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white bowl of baked beans
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5 from 9 votes

Instant Pot Baked Beans

These Instant Pot "Baked" Beans are smoky, thick, tangy and sweet!
Prep Time10 mins
Cook Time39 mins
Pressure Release15 mins
Total Time1 hr 4 mins
Course: Side Dish
Cuisine: American
Keyword: baked beans from scratch
Servings: 10 servings
Calories: 346kcal


  • 1 lb. dried navy beans
  • 1/3 lb. bacon sliced into bite sized pieces
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 2/3 cups water
  • 2 tsp dried mustard powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp smoked paprika regular paprika can be substituted
  • 1/2 cup packed light brown sugar
  • 1/4 cup ketchup
  • 1/2 cup molasses
  • 1/2 cup barbecue sauce we like to use a hickory smoke flavored variety
  • 1 Tbsp apple cider vinegar
  • 1 tsp liquid smoke optional but recommended if you have it on hand


  • Add dried beans to a large mixing bowl and cover with 7-8 cups of water. Let sit overnight at room temperature.
  • Drain soaked beans, then set aside.
  • Select “saute”, and cook bacon, until mostly cooked, about 4 minutes or so.  Add onion and cook, stirring occasionally, for about 3 minutes.
  • Add garlic and cook, stirring often, for about 1 minute.
  • Add water and scrape the bottom of the pot, removing any browned bits that remain.
  • Add drained beans, mustard powder, salt, pepper, paprika, brown sugar, ketchup, molasses, bbq sauce, vinegar and liquid smoke (if using).
  • Stir well.  Cancel the “saute” function, secure lid, and make sure the pot is in the sealing position.
  • Select “manual” or “pressure cook” and adjust time to 30 minutes.
  • When time is up, let the pot naturally release any pressure by not touching it, for 15 minutes.  Then release any remaining pressure.
  • Stir, and check for tenderness.  If not tender enough, replace lid and cook another 10-15 minutes or so, with another 15 minutes NPR.
  • If beans are tender, select “saute” and cook, stirring often, for several minutes, or until the beans are cooked down and not too liquid-y.
  • Beans will thicken more as they cool a bit. Serve hot/warm.


  1. Recipe prep/cook time does not include the time needed for the pot to come up to pressure, as this will vary from individual to individual.
  2. If beans aren't thickening up as much as you'd like, whisk about 2 tsp of cornstarch into 1 1/2 Tbsp of cold water until mixture is smooth, then whisk that into the beans.  Cook on "saute" mode until desired consistency is reached.

Making Baked Beans with Canned Beans

  1. Reduce water amount to 3/4 cup.
  2. Replace 1 lb of dried navy beans with 3 (15.5 oz each) cans of Great Northern beans.  Drain and rinse canned beans.
  3. Cook bacon/onion/garlic as directed.
  4. In step 6, add the drained and rinsed beans and other ingredients listed, including the 3/4 cup water.
  5. Secure lid and pressure cook for 8 minutes, then let the pressure release naturally for 10-15 minutes, then release any remaining pressure.
  6. Stir and check for tenderness.  Proceed with recipe in step 10.

Making Baked Beans without Soaking

  1. Add beans and 8 cups of water to Instant Pot and pressure cook on high for 25 minutes, then let the pressure release naturally for 15 minutes.
  2. Drain beans.
  3. Continue with step 3 as directed.
  4. In step 6, add the cooked and drained beans along with everything else directed.
  5. Pressure cook for 20 minutes, then release the pressure naturally for 15 minutes.
  6. Stir and check for tenderness.  Proceed with recipe in step 10.

Cooking Baked Beans in a Slow Cooker

  1. Soak and drain beans as directed.
  2. The water should be increased to 3 cups for this version.
  3. In a small skillet over MED heat, saute bacon, onion and garlic as directed.
  4. Add 1 cup of the water to the skillet and scrape the bottom of the skillet to loosen any browned bits.
  5. To the insert of a slow cooker, add the contents of the skillet, and all the other ingredients, including the remaining 2 cups of water and drained beans.
  6. Cover and cook on LOW for about 8-9 hours, or HIGH for 4-5 hours.
  7. To thicken beans at the end of cooking, remove the lid and increase heat to HIGH.  Simmer beans until desired consistency is reached.


Calories: 346kcal | Carbohydrates: 60g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 433mg | Potassium: 906mg | Fiber: 12g | Sugar: 32g | Vitamin A: 94IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 4mg