Bring the barbecue to you with this easy recipe for Instant-Pot Baked Beans!
Baked beans have always been a mystery to me. No matter how much Gordon Ramsay I watch or how many English breakfasts I scroll through on Instagram, I’ve never really understood why they’re called baked beans. I mean, I usually just buy them in a can, and I’ve certainly never baked them. But apparently, some recipes call for baking them in the oven for hours. Thankfully, this recipe simplifies the homemade version with a one-pot, foolproof method using the trusty Instant Pot.
While these are not technically baked either, I find the Instant Pot to be the perfect appliance to make baked beans. The high pressure ensures that your beans get cooked all the way through and absorb all of the amazing flavors from the sauce—like bacon, brown sugar, and liquid smoke. Not to mention, it cuts the cooking time down significantly.
The end result is a tender, flavorful pot of baked beans that can be enjoyed on their own or, as is tradition in British cuisine, on top of a piece of toast. They’re often served at potluck dinners, summer picnics, and big parties. I personally love to bring them as a side dish to barbecues, as they’re practically a mandatory menu item. And for good reason—they’re hearty, delicious, and leagues better than the canned version!
How are baked beans traditionally made?
Traditionally, baked beans are made by soaking raw navy beans overnight, simmering them on the stovetop until they’re tender, and then slow baking them in the oven with a sauce for several hours. The sauce is usually sweetened with ingredients like molasses, maple syrup, or sugar, and some recipes (including this one) include bacon or pork fat to add more flavor. From start to finish, the process of making baked beans from scratch can take upwards of 10 to 16 hours. Thankfully, this recipe utilizes the Instant Pot to cut the cooking time to just over an hour and a half, without compromising any of the flavor!
How do I store leftovers?
Lucky for you, these Instant-Pot baked beans are even better the next day, and they freeze well, too! It’s important to ensure the beans have completely cooled before transferring them to an airtight container. They can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months. To reheat, simply thaw them in the refrigerator overnight, and then warm up either in the microwave, on the stovetop, or in the Instant Pot on Sauté mode. You might need to add a bit of water to adjust the consistency.
Serving suggestions
As we’ve mentioned, baked beans scream barbecue, so what better way to serve them than by pairing them with classic barbecue fare? I think they’re best enjoyed with a Southern-style spread of Pimento Mac And Cheese, Slow-Cooker Ribs, Cornbread Casserole, Instant-Pot Potato Salad, and Instant-Pot Corn On The Cob. They’d also pair well with some hearty Brisket Sandwiches and a refreshing Southern Coleslaw for an amazing meal.
Ingredients
- 1 pound dried navy beans
- 8 cups water for cooking the beans
- 3/4 teaspoon salt
- 6 slices bacon chopped
- 1 medium yellow onion finely chopped
- 1 small red bell pepper cored, seeded, and finely chopped
- 2/3 cup barbecue sauce
- 1/2 cup ketchup
- 1 1/2 tablespoons spicy brown mustard
- 3 tablespoons cider vinegar
- 1 teaspoon liquid smoke
- 1/3 cup light brown sugar
- 1 cup water for the sauce
Instructions
- Rinse and pick through the navy beans. Place the beans, 8 cups of water, and salt into the Instant Pot. Secure the lid, and set the pressure to high for 23 minutes. Allow the pressure to naturally release for 15 minutes before opening the lid. Drain the beans, and set aside.
- Switch the Instant Pot to the Sauté setting. Add the chopped bacon and cook until it starts to brown. Then add the chopped onion and red bell pepper. Sauté for about 3 to 4 minutes until they become soft.
- Turn off the Sauté function. Stir in the barbecue sauce, ketchup, spicy brown mustard, apple cider vinegar, liquid smoke, light brown sugar, and 1 cup water. Add the cooked beans back into the pot, and stir gently.
- Secure the lid and set it to high pressure for an additional 15 minutes. Allow a natural release for 10 minutes; then perform a quick release for any remaining pressure. Stir well before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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