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Instant Pot Baked Beans

Make delicious baked beans in less than 30 minutes!
Course Side Dish
Cuisine American, Western
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Calories 556kcal

Ingredients

  • ½ pound (226g) bacon chopped into half-inch pieces
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup (236g) water
  • 1 cup (280g) BBQ sauce
  • ¼ cup (57g) apple cider vinegar
  • ½ cup (100g) brown sugar
  • 1 teaspoon smoked paprika
  • 2 teaspoons dry mustard powder
  • ¼ teaspoon red pepper flakes optional
  • 62 ounces (1.756kg) kidney beans (four 15.5 ounce cans) drained and rinsed

Instructions

  • Set Instant Pot to sauté, add chopped bacon, and cook until the bacon is browned and crispy. Use a slotted spoon to remove the bacon, leaving the grease in the insert.
  • Add the chopped onion to the bacon grease and cook for about 3 minutes, until translucent. Then add garlic and cook for an additional minute, making sure it doesn't burn
  • Pour the water into the Instant Pot and gently scrape the bottom of the pot with a wooden spoon to remove any browned bits and prevent a burn notice.
  • Add BBQ sauce, apple cider vinegar, brown sugar, smoked paprika, mustard powder, red pepper flakes (if using), beans and cooked bacon. Stir to combine. 
  • Place the lid on, turn the valve to sealing position, and set to manual pressure / high pressure for 10 minutes.
  • When done, allow for a 5-minute natural pressure release, then perform a quick pressure release of any remaining pressure.
  • Open the lid, season with salt and ground black pepper, then serve. 

Notes

  • Cook the bacon first and leave the bacon grease in the pan to cook the onions and garlic. 
  • If you prefer to lighten up these baked beans a bit, drain the grease and use olive oil for the aromatics. 
  • Use maple syrup instead of brown sugar. Maple syrup is a natural sweetener and is a great swap if you are avoiding processed sugars. 
  • Water prevents the sauce from becoming too thick. You can use chicken broth if preferred. 
  • For a thicker sauce, reduce the amount of water you add. 
  • If the Instant Pot Baked Beans aren’t smoky enough, stir in a splash of liquid smoke. 
  • To avoid mushy baked beans, follow the cooking time listed in the recipe. 
  • The cooking times listed do not include the time needed for the Instant Pot to come up to pressure.
  • Storage - keep in an airtight container inside the fridge for up to 5 days.

Nutrition

Calories: 556kcal | Carbohydrates: 62g | Protein: 12g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 27mg | Sodium: 981mg | Potassium: 704mg | Fiber: 12g | Sugar: 30g | Vitamin A: 222IU | Vitamin C: 3mg | Calcium: 94mg | Iron: 3mg