There’s something irresistibly comforting about a bowl of rich, smoky Instant Pot Baked Beans, ready in just over an hour. These beans are a perfect blend of sweet and savory, with a velvety texture that melts in your mouth. The aroma of molasses, bacon, and spices fills your kitchen, promising a hearty dish that’s both satisfying and nostalgic. Perfect for BBQs, potlucks, or cozy weeknight dinners, this recipe delivers big flavor with minimal effort.
With just 10 minutes of prep and a hands-off cook time, you’ll have tender beans infused with deep, smoky undertones and a touch of sweetness. Each bite is a harmony of creamy beans, crispy bacon, and a hint of tangy tomato, making it a crowd-pleaser every time. Whether you’re serving it as a side or the star of the meal, these baked beans are sure to become a staple in your kitchen.
What You’ll Need for Instant Pot Baked Beans
- 1 pound Great Northern beans (rinsed and sorted)
- 8 cups water
- 1 teaspoon salt
- 8 slices thick-cut bacon (chopped into bite-sized pieces; turkey bacon works as a substitute)
- ½ medium onion, diced (optional, but adds great flavor; yellow or white onion recommended)
- ½ cup ketchup
- ½ cup BBQ sauce (use your favorite brand or homemade)
- 4 ounces diced green chilies (1 can; mild or hot, depending on your preference)
- ¼ cup maple syrup (or substitute with honey or brown sugar)
- 2 teaspoons Dijon mustard (or yellow mustard if preferred)
How to Make Instant Pot Baked Beans
- Cook the beans: Add the Great Northern beans, water, and salt to your Instant Pot. Secure the lid, set the valve to SEALING, and cook on MANUAL (High Pressure) for 25 minutes. Allow the pressure to release naturally (about 20-30 minutes).
- Drain and rinse: Carefully remove the lid, then pour the beans into a strainer. Rinse with cold water and set aside.
- Cook the bacon: Set the Instant Pot to SAUTE and add the chopped bacon. Cook until it starts to brown and crisp (about 5-7 minutes). Drain some of the grease, leaving about 1-2 tablespoons in the pot.
- Add onions: Toss in the diced onions (if using) and cook until tender, about 3-4 minutes.
- Combine the sauce: Turn off the Instant Pot. Add the ketchup, BBQ sauce, diced chilies, maple syrup, and Dijon mustard. Stir well, scraping the bottom of the pot to incorporate any browned bits.
- Add the beans: Return the rinsed beans to the Instant Pot and stir until everything is evenly combined.
- Final cook: Secure the lid, set the valve to SEALING, and cook on MANUAL (High Pressure) for 15 minutes. Allow the pressure to release naturally (about 15-20 minutes).
- Serve: Stir the beans well before serving. Enjoy warm as a side dish or main course!
Perfect Pairings: Serving Suggestions for Your Baked Beans
These Instant Pot Baked Beans are a versatile side dish that pairs beautifully with classic comfort foods. Serve them alongside grilled burgers, pulled pork sandwiches, or BBQ ribs for a hearty meal. For a lighter option, try them with a fresh cornbread muffin or a crisp green salad. They also make a great addition to potlucks or picnic spreads!
Storing Leftovers: Keep Your Beans Fresh and Flavorful
Store any leftover baked beans in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm them in a saucepan over medium heat, stirring occasionally, or microwave in 30-second intervals until heated through. If the beans thicken too much, add a splash of water or broth to loosen them up.
Customize It: Recipe Variations to Try
Make this recipe your own by experimenting with different flavors! Swap the maple syrup for brown sugar or molasses for a deeper sweetness. Add a smoky twist by using chipotle peppers instead of diced chilies. For a vegetarian version, skip the bacon and use smoked paprika or liquid smoke to mimic that smoky flavor.
Time-Saving Tips: Prep Ahead for Easy Cooking
To save time, soak the beans overnight in water before cooking. This reduces the cooking time in the Instant Pot by about 10 minutes. You can also dice the bacon and onions ahead of time and store them in the fridge until you’re ready to cook. Prepping ingredients in advance makes this recipe even more convenient for busy weeknights.
Instant Pot Pro Tips: Mastering the Equipment
When using your Instant Pot, always ensure the steam valve is set to SEALING before starting the cooking process. After cooking, allow the pressure to release naturally for the best texture. If you’re short on time, you can perform a quick release after 10 minutes of natural release, but be cautious of hot steam. Clean the sealing ring thoroughly after cooking to avoid lingering smells.
Instant Pot Baked Beans
Equipment
- Instant Pot
Ingredients
- 1 pound Great Northern beans
- 8 cups water
- 1 teaspoon salt
- 8 slices thick cut bacon
- ½ medium onion, diced optional
- ½ cup ketchup
- ½ cup BBQ Sauce
- 4 ounces diced chilies 1 can
- ¼ cup maple syrup
- 2 teaspoon Dijon Mustard
Instructions
- Add beans, water, and salt to your Instant Pot. Cook on MANUAL using high pressure for 25 minutes. Allow the pressure to naturally release.
- Remove the lid and pour the beans into a strainer, rinse with cold water and set aside.
- Set Instant Pot to SAUTE and heat the bacon until it starts to brown. Drain some of the grease, then add the onions and cook until tender.
- Turn the Instant Pot off and add ketchup, BBQ sauce, Chiles, Syrup, and mustard. Stir, making sure to scrape the bottom of the Instant Pot. Add the beans back into the Instant Pot and stir until completely combined.
- Replace the lid, turn the steam valve to SEALING and cook on MANUAL for 15 minutes. Naturally release the pressure and stir before serving.