Instant Pot (No Soak) Baked Beans Recipe

This homemade Instant Pot Baked Beans recipe transforms dry beans into a rich, savory side dish without any overnight soaking. The pressure cooker works its magic to create tender beans infused with smoky bacon, sweet BBQ sauce, and a perfect blend of spices. Ready in a fraction of the time of traditional methods, these beans deliver all the flavor of slow-cooked baked beans with considerably less effort!

Ingredients You’ll Need

• Navy Beans: These small white beans are traditional for baked beans, offering the perfect size and texture that holds up well during cooking.
• Bacon: Adds smoky depth and richness; choose a thick-cut variety for more pronounced bacon flavor.
• Onion: Creates a savory foundation and natural sweetness when sautéed with the bacon.
• BBQ Sauce: Contributes complex flavor with minimal effort; select your favorite style for personalized results.
• Brown Sugar: Provides that classic sweet molasses note that defines great baked beans.
• Yellow Mustard: Adds tanginess that balances the sweetness perfectly.
• Worcestershire Sauce: Delivers umami depth that makes these beans taste like they’ve been cooking all day.
• Ketchup: Creates body in the sauce while adding tomato sweetness and acidity.
• Vinegar: Just a touch brightens all the flavors and cuts through the richness.
• Spices: Garlic powder, chili powder, and salt build layers of flavor without overwhelming the dish.

Variations

Vegetarian Baked Beans

Skip the bacon and add 1-2 tablespoons of liquid smoke for that smoky flavor. Use vegetable broth instead of water when cooking the beans for additional depth.

Spicy Baked Beans

Add 1-2 diced jalapeños with the onions and incorporate ¼ teaspoon of cayenne pepper to the sauce mixture. A splash of hot sauce before serving kicks things up even further.

Maple Bourbon Beans

Replace half the brown sugar with real maple syrup and add 2 tablespoons of bourbon to the sauce mixture for sophisticated flavor.

Meat Lover’s Version

Double the bacon and add ½ pound of browned ground beef or diced ham for heartier, protein-packed beans that can serve as a main dish.

How to Make Instant Pot (No Soak) Baked Beans

Step 1: Prepare the Beans

Sort through the Navy beans to remove any small stones or debris. Rinse the beans thoroughly under cold water until the water runs clear. Place the beans, 6 cups of water, and 1 teaspoon of salt in the Instant Pot.

Step 2: Pressure Cook the Beans

Secure the lid on your Instant Pot and set to the Bean setting for 60 minutes. Once the cooking cycle completes, allow the pressure to release naturally (about 15-20 minutes). After the pressure releases, drain the beans and set them aside.

Step 3: Prepare the Sauce

While the beans are cooking, combine BBQ sauce, brown sugar, yellow mustard, Worcestershire sauce, remaining salt, garlic powder, chili powder, vinegar, and ketchup in a medium bowl. Whisk until thoroughly blended and set aside, allowing the flavors to meld.

Step 4: Cook the Bacon and Onions

Set your Instant Pot to Sauté (medium heat) and add the diced bacon. Cook until the fat has rendered and the bacon begins to crisp, about 5-7 minutes. Add the diced onion to the pot and continue cooking until the onion becomes transparent and tender, about 3-5 minutes more.

Step 5: Combine and Slow Cook

Add the drained beans back to the Instant Pot with the bacon and onions. Pour the prepared sauce over the beans and stir gently to combine, ensuring all beans are coated. Switch the Instant Pot to the slow cooker setting and cook for 30 minutes to allow the flavors to marry.

Step 6: Final Touches

After slow cooking, give the beans a final stir. Taste and adjust seasonings if needed—a little extra salt, vinegar, or brown sugar can fine-tune the flavor to your preference.

How to Serve

These versatile baked beans pair beautifully with a variety of main dishes and complement numerous meal styles:

Barbecue Classics

Serve alongside smoked brisket, pulled pork, or ribs for a quintessential barbecue feast. The sweet-savory flavor of the beans cuts through rich, smoky meats perfectly. Add classic sides like coleslaw, cornbread, and macaroni salad for a complete spread that’ll impress at any backyard gathering.

