Instant Pot Baked Beans can be ready in just over an hour and for very little cost. This classic side dish—one of my favorites—delivers the comforting, familiar flavor of homemade baked beans, and often even better than what you remember.
These beans are a perfect Instant Pot recipe for weeknights, backyard barbecues, or any time you want a crowd-pleasing side without canned preservatives or long soak times.
Table of Contents
- About this Instant Pot recipe
- Ingredients
- How to make them
- Key points
- Substitutions and variations
- What to serve with baked beans
- FAQ
- Recipe card
About this Instant Pot recipe
Instant Pot Baked Beans are an easy, flavorful way to make baked beans from scratch without pre-soaking or canned additives. Cooking dried beans under pressure cuts the traditional cooking time while producing tender beans that soak up the rich sauce. The result is a homemade side that’s economical, satisfying, and versatile.
Instant Pot baked beans ingredients
These are the main ingredients that create the sweet-savory balance of the dish:
- Great Northern beans (or navy/small white beans): They hold up well and take on flavor nicely.
- Low-sodium beef broth (or chicken/vegetable broth): Provides depth; use vegetable broth for a vegetarian version.
- Olive oil: For sautéing and base flavor.
- Onion: Adds sweetness and aroma when sautéed.
- Prosciutto (or bacon/salt pork): A salty, savory element—use smoked paprika or liquid smoke plus vegetable broth for a vegan version.
- Fresh ginger: Adds a bright, slightly spicy note.
- Garlic: For warmth and depth.
- Maple syrup: Balances savory flavors with gentle sweetness.
- BBQ sauce: Brings tang, smoke, and sweetness—an essential for baked-bean flavor.
Kid-friendly
These beans are popular with kids and teens—easy to serve and usually a hit at the dinner table.
How to make these
1. Rinse the dried beans. Place them in the Instant Pot with about 32 oz of broth—enough to cover the beans by 1–2 inches.
2. Pressure cook on high for 35 minutes, then allow a natural pressure release for 10–15 minutes to ensure tenderness.
3. While the beans cook, sauté diced onion in olive oil until soft and translucent. Fry and crumble prosciutto or bacon and set aside. Mince ginger and garlic.
4. When beans are done, gently stir them in any remaining cooking liquid. Add the sautéed onion, chopped prosciutto or bacon, garlic, ginger, barbecue sauce, and maple syrup. Mix gently to combine.
5. You can serve the beans immediately, or for a more traditional baked texture, transfer the mixture to an oven-safe skillet or dish and bake at 350°F for up to two hours. If the beans begin to dry while baking, add a little broth or water.
Key points
- Use dry beans—no overnight soak required.
- Allow a natural pressure release for best texture.
- Finishing in the oven is optional but gives a classic baked-bean finish and deeper flavor.
Substitutions and variations
- Swap Great Northern beans for pinto or kidney beans if needed.
- Vegan option: replace prosciutto/bacon with smoked paprika or liquid smoke and use vegetable broth.
- Add a couple tablespoons of molasses for a richer, deeper sweetness and a hint of smoke.
What to serve with baked beans
Serve hot and hearty straight from the pot. Baked beans pair beautifully with hot dogs, grilled meats, smoked brisket, fried chicken, coleslaw, or potato salad. They also improve in flavor after a day, making leftovers a welcome bonus.
FAQ
You can use canned beans for convenience, but cooking dried beans in the Instant Pot (no pre-soak needed) yields a better texture and flavor.
Store beans in an airtight container in the refrigerator for 3–4 days, or freeze for longer storage.
Yes. Slow-cook on low for 6–8 hours for similarly delicious results.
No—baking is optional. The Instant Pot results are ready to serve once combined with the sauce.
Try this Instant Pot baked beans recipe next time you want homemade baked beans with minimal fuss. It’s reliable, tasty, and adaptable to many diets and occasions.
Related recipes
If you enjoyed this recipe, consider rating it and saving it for later. These beans are forgiving, versatile, and perfect for feeding a crowd.
Instant Pot Baked Beans
Equipment
- Instant Pot or pressure cooker
- Iron skillet (optional for finishing)
Ingredients
- 12 oz great northern beans, dry and rinsed
- 32 oz low-sodium beef broth (or chicken/vegetable broth)
- 1 tbsp olive oil
- 1 large onion, coarse dice
- 4 oz prosciutto, fried and chopped (or bacon)
- 2 tbsp fresh ginger, peeled and chopped
- 4 cloves garlic, minced
- 1/3 cup maple syrup
- 18 oz barbecue sauce
Instructions
- Rinse the beans and place them in the Instant Pot with about 32 oz of broth. Pressure cook on high for 35 minutes and allow a natural release of at least 15 minutes.
- While the beans cook, prepare the remaining ingredients: dice and sauté the onion in olive oil until soft; fry and chop the prosciutto or bacon; mince the garlic and ginger.
- When the beans are done, gently stir them in any remaining broth. Add the sautéed onion, chopped prosciutto or bacon, garlic, ginger, barbecue sauce, and maple syrup. Mix gently.
- Optional: Transfer to an oven-safe skillet and bake at 350°F for up to two hours for a classic baked texture. If drying occurs, add a splash of broth or water.
Notes
If baking, check every 30 minutes and add a little broth if the beans look dry.
Tips for best results:
- Layer the flavors: Sauté onion, garlic, and prosciutto/bacon before pressure cooking to build a savory base.
- Use molasses: A tablespoon or two adds depth and a touch of smoke.
- Natural release: Allow about 15 minutes of natural pressure release so the beans finish tender and flavorful.
Nutrition
Nutrition information is an approximation.