Instant-Pot Baked Beans Recipe

Introduction

Instant-Pot Baked Beans are a comforting and flavorful dish perfect for any gathering or a cozy meal at home. This recipe combines tender navy beans with smoky bacon and a tangy, sweet sauce for a deliciously satisfying side.

Ingredients

• 1 pound dried navy beans
• 8 cups water (for cooking the beans)
• 3/4 teaspoon salt
• 6 slices bacon (chopped)
• 1 medium yellow onion (finely chopped)
• 1 small red bell pepper (cored, seeded, and finely chopped)
• 2/3 cup barbecue sauce
• 1/2 cup ketchup
• 1 1/2 tablespoons spicy brown mustard
• 3 tablespoons cider vinegar
• 1 teaspoon liquid smoke
• 1/3 cup light brown sugar
• 1 cup water (for the sauce)

Instructions

1. Step 1: Rinse and pick through the navy beans to remove any debris or damaged beans.
2. Step 2: Place the beans, 8 cups of water, and salt into the Instant Pot. Secure the lid and set the pressure to high for 23 minutes. Allow the pressure to naturally release for 15 minutes before opening the lid. Drain the beans and set aside.
3. Step 3: Switch the Instant Pot to the Sauté setting. Add the chopped bacon and cook until it starts to brown.
4. Step 4: Add the chopped onion and red bell pepper to the bacon. Sauté for about 3 to 4 minutes until the vegetables become soft.
5. Step 5: Turn off the Sauté function. Stir in the barbecue sauce, ketchup, spicy brown mustard, cider vinegar, liquid smoke, light brown sugar, and 1 cup of water.
6. Step 6: Add the cooked beans back into the pot and stir gently to combine all ingredients.
7. Step 7: Secure the lid again and set the Instant Pot to high pressure for an additional 15 minutes. Allow a natural release for 10 minutes, then perform a quick release for any remaining pressure.
8. Step 8: Open the lid and stir the baked beans well before serving.

Tips & Variations

• For a vegetarian version, omit the bacon and use smoked paprika or liquid smoke to add depth of flavor.
• If you prefer sweeter beans, increase the brown sugar slightly or add a splash of molasses.
• Use different types of beans like pinto or great northern for a variation in texture.
• Serve with crusty bread or over rice for a hearty meal.

Storage

Store leftover baked beans in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dried beans?

Yes, you can substitute canned beans to save time. Use about 4 cups of drained canned navy beans and reduce the initial cooking step. Add the canned beans directly when combining with the sauce and cook under pressure for 10 minutes to meld the flavors.

Is soaking the beans necessary before cooking?

This recipe does not require soaking since the Instant Pot cooks the beans quickly and thoroughly. However, soaking can reduce cooking time and improve digestibility if you prefer.

Instant-Pot Baked Beans Recipe

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This Instant-Pot Baked Beans recipe offers a flavorful and hearty dish made from scratch using dried navy beans cooked under pressure with a smoky, tangy sauce featuring bacon, barbecue sauce, and spices. It’s a comforting side perfect for gatherings or a satisfying meal on its own.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Instant Pot
• Cuisine: American

Ingredients

Scale 1x2x3x

Beans

• 1 pound dried navy beans
• 8 cups water (for cooking the beans)
• 3/4 teaspoon salt

Sauce and Aromatics

• 6 slices bacon (chopped)
• 1 medium yellow onion (finely chopped)
• 1 small red bell pepper (cored, seeded, and finely chopped)
• 2/3 cup barbecue sauce
• 1/2 cup ketchup
• 1 1/2 tablespoons spicy brown mustard
• 3 tablespoons cider vinegar
• 1 teaspoon liquid smoke
• 1/3 cup light brown sugar
• 1 cup water (for the sauce)

Instructions

1. Cook beans: Rinse and pick through the navy beans to remove any debris. Place the beans into the Instant Pot with 8 cups of water and 3/4 teaspoon salt. Secure the lid and set the pot to high pressure for 23 minutes. Once cooking is done, allow a natural pressure release for 15 minutes before opening the lid. Drain the beans and set aside.
2. Sauté aromatics: Switch the Instant Pot to the Sauté setting. Add the chopped bacon and cook until it starts to brown and render fat. Then add the finely chopped onion and red bell pepper. Sauté for 3 to 4 minutes until the vegetables soften and release their flavors.
3. Combine ingredients: Turn off the Sauté function. Stir in the barbecue sauce, ketchup, spicy brown mustard, cider vinegar, liquid smoke, light brown sugar, and 1 cup of water to the pot. Add the cooked and drained beans back into the Instant Pot and gently stir to combine all ingredients evenly.
4. Pressure cook: Secure the Instant Pot lid and set to high pressure for an additional 15 minutes. After the cooking cycle completes, let the pressure naturally release for 10 minutes. Then, carefully perform a quick release to release any remaining pressure. Open the lid and stir the baked beans well before serving.

Notes

• Soaking the beans overnight is optional but can reduce cooking time and improve digestibility.
• Adjust the amount of brown sugar and barbecue sauce to suit your preferred sweetness and tang.
• For a vegetarian version, omit bacon and use smoked paprika or liquid smoke for a smoky flavor.
• Leftovers store well in the refrigerator for up to 4 days and reheat nicely.
• Make sure to rinse beans thoroughly and remove any damaged ones before cooking.

Keywords: instant pot baked beans, baked beans recipe, navy beans, pressure cooked beans, smoky baked beans