6 quart Instant Pot, if you have an 8 quart instant pot, you will need to either DOUBLE this recipe or use 1 full cup of apple juice plus 1/4 cup water to prevent a burn warning. 
• If your family is opposed to chopped onions, omit the onions and add in 2 teaspoons dried onion powder.
• Be sure to use pure maple syrup for the purest maple flavor in your baked beans.
• If you use water in place of the apple juice, you will need to double or triple your maple syrup or sweetener of choice.
• It is really important to let your instant pot release pressure naturally when cooking beans. Find out more about natural pressure release on Instant Pot 101.

Serve Maple Baked Beans with:

• Instant Pot Ribs
• BBQ Chicken Burger
• Instant Pot Chicken Wings
• Slow Cooker BBQ Chicken Thighs

Instant Pot Baked Beans Recipe

Old fashioned maple baked beans made from dried beans in the pressure cooker. These delicious Instant Pot baked beans are a staple for summer gatherings. 

5 from 9 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 15 minutes

Cook Time: 55 minutes

Pressure Time: 40 minutes

Total Time: 1 hour 50 minutes

Servings: 12

Calories: 227kcal

Author: Kristen Chidsey

Ingredients

For the Beans

• 1 pound dried navy beans or pinto beans, see notes
• 8 cups cold water

For the Baked Beans

• 4 ounces bacon, chopped optional
• 1 onion minced
• 3/4 cup apple juice
• 1/2 cup tomato sauce
• 1 teaspoon dried mustard
• 1/4 cup molasses
• 2 teaspoons salt
• 1/3 cup maple syrup
• 1 teaspoon apple cider vinegar

Instructions

Soak Dried Beans

• In strainer, rinse dry beans well.  Place in container or large bowl and cover with cold water, until water is 2 inches above beans.Cover container and let beans soak for 12 hours or overnight. After soaking, drain beans from liquid. 
  
  
• Place soaked navy beans in pressure cooker with the 8 cups water. Close lid on Instant Pot and cook for 20 minutes on high pressure.
• Let 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.
• Turn Instant Pot to Saute and let heat up until pressure cooker reads, HOT.
• Add in chopped bacon if using, if not using bacon add in 1/2 tablespoon canola oil. Add in chopped onion and cook for 2-3 minutes, or until bacon begins to brown and the onion begins to soften. Turn the Instant Pot OFF.
• Add in apple juice and scrape up any browned bits on bottom of Inner Pot. Add in tomato sauce, seasonings, vinegar, molasses, and maple syrup and stir well. Stir in cooked beans.

  NOTE: If using an 8 quart Instant Pot you need to use 1 full cup of apple juice plus 1/4 cup water.
• Place lid on pressure cooker and be sure vent knob is sealed. Cook on high pressure for 30 minutes. Let pressure release naturally for at least 15 minutes.
• OPTIONAL: If you would like your baked beans to have a thicker sauce, you can saute beans after they have cooked. Simply turn on Saute and stir well for 10-15 minute or until sauce reaches your desired thickness.

Notes

• This recipe has been developed for the 6 quart Instant Pot, if you have an 8 quart instant pot, you will need to either DOUBLE this recipe or use 1 full cup of apple juice plus 1/4 cup water to prevent a burn warning. 
• If you do not soak your navy beans, your Instant Pot Baked Beans may be mushy! In a bind, use pinto beans in place of navy beans which hold up better NOT being soaked. 
• If your family is opposed to chopped onions, omit the onions and add in 2 teaspoons dried onion powder.
• 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. 
• If you do not use bacon, you may need to increase your salt for more flavor. 
• It is really important to let your instant pot release pressure naturally when cooking beans. 
• For a sweeter, darker result add in an additional 1/4-1/3 cup brown sugar. For my classic baked beans recipe, I add in the brown sugar for a more decadent side dish!

Nutrition Facts

Instant Pot Baked Beans Recipe

Amount Per Serving

Calories 227 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Cholesterol 6mg2%

Sodium 424mg18%

Potassium 682mg19%

Carbohydrates 37g12%

Fiber 10g42%

Sugar 12g13%

Protein 10g20%

Vitamin A 415IU8%

Vitamin C 14.3mg17%

Calcium 80mg8%

Iron 2.5mg14%

* Percent Daily Values are based on a 2000 calorie diet.

I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!