Baked Beans (in the Instant Pot)

Baked Beans (in the Instant Pot)

My picky husband LOVES baked beans. We have a CostCo supply of Bush’s Baked Beans in our pantry because of his baked bean obsession. So obviously I’m on a mission to replace the canned baked beans for something homemade. If only that darn dog would really divulge Bush’s secret baked bean recipe!

I love beans and have made decent beans using the traditional stove top method. But after making beans in the Instant Pot I won’t ever make them another way. I really don’t know how I lived without this essential kitchen tool. I’m considering a second one because I can’t count the number of times I’ve wanted to make two dishes at the same time. Does anyone have two Instant Pots? Do you really find yourself using both at the same time?

Sweet Baked Beans (in the Instant Pot)

The texture of the beans came out perfectly. If you like your baked beans sweet then this is a great recipe for you. It was a tad too sweet for my picky husband but I really enjoyed them. They would pair up nicely with some barbecue this summer. I’m still on the hunt for the “perfect” baked bean recipe for my picky husband but I have a feeling I’m pretty darn close.


  • 1 pound dried northern beans
  • 8 strips of bacon, uncooked, chopped
  • 1 small onion, diced
  • 2 ½ cups chicken stock
  • ½ cup molasses
  • ½ cup ketchup
  • ¼ cup packed brown sugar
  • 2 teaspoons dry mustard
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper


  1. Soak beans in a large container overnight (or at least 6-8 hours) in just enough water to totally cover them.
  2. Drain and rinse beans (discard soak water).
  3. Turn your Instant Pot on to the “Sauté” mode.
  4. Add chopped bacon sauté until the bacon is crisp.
  5. Remove bacon to a plate lined with a paper towel; set aside. Note: I remove the excess fatty pieces from the bacon and leave only the meat (my picky husband would pick off the fatty pieces while eating so as a good wife I do it for him).
  6. Using the fat from the bacon, sauté the onions until translucent.
  7. Slowly add the chicken broth to the Instant Pot.
  8. Using a wooden spoon, scrap bottom of Instant Pot to remove the brown bits from the bottom of the pan and to release more bacon goodness.
  9. Add molasses, ketchup, brown sugar, dry mustard, Worcestershire sauce, salt and pepper to the onions in the pot and stir to combine.
  10. Stir in the soaked beans.
  11. On your Instant Pot, select the “Manual” mode and press the ‘+’ button until it reads 45 minutes. Set the top knob to “Sealing” and not “Venting”.
  12. The Instant Pot will beep at you when it finishes cooking the beans and sets itself to “Keep Warm” mode.
  13. Turn off the pressure cooker and let rest for 10 minutes.
  14. Use the quick pressure release to release any residual pressure.
  15. Check the tenderness of the beans. If necessary, cook for an additional 3-5 minutes.
  16. Stir in reserved bacon.

Adapted from Pressure Cooking Today

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42 thoughts on “Baked Beans (in the Instant Pot)

  1. Kim says:

    Some people even have 3 instant pots. I just got my second one and yes, I have used them at the same time. This recipe is similar to the one I use except way more sweet things. The last batch, I eliminated the sugar, only used 1/4 c molasses, no ketchup but 2 T bbq sauce, pint jar os roasted tomato sauce and 2T chili powder. Getting close to bean nirvana

    • Tanya says:

      WOW!! I may be able to convince my husband that we need at least one more. 🙂 I’ll try your suggestions the next time I make baked beans because it sounds yummy!! Thank you for sharing! 🙂

    • Tanya says:

      You are going to LOVE this bean recipe if you like your baked beans sweet. I still can’t believe how perfect the texture of the beans were after being cooked in the Instant Pot! It’s been my best kitchen investment EVER. I’m so excited to see what creative dishes you make in yours.

    • Tanya says:

      Hi Bobbi! I’m sorry your beans were runny. How many cups of stock did you use? I made the beans again for Memorial Day and didn’t have any issues with them being runny. If you run into this issue again, you can set the Instant Pot to saute after the beans are cooked to reduce the liquid until you get the consistency you desire. The next time you can reduce the stock to 2 cups. For me, I found that at 2 cups the bean mixture was a little too thick. Thanks for trying out the recipe!

