These Easy Instant Pot Baked Beans are hearty, filling, and super delicious! Ready in less than 30 minutes, this easy Instant Pot baked beans recipe will become a favorite! Perfect for your next BBQ or potluck.
Easy Instant Pot Baked Beans Recipe Highlights
Oh my word, I never knew homemade baked beans could be this good. Of course, I like the canned version, but this Easy Instant Pot Baked Beans really takes the flavors to another level. They are sweet, savory, smoky, tangy, and creamy.
Usually, baked beans mean heating the whole house to cook the dried beans for hours upon hours slowly. Not anymore! Here the Instant Pot saves the day by doing all the work in less than 30 minutes and keeping your house cool at the same time.
I am planning to make these lush and crowd-pleasing Easy Instant Pot Baked Beans all summer long.
Why You’ll Love This Easy Recipe
- No need to soak the beans (if using canned beans).
- Ready in 30 minutes.
- Full of flavor.
- No need to heat the whole house to cook the dried beans for hours upon hours.
- Perfect for your next BBQ or potluck.
Best Beans to Make Baked Beans
You can use most types of beans. I like to mix different kinds to add more texture and flavor. Beans such as kidney beans have much firmer skin than those of pinto or navy beans which are creamier.
Ingredients You’ll Need & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Oil: Vegetable or canola oil – Or any light-tasting oil of your preference.
- Smoked bone-in pork chops: For an extra smoky layer of flavor! You can use 8 oz of bacon instead of smoked pork chops.
- Veggies: You’ll need onion, green bell pepper, and garlic.
- Beans: I used Pinto beans, Navy beans, Great northern beans, and Kidney beans. You can use most types of beans of your preference. I like to mix different kinds to add more texture and flavor. Beans such as kidney beans have much firmer skin than those of pinto or navy beans which are creamier.
- Ketchup
- Molasses
- Chicken stock: Homemade or store-bought.
- Yellow mustard
- Worcestershire sauce
- Black Pepper
- Brown Sugar
How To Make Baked Beans in The Instant Pot
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Heat oil. When hot, add the pork chops and cook, occasionally stirring, until lightly browned. Add onion, green pepper, and garlic. Cook until fragrant, about 2 minutes.
- Add beans, ketchup, molasses, chicken stock, mustard, Worcestershire sauce, black pepper, and sugar. Mix to combine. Secure lid and close pressure-release valve.
- Pressure Cook for 8 minutes. When the time is over, let the pressure release on its own for 5 minutes. Then, carefully release any extra pressure that might still be in there. Remove the lid. Stir and Serve!
Variations You Can Apply To This Recipe
- You can use 8 oz of bacon instead of smoked pork chops.
- Add 1 teaspoon of hot sauce if you like the heat.
Serving Ideas
This Easy Instant Pot Baked Beans recipe makes the perfect side dish for so many meals – like Instant Pot Crispy Pork Carnitas, Mango Guacamole Turkey Burger, Pork Chorizo Sliders with Eggless Chipotle Mayo, Easy Bacon-Wrapped Hot Dogs.
Storing & Freezing Instructions
Store well covered in the refrigerator for up to 5 days, or freeze for up to 3 months.
Frequently Asked Questions
You can use most types of beans. I like to mix different kinds to add more texture and flavor. Beans such as kidney beans have much firmer skin than those of pinto or navy beans which are creamier.
Yes! Double the ingredients but keep the same cooking time.
It’s highly recommended. Rinsing the bean will reduce sodium and will also help you not feel so gassy after eating the beans.
Yes, you can! When using dry beans, I like to soak the beans overnight, but if you are pressed for time, you can also cook the beans without pre-soaking them; just increase the Instant Pot cooking time to 40 minutes and add 4 cups of chicken stock.
If time allows, soak the beans. To soak black beans: Place 4 quarts of water in a large bowl and add beans. Soak for at least 8 hours or overnight.
More Instant Pot Recipes You’ll Love!
Recipe Card 📖
Easy Instant Pot Baked Beans
Equipment
Ingredients
- 1 tablespoon vegetable oil
- 2 – 3 smoked bone-in pork chops, cut into cubes
- 1 cup yellow onion, finely diced
- 1 cup green bell pepper, finely diced
- 2 garlic, minced
- 15 oz (1 can) pinto beans, drained and rinsed (to make this recipe with dried beans see notes)
- 15 oz (1 can) navy beans, drained and rinsed
- 15 oz (1 can) great northern beans, drained and rinsed
- 15 oz (1 can) kidney beans, drained and rinsed
- ¾ cup ketchup
- ¼ cup molasses
- ½ cup chicken stock
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon black pepper
- 2/3 cup brown sugar
Instructions
- Turn on the Instant Pot and select "sauté' mode, adjust to more. Heat oil. When hot, add the pork chops and cook, occasionally stirring until lightly browned. Add onion, green pepper, and garlic. Cook until fragrant, about 2 minutes. Press "Cancel".
- Add all rinsed beans, ketchup, molasses, chicken stock, mustard, Worcestershire sauce, black pepper, and sugar. Mix to combine. Secure lid and close pressure-release valve.
- Select "Manual" or "Pressure Cook" adjust to 8 minutes. Cook.
- When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to "Venting," to release any extra pressure that might still be in there. Remove the lid. Press "cancel".
- Stir and serve.
- Use 3 cups total of dried beans. You can mix different types of beans, such as pinto, navy, cannellini, butter beans, or Great Northern.
- Soak the beans overnight if time allows.
- Add 3 cups of chicken stock for pre-soaked dried beans. Add 4 cups of chicken stock for no pre-soaked dried beans.
- For soaked beans: Pressure cook for 20 minutes. Natural release for 5 minutes. For No soaked beans: Pressure cook for 40 minutes. Natural release for 5 minutes.
- You can use 8 oz of bacon instead of smoked pork chops.
- Add 1 teaspoon of hot sauce if you like the heat.
Nutrition
Originally posted in January 2018, the post content was edited to add more helpful information, no change to the recipe in June 2021.
