Instant Pot Baked Beans

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This Instant Pot baked beans recipe was passed down through my French Canadian family from my grandmother to my mother and then to me many years ago. It traditionally takes hours to make, as we let the beans slow cook overnight in the oven on low heat. I transformed it into a much quicker Instant Pot recipe with great success! With this method, you don't even have to presoak the beans. These are even better the next day and freeze well, too.

close up view of Instant Pot Baked Beans in a white bowl with a metal spoon, with a blue kitchen towel in the background
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Prep Time:
15 mins
Cook Time:
1 hrs 10 mins
Additional Time:
40 mins
Total Time:
2 hrs 5 mins
Servings:
12

Ingredients

  • 8 cups water

  • 1 pound dry navy beans, rinsed and picked through

  • 1 tablespoon olive oil

  • 6 ounces salt pork, diced

  • 6 ounces bacon, cut into small pieces

  • 1 small onion, minced

  • 1 ½ cups water, divided

  • cup molasses

  • ¼ cup ketchup

  • ¼ cup brown sugar

  • 1 tablespoon yellow mustard

Directions

  1. Combine water and beans in a multi-functional pressure cooker (such as an Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

  2. Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes; quick-release remaining pressure according to manufacturer's directions. Unlock and remove the lid. Drain and rinse beans with cold water and set aside. Rinse and wipe out the Instant Pot insert and place back into the pressure cooker.

  3. Turn on the Instant Pot and select the Sauté function. Heat olive oil until shimmering, 2 to 3 minutes. Add salt pork, bacon, and onion; cook until fat begins to render, 1 to 2 minutes. Pour in 1/2 cup water and scrape any browned bits off the bottom. Turn the Instant Pot off.

  4. Whisk together molasses, ketchup, brown sugar, mustard, and remaining 1 cup water in a small bowl. Return cooked beans to the pot along with ketchup mixture. Gently stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.

  5. Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes; quick-release remaining pressure according to manufacturer's directions. Unlock and remove the lid. Beans will thicken as they cool. Serve immediately or freeze portions for later.

Tips

The salt content of salt pork varies, so you may need to adjust the salt before serving.

Older beans can take longer to cook, so you may need to increase cook time by 5 to 10 minutes if the beans are still firm.

Nutrition Facts (per serving)

321 Calories
15g Fat
36g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 321
% Daily Value *
Total Fat 15g 19%
Saturated Fat 5g 25%
Cholesterol 17mg 6%
Sodium 392mg 17%
Total Carbohydrate 36g 13%
Dietary Fiber 9g 34%
Total Sugars 12g
Protein 11g
Vitamin C 2mg 12%
Calcium 88mg 7%
Iron 3mg 15%
Potassium 655mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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