Instant Pot Baked Beans can be made in just over an hour for only a few dollars. One of my favorite side dishes, these homemade baked beans from scratch taste just like you remember—or maybe even better.
Read on to discover another warm, comforting recipe you can make easily in an Instant Pot.
Table of Contents
- About this instant pot recipe
- Instant pot baked beans ingredients
- How to Make These
- Key points
- Substitutions and Variations
- What to Serve With Baked Beans
- FAQ for making Instant Pot Baked Beans
- Related Recipes
- Instant Pot Baked Beans Recipe
About this instant pot recipe
Get ready to enjoy a classic comfort food made simple: Instant Pot Baked Beans. This is a versatile side dish that works at backyard barbecues, potlucks, or quiet family dinners. Cooking dried beans under high pressure cuts the traditional cook time dramatically while delivering tender, flavorful beans every time.
One of the great benefits of making baked beans from scratch is knowing exactly what goes into them. There’s no soaking required, and you avoid the preservatives and added sodium often found in canned options. Homemade beans are inexpensive, customizable, and store well, so you get a lot of value and flavor for minimal effort.
Instant pot baked beans ingredients
These core ingredients combine sweet, smoky, and savory flavors to create classic baked beans with a home-cooked soul:
- Great Northern beans (or navy beans): These small white beans become very tender under pressure and absorb flavors well. Pinto or small white beans also work if needed.
- Low-sodium beef broth: Adds depth and savory richness. Chicken broth is a fine substitute; use vegetable broth for a vegetarian or vegan version.
- Olive oil: For sautéing onions and building the flavor base.
- Onion: Adds sweetness and body—sauté until translucent for best results.
- Prosciutto or bacon: My secret comes from a salty, cured meat—prosciutto gives a delicate saltiness; bacon or salt pork are traditional alternatives.
- Fresh ginger: A touch of bright warmth that balances the sweet elements.
- Garlic: Adds savory depth and rounds out the aromatics.
- Maple syrup: A natural sweetener with a hint of smoke and caramel notes.
- BBQ sauce: Brings tang, smoke, and sweetness—this helps turn beans into baked beans.
Instant Pot Beans are kid-friendly
These beans are especially popular with kids and teenagers in my house. They’re hearty, mildly sweet, and pair well with other favorite dishes, so they tend to disappear fast.
How to Make These
Start by sautéing aromatics and the cured meat, either in the Instant Pot using the sauté function or in a skillet on the stove. Saute the onion in olive oil until soft and slightly caramelized, then remove and set aside. Fry the prosciutto or bacon until crisp, drain, and chop.
Add a bit of brown sugar if you like for extra caramelization while sautéing. Set aside the sautéed mixture, then add rinsed dried beans and about 1 to 2 inches of broth to the Instant Pot. Pressure cook on high for 35 minutes, then allow a natural pressure release for 10–15 minutes. If you don’t have broth, a concentrated bouillon dissolved in water will work—just be sure it’s fully dissolved before cooking.
After pressure cooking, gently stir the beans and fold in the sautéed onion, chopped prosciutto or bacon, garlic, ginger, barbecue sauce, and maple syrup. At this point you can serve the beans straight from the pot, or transfer them to a skillet and finish in a 350°F oven for a couple of hours to develop a more traditional baked texture and deeper flavor.
Key points
- Use dry beans—no overnight soak is required.
- Allow a natural release after pressure cooking to prevent splitting and to let flavors meld.
- Finishing in the oven is optional but gives a classic baked-bean texture and concentrates flavor.
Substitutions and Variations
- Swap Great Northern beans for pinto or kidney beans if needed.
- For a vegan version, replace prosciutto with smoked paprika or liquid smoke and use vegetable broth.
- A couple of tablespoons of molasses add lovely depth and a traditional baked-bean flavor.
What to Serve With Baked Beans
Serve these beans hot straight from the pot for an easy weeknight side. They pair beautifully with grilled meats, hot dogs, smoked brisket, fried chicken, coleslaw, or potato salad. Leftovers often taste even better the next day as the flavors continue to meld.
FAQ for making Instant Pot Baked Beans
Canned beans can be used for convenience, but starting with dried beans and pressure cooking gives a better texture and deeper flavor. If using canned, reduce cooking time and adjust liquid accordingly.
Store in an airtight container in the refrigerator for 3–4 days. For longer storage, cool completely and freeze in a freezer-safe container for up to three months.
Yes. Slow-cook on low for 6–8 hours for tender beans and well-developed flavor; you may want to pre-soak or use more liquid depending on your slow cooker.
No. You can skip the oven finish and serve the beans directly from the Instant Pot. Baking concentrates the sauce and gives a more traditional texture.
Next time you want homemade baked beans, try this Instant Pot method—you’ll be surprised how simple and satisfying it is.
Related Recipes
Try these beans with classic barbecue mains, roasted meats, or simple grilled fare. Leftovers are excellent for reheating and serving alongside sandwiches or as a base for a hearty bowl meal.
Instant Pot Baked Beans
This recipe yields about 10 servings and can be completed in under two hours without pre-soaking the beans.
Equipment
- Instant Pot or pressure cooker
- Cast iron or oven-safe skillet
Ingredients
- 12 oz Great Northern beans, dry and rinsed
- 32 oz low-sodium beef broth (or chicken/vegetable broth)
- 1 tbsp olive oil
- 1 large onion, coarse dice
- 4 oz prosciutto, fried and chopped (or bacon)
- 2 tbsp fresh ginger, peeled and finely chopped
- 4 cloves garlic, minced
- 1/3 cup maple syrup
- 18 oz barbecue sauce
Instructions
- Rinse the beans and place them in the Instant Pot with about 32 oz of broth. Pressure cook on high for 35 minutes and allow a natural release of at least 15 minutes.
- While the beans cook, sauté the onion in olive oil over medium heat until soft and translucent. Set aside. Fry the prosciutto or bacon until crisp, drain, and chop. If you plan to finish in the oven, preheat to 350°F.
- When the beans are done, gently stir them in any remaining broth. Add the sautéed onion, chopped prosciutto or bacon, garlic, ginger, barbecue sauce, and maple syrup. Mix gently with a rubber spatula.
- For a traditional baked-bean finish, transfer the mixture to a skillet and bake at 350°F for about two hours. Check every 30 minutes and add a splash of broth if they become too dry. Alternatively, serve immediately from the pot.
Notes
If finishing in the oven, monitor the beans and add a little broth or water if they look dry. Use molasses for extra depth—1–2 tablespoons will enhance the flavor. For a thicker sauce, use the Instant Pot sauté function after pressure cooking to reduce liquids.
Nutrition
Calories: 230 kcal, Carbohydrates: 37 g, Protein: 6 g, Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 7 mg, Sodium: 768 mg, Potassium: 506 mg, Fiber: 3 g, Sugar: 24 g, Vitamin A: 114 IU, Vitamin C: 2 mg, Calcium: 56 mg, Iron: 1 mg
Nutrition information is automatically calculated and should be used as an approximation.