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Baked Beans In Instant Pot Recipe

This Baked Beans in Instant Pot recipe is made from scratch using dry beans but with NO SOAKING required. Perfect party food recipe!
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Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 10
Calories: 382kcal
Author: Megan Porta

Ingredients

  • 1 lb dry beans red kidney, pinto or a combo of both
  • 8 cups water
  • 1 tsp salt
  • 1 lb bacon cut into pieces
  • 1 yellow onion chopped
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup beef broth or water
  • 1/4 cup brown sugar
  • 3 tbsp tomato paste
  • 2 tbsp mustard
  • 1 tbsp Worcestershire sauce

Instructions

  • Add beans, water and salt to the pot and stir. Place the cover on the pot and set timer to 25 minutes on high pressure (pressure cook setting). It will take the IP around 18 minutes to build up pressure before it begins cooking.
  • When cooking is done, let the pressure release naturally for 5 minutes, then do a quick release. Remove cover and drain the beans.
  • Set instant pot to saute and add the bacon. Stir until bacon is cooked through; drain grease. Add the onion, garlic powder, salt and pepper to the pot add cook for 3 minutes or until soft and fragrant. Add the beef broth, brown sugar, tomato paste, mustard, Worcestershire sauce and beans to the pot.
  • Place the cover on the pot and set timer to 5 minutes on high pressure (pressure cook setting). It will take the IP around 5 minutes to build up pressure before it begins cooking.
  • When cooking is done, do an immediate quick release. Remove cover and serve immediately.

Notes

  • This recipe has tons of flavor and I am so in love with it exactly as it is, but if you want to play around with extra flavor consider one or more of the following: Add a couple tablespoons of maple syrup or bbq sauce. Add a drop or two of liquid smoke for a delicious smoky flavor! Replace all or some of the bacon with ground pork. Use additional salt and pepper or even a seasoned salt.
  • It is recommended that 1 pound of beans total is used in the recipe, but feel free to use a variety of bean types. Great options include: pinto beans, red kidney beans and navy beans.
  • To cut down on time, use canned beans in place of dried beans and skip steps 1 and 2. With that said, I highly recommend using dried beans!

Nutrition

Calories: 382kcal | Carbohydrates: 37g | Protein: 16g | Fat: 19g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 844mg | Potassium: 829mg | Fiber: 8g | Sugar: 8g | Vitamin A: 94IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 3mg
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