Can I make Instant Pot Baked Beans without soaking the beans?

Yes, Instant Pot Baked Beans can be made without soaking dried beans, which is one of the biggest advantages of pressure cooking. The Instant Pot helps soften beans quickly while locking in flavor. However, cooking time may vary depending on the type and age of the beans. If your beans are older, they may need a slightly longer cooking time to become fully tender.

How do I thicken Instant Pot Baked Beans if the sauce is too thin?

If your Instant Pot Baked Beans seem watery after pressure cooking, switch the Instant Pot to sauté mode and simmer uncovered for several minutes. Stir occasionally while the sauce reduces and thickens naturally. Letting the beans rest for a short time after cooking also helps because they continue absorbing liquid as they cool slightly.

Can I freeze Instant Pot Baked Beans?

Yes, Instant Pot Baked Beans freeze very well. Allow them to cool completely before placing them into airtight freezer-safe containers. For the best flavor and texture, thaw overnight in the refrigerator before reheating. Add a small splash of broth or water if the beans become too thick during reheating.

Easy Instant Pot Baked Beans for Bold Flavor

Description

Instant Pot Baked Beans are a rich, smoky, and slightly sweet comfort food side dish made with tender beans, bacon, molasses, and savory seasonings. This easy pressure cooker recipe delivers slow-cooked flavor in less time, making it perfect for BBQs, family dinners, potlucks, and meal prep.

Ingredients

Scale

1 pound dry navy beans, rinsed and sorted
6 slices bacon, chopped
1 medium onion, diced
1/2 cup brown sugar
1/2 cup ketchup
2 tablespoons yellow mustard
1 tablespoon Worcestershire sauce
2 tablespoons molasses
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
5 cups water or broth

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Instructions

Rinse and sort the dry navy beans, removing debris or damaged beans.
Set the Instant Pot to sauté mode and cook chopped bacon until lightly crisp. Add diced onion and sauté until softened and fragrant.
Stir in ketchup, mustard, Worcestershire sauce, brown sugar, molasses, garlic powder, salt, and black pepper until combined.
Add the rinsed beans and water or broth to the Instant Pot and stir gently.
Seal the lid and pressure cook on high pressure for 45 minutes.
Allow a natural pressure release for 15 to 20 minutes before carefully opening the lid.
Check the consistency and switch to sauté mode for a few minutes if the sauce needs thickening.
Taste and adjust seasoning if needed, then let the beans rest for several minutes before serving.

Notes

No soaking is required for the beans when using an Instant Pot.
For thicker baked beans, simmer on sauté mode after pressure cooking.
Swap bacon with smoked turkey or plant-based bacon for dietary preferences.
Add smoked paprika or BBQ sauce for extra smoky flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooled baked beans for up to 3 months in freezer-safe containers.

Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Category: Side Dish
Method: Instant Pot / Pressure Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 285
Sugar: 15g
Sodium: 540mg
Fat: 7g
Saturated Fat: 2.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 10g
Protein: 11g
Cholesterol: 10mg