With a perfect balance of sweet, spicy, and smoky, Easy Instant Pot Baked Beans will be your new favorite side dish for every cookout and picnic.
As a food blogger, I take nearly any available opportunity to test out recipes on people other than family. That’s why I recently volunteered to make baked beans for the hospitality room at the district basketball tournament at the high school. I knew right away I’d be making Easy Instant Pot Baked Beans.
With no soaking necessary, these guys are the perfect balance of sweet and smoky and spicy. Though there’s little work required, the end result is a batch of beans that taste like they’ve simmering all.day.long. It’s not hard to see why this will quickly become your go-to baked beans recipe.
Easy Instant Pot Baked Beans
16 oz. dry beans (I like half pinto and half navy)
8 cups water
2 tbs olive oil
1 small onion, diced
8 strips bacon, uncooked and diced
1 tsp sea salt
1 tsp pepper
1/2 tsp chili powder
1 tsp dry mustard
1/2 cup molasses
1/2 cup brown sugar
1 tbs Worcestershire sauce
1/2 cup ketchup
1 1/2 tbs balsamic vinegar
First, place beans and water in the Instant Pot. Put the lid on, close the steam valve, and set the “bean” setting for 60 minutes. After the Instant Pot is through cooking and the steam has released naturally, carefully remove the lid, and then drain the beans and set them aside.
Set the Instant Pot to “saute” and add olive, oil, diced onion, and diced bacon. Once onion and bacon are cooked, add all the remaining ingredients, mix gently but well, and then add the beans, stirring until they are well-coated. Next, put the lid on the Instant Pot, close the steam valve, and set the “bean” setting for 30 minutes. Once cooking has finished, allow the steam to release naturally and then carefully remove the lid. Serve immediately or set to “warm” until ready to serve.
- I have doubled this recipe with good results. Just double every ingredient except the water, which I increase to 12 cups.
- I like to make these beans in the evening, store overnight in the fridge, and them transfer to a slow cooker to keep warm. (Yes, I know the Instant Pot can “keep warm,” but I use the slow cooker when I’m transporting them somewhere because I don’t want my precious Instant Pot to leave the house 🙂 )
Other Instant Pot Recipes
- Instant Pot Refried Beans
- Instant Pot Mashed Red Potatoes
- Easy Instant Pot Seasoned Chicken
- Instant Pot Macaroni and Cheese
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