Bowl of Instant Pot Baked Beans

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 7 votes
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Course: Side Dish
Cuisine: American
Keyword: Instant Pot Baked Beans
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.
  • 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

  • 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. 
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.
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