Description
These delicious Instant Pot Baked Beans require no pre-soaking and deliver the perfect balance of sweet, savory, and smoky flavors. Made with navy beans, bacon, and a rich homemade sauce, this dish saves time without sacrificing that slow-cooked taste. Perfect for barbecues, potlucks, or as a hearty side dish for any family meal.
Ingredients
Units
Scale
- 1 lb dried Navy Beans
- 6 cups Water
- 1 Onion, diced
- 10 slices Bacon, diced
- 3/4 cup BBQ Sauce
- 1/2 cup Brown Sugar
- 2 tbsp Yellow Mustard
- 2 tbsp Worcestershire Sauce
- 1 1/2 tsp Salt, divided
- 1/2 tsp Garlic Powder
- 1/2 tsp Chili Powder
- 1 tsp Vinegar
- 3/4 cup Ketchup
Instructions
- Sort and Rinse Beans – Carefully sort through the dried navy beans to remove any small stones or debris. Rinse the beans thoroughly under cold water until the water runs clear, then drain them well. This ensures your beans will be clean and free from any unwanted particles.
- Pressure Cook the Beans – Place the beans, 6 cups of water, and 1 teaspoon of salt in the Instant Pot. Secure the lid and set the valve to the sealing position. Cook on the Bean setting for 60 minutes, which will cook the beans to the perfect tenderness without having to soak them overnight.
- Natural Pressure Release – After cooking, allow the Instant Pot to naturally release pressure. This will take approximately 20-25 minutes and helps the beans maintain their shape and texture. Once the pressure is fully released, drain the beans and set them aside.
- Prepare the Sauce – In a medium bowl, combine the BBQ sauce, brown sugar, yellow mustard, Worcestershire sauce, remaining 1/2 teaspoon of salt, garlic powder, chili powder, vinegar, and ketchup. Whisk all ingredients together until completely blended and set aside. This sauce mixture will give your beans that classic sweet and tangy flavor.
- Cook the Bacon and Onion – Set the Instant Pot to Saute mode on medium heat. Add the diced bacon and cook until it begins to render its fat. Then add the diced onion and continue cooking until the onion becomes transparent and the bacon is fully cooked, approximately 5-7 minutes. Drain excess grease if desired for a less fatty dish.
- Combine and Slow Cook – Add the drained beans and the prepared sauce to the Instant Pot with the bacon and onions. Stir thoroughly to combine all ingredients, making sure the beans are well coated with the sauce. Switch the Instant Pot to the slow cooker setting and cook for 30 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
Notes
- For a vegetarian version, omit the bacon and add 1/2 teaspoon of liquid smoke for that smoky flavor.
- These beans can be stored in an airtight container in the refrigerator for up to 5 days.
- Freeze portions in freezer-safe containers for up to 3 months for easy meal prep.
- For spicier beans, add a diced jalapeño along with the onions or increase the chili powder.
- If you prefer a thicker sauce, after slow cooking, set the Instant Pot to Saute for an additional 5-10 minutes with the lid off to reduce the liquid.
Nutrition
- Serving Size: 1 cup
- Calories: 405
- Sugar: 25g
- Sodium: 930mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 20mg
