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Instant Pot Baked Beans

Soft white beans, loads of bacon in a sweet-tangy sauce make these baked beans a favorite. No soaking of the dried beans is required. The Instant Pot does all the work.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Time for Instant Pot to come to pressure (estimate) 10 minutes
Total Time 1 hour 10 minutes
Servings 8 1-cup servings (total yield: 8 cups)
Calories 213kcal
Author Toni Dash

Equipment

  • 6 quart Instant Pot

Ingredients

  • 1 pound dried great northern white beans or dried navy beans
  • 8 cups water
  • 1 teaspoon kosher salt
  • 8-10 slices thick cut bacon strips 1 pound package
  • 1 medium yellow onion chopped
  • ½ cup ketchup
  • ½ cup brown sugar
  • ½ cup low sodium chicken broth
  • cup maple syrup
  • ¼ cup apple cider vinegar
  • ¼ cup prepared yellow mustard
  • 2 tablespoons molasses
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  • Sort through the dry white beans to discard any stones or impurities, and rinse well.
  • Place the beans in the bottom of the Instant Pot and pour in the salt and water.
    Lock the lid and cook on manual HIGH PRESSURE for 35 minutes. Once the beans have finished cooking, allow the Instant Pot to NATURAL RELEASE the steam. NOTE: if the natural release isn't complete by 30 minutes, QUICK RELEASE the remaining pressure.
  • Drain the beans in a colander and rinse with cold water.
  • While the beans drain, add the bacon to the bottom of the Instant Pot and turn on the SAUTE setting. When the bacon is cooked through, remove the bacon and set aside on paper towels.
    Reserve 2 tablespoons of the bacon fat in the Instant Pot..
  • Add the chopped onion to the Instant Pot. Cook the onions on SAUTE for 2-3 minutes or until softened.
    TIP: to deglaze the Instant Pot insert allow the onions to sit briefly before stirring them so the moisture will allow scraping up of any food bits sticking to the bottom of the Instant Pot.
  • Deglazing the Instant Pot. This step helps ensure no Burn warning. If when cooking the onions all the food bits did not scrape up use a spatula to scrape any food still sticking onto the bottom before proceeding to the pressure cooking cycle.
    Turn off the SAUTE function.
  • Chop the bacon and return it to the Instant Pot with the drained beans. Add the remaining ingredients, stir until well combined.
  • Place the Instant Pot lid back on and select manual HIGH PRESSURE for 8 minutes.
    Once finished cooking, do a QUICK RELEASE. Season with salt and pepper to taste and serve immediately.

Notes

Cooked in a 6 quart Instant Pot Duo.
The beans do not need to be soaked prior to cooking. 
Canned beans (drained and rinsed) can be used as a substitute for the dry beans. Omit the 35 minute pressure cook step and start the recipe on Step 4 with cooking the bacon in the Instant Pot.

Nutrition

Calories: 213kcal | Carbohydrates: 45g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 563mg | Potassium: 461mg | Fiber: 5g | Sugar: 29g | Vitamin A: 77IU | Vitamin C: 3mg | Calcium: 94mg | Iron: 2mg