Instant Pot Baked Beans

Serve up this Instant Pot Baked Beans for a delicious side dish. A sweet and savory pressure cooker baked beans recipe. A homemade baked bean recipe that makes a wonderful side dish.

Course Side Dishes

Cuisine American

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Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings

Calories 254kcal

Author Kelsey

Equipment

Ingredients

1 package of bacon diced (12 ounces)
3 tablespoons minced garlic
1 pound Dried navy beans rinsed
1/2 onion diced
1 bell pepper diced
1 teaspoon paprika
1/2 cup honey
1 can tomato sauce 8 ounces
2 tablespoons Worcetershire Sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
4 cups water divided

Instructions

Start by dicing up the bacon, and then place the bacon in the Instant Pot and saute until the bacon is cooked. Remove and place on a paper towel lined plate.
Remove all but 2 tablespoons of oil. Then add in the dried beans that have been rinsed, onion, garlic, pepper, spices, vinegar, Worcestershire sauce, and 3 1/2 cups of water.
Pressure cook on high manual pressure for 50 minutes. Then once the time is up, natural release for 10 minutes before you push off the remaining pressure.
Once you open the Instant Pot, then add in the honey, brown sugar, bacon, and tomato sauce. Turn the saute mode on.
Bring the mixture to a boil, and then take remaining water and cornstarch and mix in a bowl. Then pour into the beans to thicken.
Let the baked beans sit for a few minutes to thicken, and then serve.

Notes

You can use pinto beans as well.

Make sure to rinse your dried beans and remove any stones or beans that are not formed properly.

You can control the sweetness by using less honey and brown sugar in the recipe.

Store the leftover baked beans for up to 3-4 days in the refrigerator.

The baked beans can be frozen, if you store in a proper container for up to 3 months.

Nutrition