These Instant Pot Baked Beans are a quick and easy way to get delicious baked beans on the table at your next cookout! No more cooking for hours in the oven. With vegetarian / vegan and non-vegetarian versions, there’s something for everyone!Baked beans are a delicious source of plant-based protein. There’s no arguing that.
But who wants to have their oven on for hours during the summertime?! Not I.
Enter the glorious Instant Pot. Here to save us from our oven woes.
Pre-soaked beans only take about an hour in the Instant Pot to cook (we’re talking total time here). I’ll take that over a sweltering home any day!
Sweet and savory, soft and creamy, these beans are the exact texture and flavor you’d hope for in a baked bean. With all of this jam-packed flavor, you’d think it had been cooking for hours on the stove.
Serve these babies up with your BBQ fare at your next cookout!
Ingredients You’ll Need
Notes on Ingredients
Great Northern Beans: I find great northern beans to hold up best here, but you can use small white beans or navy beans as well.
Vegetable Broth: Using broth instead of water lends depth and extra richness.
Brown Sugar: Gives baked beans a bit more sweetness than molasses alone, without becoming cloying.
Bacon: Provides a rich, smoky, umami-packed taste. If you’re vegetarian or don’t love bacon, simply omit it! This recipe has enough spices and other flavors to reach that flavor bomb!
Worcestershire: The perfect sweet and sour touch. The vinegar in worcestershire sauce will also brighten the flavor and help break down some of the harder to digest fiber in beans.
Dijon Mustard: Adds tang and a little bit of spice. You could use yellow or spicy brown mustard if you don’t have dijon on hand.
Liquid Smoke: This sauce is made from condensing the smoke from burning wood. AKA the perfect smoky flavor. You’ll definitely want to include this if you’re omitting the bacon! You will often find this near the BBQ sauce on grocery store shelves.
Equipment You’ll Need
Instant Pot (affiliate link – if you make a purchase I receive a small commission)
How to Make Instant Pot Baked Beans
Step 1: Turn Instant Pot on and set to sauté function. If using, add bacon and cook until bacon is slightly crispy, about 4 minutes. Add onion and cook until translucent, about 4 minutes. If not using bacon, add olive oil and onion and cook until translucent, about 5 minutes.
Step 2: Add garlic and cook until fragrant, about 1 minute.
Step 3: Add beans, tomato paste, molasses, brown sugar, liquid smoke, Worcestershire sauce, dijon mustard, chili powder, smoked paprika and salt.
Step 4: Add broth and stir thoroughly to combine all ingredients.
Step 5: Secure lid onto Instant Pot. Close the steam vent (should be on sealing). Set to high pressure for 20 minutes. Allow natural pressure release for 20 minutes.
Step 6: Remove lid. Turn on sauté function and let simmer until thickened, about 15 minutes.
Pre-soaking beans overnight produces the best consistency for the beans if you can plan ahead to do this!
Baked Beans FAQs
Can I use canned beans in an instant pot?
If you’re in a time pinch you can used canned beans in the Instant Pot instead of dried, soaked beans. Reduce pressure cook time to 4 minutes and use the quick pressure release.
Can I overcook beans in an instant pot?
Technically, beans can become a little too mushy in the instant pot if overcooked. Avoid keeping the warm setting on your Instant Pot once pressure is released as this can continue cooking your beans.
Do I need to soak beans before pressure cooking?
Ideally, you should soak your beans before adding them to the Instant Pot. For 1 lb beans, soak in 6-8 cups water overnight, or at least for eight hours. Drain before use. This method will produce the best results!
If you’re short on time, you can quick soak beans in the instant pot. Add beans, 8 ounces water and 1 teaspoon salt to Instant Pot. Set to high pressure for 25 minutes. Allow natural pressure release. Drain.
What can I use instead of bacon?
You can simply omit the bacon! There’s plenty of smokiness from the other ingredients so you won’t miss it!
Can I make this recipe ahead of time?
You can but I’d recommend only cooking one day in advance. Reheating baked beans can become a little dry, so these are definitely best served the day of. If reheating, you can add a little more vegetable broth to keep it from drying out.
Storage and Preparation
Once cooled, instant pot baked beans will last up to 3-4 days in an airtight container in the fridge.
They can last in the freezer up to 6 months, but the texture and taste will likely change a bit upon defrosting. Be sure to let cool completely first before transferring to a freezer-safe container.
Recipes That Pair Well
- Easy Instant Pot BBQ Chicken
- Air Fryer Baked Potatoes
- Grilled Summer Vegetables with Romesco Sauce
- The Best Mexican Street Corn Dip
- 6 Ingredient Corn and Tomato Salad
For more Instant Pot inspiration, check out my other recipes below!
- Easy Instant Pot Vegetarian Chili
- Instant Pot Sweet and Sour Chicken
- Instant Pot Vegetarian Buffalo Cauliflower Wing Dip
- Instant Pot Whole Wheat Bread (No Knead!)
- Easy Instant Pot Vegetarian Chili Mac
- Instant Pot Butternut Squash Risotto
- Instant Pot Butternut Squash Mac and Cheese
If you like this recipe, please be sure to comment and give it a 5 star rating
below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll
re-share it with my followers! If you want to save this recipe for later, be sure
to pin it on Pinterest!
This recipe was retested, reshot and revamped to bring you the most delicious
(and most beautiful) dish! The original post was published July 2019.
These Instant Pot Baked Beans are a quick and easy way to get delicious baked beans on the table at your next cookout! No more cooking for hours in the stove. With vegetarian / vegan and non-vegetarian versions, there’s something for everyone!
- 1/3 lb. bacon (about 4 slices), sliced into 1/2-inch pieces* (omit for vegetarian version)
- 1 tablespoon olive oil (only for vegetarian version)
- 1 small yellow onion, diced (about 1 1/4 cup)
- 2 garlic cloves, minced
- 1 lb. great northern beans, soaked overnight*
- 2 cups vegetable broth
- 1/2 cup tomato paste
- 1/2 cup molasses
- 1/4 cup brown sugar
- 2 teaspoons liquid smoke
- 1 tablespoon vegan Worcestershire sauce (like Annie’s)
- 1 tablespoon dijon mustard
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- Turn Instant Pot on and set to sauté function. If using, add bacon and cook until bacon is slightly crispy, about 4 minutes. Add onion and cook until translucent, about 4 minutes.
- If not using bacon, add olive oil and onion and cook until translucent, about 5 minutes.
- Add garlic and cook until fragrant, about 1 minute.
- Add beans, broth, tomato paste, molasses, brown sugar, liquid smoke, worcestershire sauce, dijon mustard, chili powder, smoked paprika and salt. Stir to combine.
- Secure lid onto Instant Pot. Close the steam vent (should be on sealing). Set to high pressure for 20 minutes. Allow natural pressure release for 20 minutes.
- Remove lid. Turn on sauté function and let simmer until thickened, about 15 minutes.
- For 1 lb beans, soak in 6-8 cups water overnight, or at least for eight hours. Drain before use. Pre-soaking overnight produces the best results!
- For quick soak method, add beans, 8 ounces water and 1 teaspoon salt to Instant Pot. Set to high pressure for 25 minutes. Allow natural pressure release. Drain.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Category: Sides
- Method: Instant Pot
- Cuisine: American
Keywords: instant pot baked beans, instant pot vegetarian baked beans, instant pot vegan baked beans