Instant Pot jalapeño baked beans are a flavorful twist on the classic side dish. Made with two types of jalapeños, they have just the right balance of smoky, sweet, and spicy flavor all in a fraction of the usual time.
Baked beans are a must-have side dish for barbecues, potlucks, and family dinners, but making them from scratch can take hours. That’s where the Instant Pot comes in.
These jalapeño baked beans are pressure cooked to tender perfection in a fraction of the time. The pressure cooking develops that deep, smoky-sweet flavor that makes them taste like they cooked all day.
By using both fresh jalapeños and pickled jalapeños, this recipe layers in plenty of flavor. The result is a flavorful side dish that pairs perfectly with your favorite bbq dishes.
How to make Instant Pot jalapeño 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 olive oil.
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, ketchup, pickled jalapeño, jalapeño, sugar, molasses, cumin, paprika, onion powder, garlic powder, cider vinegar, salt, 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
- Jalapeño: I recommend wearing gloves when handling the jalapeño to avoid getting the oils on your skin (and in your eyes).
- Heat: There isn’t a lot of heat in the baked beans. If you’d like more, you can add additional jalapeño or add in a bit of cayenne pepper with the other seasonings. If you’d like less heat, you can use all pickled jalapeño peppers.
Serving suggestions
Baked beans go well with barbecue main dishes like burgers, pulled pork, bbq pulled chicken, cola pulled beef, and more.
Storage
Store any leftover baked beans in an airtight container in the refrigerator. They will keep for up to 4 days when properly stored in the fridge.
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Instant Pot Jalapeño Baked Beans
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 cup finely diced white onion
- 3 cloves garlic minced
- 1 ½ cups vegetable broth
- 2-15 ounce cans pinto beans drained and rinsed
- ½ cup ketchup
- 3 tablespoons pickled jalapeno rings coarsely chopped
- 1 medium jalapeno stemmed, seeds, and finely chopped
- 2 teaspoons brown sugar sugar
- 2 tablespoons molasses
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon apple cider vinegar
- ½ teaspoon salt
- ½ teaspoon liquid smoke
Instructions
- Press “sauté”.
- Once the pot reads “hot”, add the olive oil.2 tablespoons olive oil
- Add onion and cook, stirring occasionally, for about 3 minutes.1 cup finely diced white onion
- Add garlic and cook, stirring the entire time, for 30 seconds.3 cloves garlic
- Add broth and scrape the bottom of the pot, removing any browned bits that remain. Press cancel.1 ½ cups vegetable broth
- Layer drained beans, ketchup, pickled jalapeño, jalapeño, sugar, molasses, cumin, paprika, onion powder, garlic powder, cider vinegar, salt, and liquid smoke. Do not stir.2-15 ounce cans pinto beans, ½ cup ketchup, 3 tablespoons pickled jalapeno rings, 1 medium jalapeno, 2 teaspoons brown sugar sugar, 2 tablespoons molasses, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon apple cider vinegar, ½ teaspoon salt, ½ 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.
Notes
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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