These homemade Instant Pot Baked Beans bring comfort food to your table in just 90 minutes – a fraction of traditional cooking time. Perfectly balanced with sweet and savory flavors, these beans make an irresistible side dish for any BBQ, potluck, or family dinner.
With only 195 calories per serving and packed with 4g of fiber, this recipe delivers both taste and nutrition. Your Instant Pot does all the heavy lifting, transforming simple ingredients into creamy, flavorful beans that taste like they’ve simmered all day.
Main Ingredients
- Dry Beans: 16 ounces navy or pinto beans, vital for the perfect texture
- Bacon: 8 slices, adds rich smokiness and depth
- Fresh Vegetables: 1 yellow onion and 1/2 bell pepper, finely chopped for flavor base
- Sauce Base: 2/3 cup BBQ sauce, 1/2 cup ketchup, and 2 tablespoons spicy brown mustard
- Flavor Enhancers: Brown sugar, cider vinegar, and liquid smoke for authentic taste
Step-by-Step Instructions
- Initial Bean Cooking: Combine beans, 8 cups water, and salt in Instant Pot. Cook on high pressure for 25 minutes with natural release
- Bean Prep: Strain beans in colander and rinse with cold water
- Bacon Base: Using saute function, cook bacon until golden brown, stirring frequently
- Vegetable Saute: Add peppers and onions to bacon, cook until tender
- Sauce Creation: Mix in BBQ sauce, ketchup, mustard, vinegar, and liquid smoke
- Final Cooking: Add brown sugar, 1/2 cup water, and beans. Pressure cook for 15 minutes with natural release
- Finishing Touch: Gently stir the mixture and serve these delicious homemade beans hot
Cooking Techniques
This recipe uses a two-stage pressure cooking method that makes the beans extra tender and flavorful! First, we cook the dry beans until they’re soft, then we add all those yummy ingredients and pressure cook again.
The bacon gets nice and crispy during the sauté step – this adds tons of flavor to the base of your beans. Don’t skip the step of scraping the bottom of the pot while cooking the bacon – it prevents sticking and builds amazing flavor!
Variations & Substitutions
Want to make these beans your own? You can switch between navy or pinto beans based on what you have. For a vegetarian version, skip the bacon and add 1 tablespoon of olive oil for sautéing the vegetables, plus 1 teaspoon of smoked paprika for that smoky flavor.
The BBQ sauce makes a big impact on taste – try different brands or styles to change things up! Like it spicier? Add a diced jalapeño with your bell peppers, or use a spicy BBQ sauce.
Storage Tips
These baked beans taste even better the next day! Once they’ve cooled down, pop them in an airtight container and they’ll keep in the fridge for 4-5 days. They also freeze really well – store them in freezer-safe containers for up to 3 months.
When you’re ready to eat, just thaw overnight in the fridge and warm them up slowly on the stove or in the microwave, adding a splash of water if needed.
Serving Suggestions
These beans are perfect for backyard BBQs and potlucks! Serve them hot or warm alongside pulled pork, hot dogs, or hamburgers. They’re amazing with cornbread or corn on the cob on the side.
For a fun twist, try them on top of baked potatoes or as a hearty side with grilled chicken. Don’t forget to give them a quick stir before serving to mix up all those tasty sauce ingredients!
Instant Pot Baked Beans
Equipment
- Instant Pot DUO 60 6-quart
Ingredients
- 16 ounces dry navy or pinto beans
- 8 cups water
- 1 teaspoon salt
- 8 slices bacon
- 1 whole yellow onion finely chopped
- 1/2 whole red or green bell pepper cored, seeded, and finely chopped
- 2/3 cup barbecue sauce store-bought or homemade
- 1/2 cup ketchup
- 2 Tablespoons spicy brown mustard
- 1/4 cup cider vinegar
- 1 teaspoon liquid smoke
- 1/2 cup light brown sugar
- 1/2 cup water
Instructions
- Add beans, water and salt to instant pot. Cook on manual (high pressure) for 25 minutes. Allow the pressure to naturally release.
- Remove lid and pour beans into a colander/strainer. Rinse with cold water. Set aside.
- Set Instant Pot to saute setting. Add bacon and saute for a few minutes until it starts to get golden brown, tossing and scraping down the bottom of the pot often. Drain some of the grease.
- Add bell pepper and onion and cook until tender.
- Turn IP off. Add bbq sauce, ketchup, mustard, vinegar and liquid smoke to the pot and stir well to combine.
- Add brown sugar, water and beans and stir to combine.
- Secure IP lid, close steam valve and cook on Manual (high pressure) for 15 minutes. Natural release the pressure.
- Carefully open lid, and gently stir mixture to combine. Enjoy!