Weeknight Staples

Transform ordinary weeknight meals by serving these beans with grilled sausages, hot dogs, or burgers. The beans elevate simple proteins into satisfying dinners that come together quickly. Even a rotisserie chicken becomes special when paired with these flavorful beans and a simple green salad.

Brunch Options

For a hearty breakfast or brunch, serve these beans alongside scrambled eggs and toast for a protein-packed start to your day. They’re particularly wonderful with cornbread waffles topped with a fried egg for an impressive weekend brunch that combines sweet and savory elements.

Potluck Perfection

Transport these beans in the Instant Pot (on the keep warm setting) to potlucks or gatherings. They maintain their temperature beautifully and can be served directly from the pot. Place small bowls of toppings nearby—crispy bacon bits, chopped green onions, or pickled jalapeños—so guests can customize their servings.

Make Ahead and Storage

Storing Leftovers

Store cooled beans in airtight containers in the refrigerator for up to 5 days. The flavor actually improves after a day or two as the beans continue to absorb the sauce. Consider dividing into meal-sized portions for convenient future meals. If the beans thicken too much during storage, simply add a splash of water or broth when reheating.

Freezing

These beans freeze exceptionally well for up to 3 months. Allow them to cool completely before transferring to freezer-safe containers or heavy-duty freezer bags. Leave about an inch of headspace to allow for expansion during freezing. For added convenience, freeze in individual portions for quick lunches or side dishes. Label each container with the date and contents to avoid mystery freezer items.

Reheating

The microwave offers quick results for small portions—cover loosely and heat on medium power for 2-3 minutes, stirring halfway through. For the best flavor development when reheating larger quantities, warm the beans slowly in a saucepan over medium-low heat, stirring occasionally to prevent sticking. Add a tablespoon or two of water if needed to reach desired consistency. The Instant Pot’s “Keep Warm” setting works beautifully for buffet-style serving, maintaining perfect temperature without overcooking. For a hands-off approach that’s perfect for busy days, reheat in a covered casserole dish in a 325°F oven for about 20 minutes until heated through.

FAQs

Why didn’t my beans get soft enough during the initial pressure cooking?
Bean softness can vary based on their age and storage conditions. Older beans take longer to soften. If your beans are still firm after the initial cooking, you can pressure cook them for an additional 10-15 minutes before moving to the sauce stage. Hard water can also affect bean cooking—adding ¼ teaspoon of baking soda to the cooking water helps beans soften more readily.

Can I double this recipe in my Instant Pot?
Yes, this recipe can be doubled if you have an 8-quart Instant Pot. You’ll need to ensure you don’t exceed the maximum fill line (usually ⅔ full for beans). The pressure cooking time remains the same, but the time to reach pressure and natural release will be longer. For the slow cooking stage, you might need to add 10-15 minutes for the doubled quantity.

My beans seem too soupy—how can I thicken the sauce?
If your beans are fully cooked but the sauce seems thin, switch your Instant Pot to Sauté mode after the slow cook stage and simmer uncovered for 5-10 minutes, stirring occasionally. The sauce will reduce and thicken. Alternatively, you can mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir this slurry into the beans while they’re hot for instant thickening.

Can I use canned beans instead of dried to save time?
Absolutely! Skip the initial pressure cooking step and use 3 cans (about 15 oz each) of drained and rinsed navy beans. Add them directly after cooking the bacon and onions, then proceed with adding the sauce mixture. Reduce the slow cook time to 15-20 minutes, as you’re simply marrying flavors rather than cooking the beans.

These Instant Pot (No Soak) Baked Beans transform a traditionally long-cooking dish into an achievable weeknight side. They deliver all the sweet, smoky, and savory flavor you love without the fuss of soaking or hours of cooking. The balance of bacon, BBQ sauce, and spices creates beans that taste like they’ve been slow-cooking all day. Whether serving them at your next backyard barbecue or alongside a simple weeknight meal, these beans will quickly become a family favorite. Give this recipe a try—it might just become your new go-to method for homemade baked beans!

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