Instant Pot baked beans are sweet and smoky barbecue baked beans that cook right in the pressure cooker. These baked beans make a great side for any barbecue dish!
These Instant Pot Baked Beans are the perfect blend of sweet, smoky, and savory—and they’re made so much faster in the pressure cooker! This easy bbq baked bean recipe starts with canned beans that are flavored with brown sugar, molasses, and your favorite barbecue sauce.
These baked beans are a must-make side dish for cookouts, potlucks, or weeknight dinners. Skip the can and make these flavorful homemade baked beans right in your Instant Pot!
Ingredient notes and substitutions
- Bacon: I like to use thick-sliced bacon in this recipe. If using a sweeter bacon, you may want to adjust the sugar in the recipe accordingly.
- Onion: White or yellow onion works well.
- Garlic powder and onion powder: Be sure to use powder and not garlic salt or onion salt.
- Barbecue sauce: The barbecue sauce will add a good amount of flavor to the beans. If you choose a sweeter sauce, you may want to adjust the other sugars accordingly.
How to make Instant Pot baked beans
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Press “sauté”. Once the pot reads “hot”, add the bacon and cook until mostly cooked. Drain all but 2 tablespoons of bacon grease.
Step 2: Add onion and cook, stirring occasionally, for about 3 minutes.
Step 3: Add garlic and cook, stirring the entire time, for 30 seconds.
Step 4: Add broth and scrape the bottom of the pot, removing any browned bits that remain.
Press cancel.
Step 5: Layer drained beans, mustard, garlic powder, onion powder, salt, pepper, paprika, brown sugar, ketchup, molasses, barbecue sauce, vinegar and liquid smoke. Do not stir.
Step 6: Close and lock the lid. Press manual high pressure and adjust the cooking time to 8 minutes. Be sure that the pressure release valve is set to sealing. It should take about 10-15 minutes for the pot to come to pressure.
Step 7: When the cooking time has finished, let the pressure release naturally for 10 minutes. Then release any remaining pressure by carefully turning the pressure release valve to venting.
Step 8: Give everything a good stir. Beans will thicken more as they sit.
Tips
- Sugar: The brown sugar and molasses both help to add flavor and sweetness to the beans. If you prefer to reduce the amount of sugar, I recommend reducing both rather than eliminating one as the combination of the two sugars adds a nice depth of flavor.
- Variations: You can change up the recipe by using more bacon, adding in additional veggies, like sauteed bell peppers, or adding a bit of heat by including some chili powder.
Serving suggestions
These baked beans make a great side for barbecue dishes for anything from hot dogs and hamburgers to pulled pork and barbecue beef.
Storage
Store any leftover Instant Pot baked beans in an airtight container in the refrigerator. The beans should keep for up to 4 days when properly stored in the fridge.
More Instant Pot bean recipes!
If you’ve tried this easy Instant Pot baked bean recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can follow me on Pinterest or Facebook even more delicious food!
Instant Pot Baked Beans
Equipment
Ingredients
- 1/2 pound bacon sliced into bite sized pieces
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1/2 cups reduced-sodium chicken broth
- 3-15.5 ounce cans of Great Northern beans drained and rinsed
- 2 tablespoons mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup packed light brown sugar
- 1/3 cup ketchup
- 1/3 cup molasses
- 1/2 cup barbecue sauce
- 3 tablespoons apple cider vinegar
- 2 tablespoons tomato paste
- 1/2-1 teaspoon liquid smoke
Instructions
- Press “sauté”.
- Once the pot reads “hot”, add the bacon and cook until mostly cooked. Drain all but 2 tablespoons of bacon grease.1/2 pound bacon
- Add onion and cook, stirring occasionally, for about 3 minutes.1 medium yellow onion
- Add garlic and cook, stirring the entire time, for 30 seconds.2 cloves garlic
- Add broth and scrape the bottom of the pot, removing any browned bits that remain.1/2 cups reduced-sodium chicken broth
- Press cancel.
- Layer drained beans, mustard, garlic powder, onion powder, salt, pepper, paprika, brown sugar, ketchup, molasses, barbecue sauce, vinegar and liquid smoke. Do not stir.3-15.5 ounce cans of Great Northern beans, 2 tablespoons mustard, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/3 cup packed light brown sugar, 1/3 cup ketchup, 1/3 cup molasses, 1/2 cup barbecue sauce, 3 tablespoons apple cider vinegar, 2 tablespoons tomato paste, 1/2-1 teaspoon liquid smoke
- Close and lock the lid. Press manual high pressure and adjust the cooking time to 8 minutes. Be sure that the pressure release valve is set to sealing. It should take about 10-15 minutes for the pot to come to pressure.
- When the cooking time has finished, let the pressure release naturally for 10 minutes. Then release any remaining pressure by carefully turning the pressure release valve to venting.
- Give everything a good stir.
- Beans will thicken more as they sit.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Did You Make This?
Don’t forget to leave a rating below below and make sure to follow on Pinterest and Instagram for more!
