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Easy Instant Pot Baked Beans | Mommy's Home Cooking
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Easy Instant Pot Baked Beans

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. 
Course Side Dish
Cuisine American
Keyword baked beans, beans, side dish
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 12
Calories 252kcal

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 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.

Notes

 
STORE baked beans in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
 
RECIPE ADJUSTMENTS TO MAKE THIS RECIPE WITH DRIED BEANS:
  • 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.
  • 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. 
 
VARIATION YOU CAN APPLY TO THIS RECIPE
  • You can use 8 oz of bacon instead of smoked pork chops.
  • Add 1 teaspoon hot sauce if you like the heat.
 
CAN I MAKE THIS RECIPE WITH DRY BEANS?
Yes, but when using dry beans, I like to soak the beans overnight. Dried beans triple in volume, so use lots of water when soaking. To soak beans: Place 4 quarts of water (approx.) in a large bowl and add beans. Soak for at least 8 hours or overnight.
If using dried beans, you will need 3/4 cups of uncooked beans of each variety. Meaning 3 cups of dried beans total. 
If you are pressed for time, you can also cook the beans without pre-soaking them; increase the Instant Pot cooking time to 40 minutes and add 1 extra cup of chicken stock.
 
WHICH BEANS DO YOU USE TO MAKE BAKED BEANS?
You can use most types of beans. However, I like to mix different kinds to add more texture and flavor. For example, beans such as kidney beans have much firmer skin than pinto or navy beans which are creamier.
 
CAN YOU DOUBLE THIS BAKED BEAN RECIPE?
Yes! Double the ingredients but keep the same cooking time.
 
DO I NEED TO RINSE THE CANNED BEANS?
It’s highly recommended. Rinsing the bean will reduce the quantity of sodium and will also help you not feel so gassy after eating the beans.
 
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

Calories: 252kcal | Carbohydrates: 49g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 537mg | Potassium: 662mg | Fiber: 7g | Sugar: 22g | Vitamin A: 125IU | Vitamin C: 13.2mg | Calcium: 98mg | Iron: 2.9mg