      • Bobbi says:

        I followed the recipe exactly. That’s a great tip. I never used the instant pot before so I didn’t know what to do? Thanks for your suggestion. The flavor was great so I’ll definitely make them again!

      • Beth says:

        Mine were swimming in liquid. I’m at elevation. Not sure if that matters. I’ll be sautéing now to see if I can reduce enough in pot.

    • kerrihicksKerri says:

      I used navy beans instead of northern beans (which I had already pressure cooked from dry in water for 30 minutes). There was have again more liquid than necessary. I love the flavor though! Next time, I’ll make it with 1 cup of stock instead of 2.5 cups.

  2. Melissa Prins says:

    Do you have to pre-soak the beans for this recipe? I have other bean recipes (refried, red beans and rice) and I don’t pre-soak with my instant pot. Is there a way around this? 🙂

    • Tanya says:

      Hi Melissa! I pre-soak my beans to prevent splitting, but if you’ve had luck cooking beans in your Instant Pot without soaking then it should totally work for this recipe. Another way to prevent splitting is to let your pressure cook release the pressure naturally. Hope you have a great week! Tanya

    • Sara Hall says:

      I tried the 2 minute instant pot quick soak method and then cooked my (cannelini beans) for 45 minutes + 10 more minutes and got pretty uneven results. All beans are edible but some are on the tough side. Next time I’ll presoak.

    • Tanya says:

      Hi Cheryl! I originally cooked the great northern beans for 30 minutes and I found that most of the beans were not cooked all the way through so I adjusted. For me 45 minutes resulted in the perfect bean texture. When I make pinto beans in the pressure cooker I cook them for 30 minutes so the cooking time really depends on the type of bean and the age of the bean too. I’m not sure how you’ll be able to tell at first glance but older beans will take longer to cook.

  3. Sara Hall says:

    For those who felt this recipe was a tad sweet I had good results with the following: .25 cup each of tomato paste and molasses. 1.5 T of dried mustard. 1 T Worcestershire sauce. 2 tsp salt. Plus water, beans, onion, bacon as in the original recipe.

  4. Linda says:

    I made this following the recipe exactly and these beans were delicious! I’d given up making beans because they never turned out for me in a slow cooker or baked in the oven. Hooray for the Instant Pot!

  5. Susan says:

    I thought I was following the recipe perfectly to the letter, then realized I used navy beans instead of northern beans. Did I make a big mistake? We shall see in about an hour, I suppose!

    • Tanya says:

      I think you should be good … they probably needed a little less time since they are smaller than the northern beans. Please tell me how they turned out. Tanya 🙂

      • Susan says:

        I was surprised. They were not as tender as I had hoped, so I did another 5 min, same results, so I did another 8 min and called it done. They were delicious. They were definitely cooked, but not super soft. I don’t mind them not squishy, but my mom is used to from-the-can soft, so she didn’t care for them. The rest of us loved it. I will do this again, but I might try an hour in the pot.

        • Tanya says:

          Hi Susan! I’m sorry they didn’t initially work for you. It’s my understanding that the older the beans the longer they take to cook. Unfortunately, you just never know how long that bag of beans have been sitting on your grocer’s shelf. Thanks for letting me know what worked out for you and your family! Have a wonderful weekend! Tanya

  6. Laura says:

    I made these and they tasted delicious. I also had quite a bit of liquid when they were done so I had to reduce the liquid. I purchased a large bag of beans and had to estimate how much a pound was as the bag was in grams. I estimated 1lb was approximately 2 cups of beans. Please correct me if I’m wrong, as that could be why I had so much liquid left after cooking.

    • Tanya says:

      Hi Laura! That’s the correct amount of beans. I also have quite a bit of liquid remaining but notice that the liquid thickens up the next day (after being refrigerated). We always have leftovers and the excess liquid thickens up. If you plan to eat all of the beans that day, you can reduce the amount of liquid by 1/2 cup and see how that works. I’m happy you liked the beans! 🙂 Tanya

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