This Instant Pot Baked Beans recipe starts off with dried navy beans then has layers of flavor added that give it that "simmered all day" taste!
INSTANT POT BAKED BEANS
What I am really excited about with this recipe is that I am using dry beans with this and I am not soaking them overnight first! I usually use cans of pork and beans because I never remember to soak beans overnight. This totally solves that problem. This recipe for Instant Pot Baked Beans is really done so fast and is infused with so much flavor!
TIPS FOR MAKING INSTANT POT BAKED BEANS:
- Want to use canned pork and beans instead of dried navy beans? Just switch out the dried beans with a 56 oz. can of pork and beans and start with Step 3 below.
- If you don't enjoy bell pepper, just leave it out of the recipe.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
dry navy or pinto beans
water
salt
olive oil
bacon
salt & pepper
red onion
green bell pepper
brown sugar
barbecue sauce
yellow mustard
minced garlic
HOW TO MAKE INSTANT POT BAKED BEANS:
Sift through beans to check for stray little rocks or twig pieces. Add beans, water and salt to a 6-8 quart Instant Pot pressure cooker. Secure lid, close steam valve to sealing and cook on manual (high pressure) for 25 minutes. Allow it to do a natural release. Remove lid and pour beans into a strainer. Rinse with cold water. Set aside.
Wipe out the inside of the Instant Pot basin.
In the Instant Pot basin, add olive oil and chopped bacon. Season bacon with a bit of salt & pepper. Select “SAUTE’” and adjust your cook level to high. Stir and cook for around 5-8 minutes, or until bacon has released some fat. Then stir in onion and bell pepper with the bacon. Cook until onions begin to turn translucent. Add additional olive oil if necessary if your bacon didn't produce much fat.
Next, stir in beans, brown sugar, barbecue sauce, mustard and garlic.
Secure lid, close steam valve to sealing and cook on Manual (high pressure) for 15 minutes. Natural release the pressure. Carefully open lid, and gently stir mixture to combine.
Serve as desired. Shown here with sliced jalapeños. 
CRAVING MORE RECIPES? GIVE THESE A TRY!
SOUTHERN BAKED BEANS
SAUSAGE BAKED BEANS
CROCK POT BAKED BEANS
ROOT BEER BAKED BEANS
INSTANT POT BAKED BEANS
Ingredients
- 1 16 oz bag dry navy beans
- 8 cups water
- 1 tsp salt
- 1 tbsp olive oil
- 4 slices bacon, chopped
- salt & pepper, to taste
- ½ cup diced red onion
- ½ cup diced green bell pepper
- ⅓ cup brown sugar
- 2 cups barbecue sauce
- 2 tbsp yellow mustard
- 1 tbsp minced garlic
Instructions
- Sift through beans to check for stray rocks, twigs and leaves.
- Add beans, water and salt to a 6-8 quart Instant Pot pressure cooker. Secure lid, close steam valve to sealing and cook on manual (high pressure) for 25 minutes.
- Note: Instant Pot may take about 10 minutes before it comes to full pressure then it will begin the 25 minute cook time.
- Allow it to do a natural release. Remove lid and pour beans into a strainer. Rinse with cold water. Set aside.
- Wipe out the inside of the Instant Pot basin.
- In the Instant Pot basin, add olive oil and chopped bacon. Season bacon with a bit of salt & pepper. Select “SAUTE’” and adjust your cook level to high.
- Stir and cook for around 5-8 minutes, or until bacon has released some fat.
- Then stir in onion and bell pepper with the bacon. Cook until onions begin to turn translucent. Add additional olive oil if necessary if your bacon didn't produce much fat.
- Finally, stir in beans, brown sugar, barbecue sauce, mustard and garlic.
- Secure lid, close steam valve to sealing and cook on Manual (high pressure) for 15 minutes.
- Again, it may take about 10 minutes before the Instant Pot comes up to full pressure then it will begin the 15 minute cook time.
- Allow the pressure to naturally release. Carefully open lid, and gently stir mixture to combine.
- Serve as desired.
I will never eat Bush's again,l was amazed at how good these beans were and so was everyone who tried them