Instant Pot Baked Beans | Easy No Soak
If you want that homemade baked beans taste but don’t have day and night to make them, then you need Instant Pot Easy Baked Beans in your life.
Why You’ll Love This Recipe
This lightened up version of the old classic will become one of your favorite side dishes. It’s rich, tangy, tasty, and super easy to make.
You’ll feel good serving this to your family and friends because it’s made from scratch! You know all the ingredients and you can make it as sweet or tangy as you want.
Do You Have to Soak the Beans First?
No you don’t! That’s the beauty of this Instant Pot easy baked beans recipe. No soaking required. And it’s ready in less than two hours!
Some people say that soaking the beans first will make them easier to digest. I have not known this to be the case, but if you want to soak them first, go right ahead. Just reduce the cooking time by 20 minutes.
What Kind of Beans Should I Use for Instant Pot Baked Beans?
I get the best results using navy beans. They take up all the lovely flavors and are a great size to go with any kind of main dish (like these Instant Pot Baby Back Ribs).
You can also use Great Northern or Pinto Beans. Since these beans are a little larger, they will require additional cooking time. For both of these types of beans, add 15 minutes to the cooking time.
Some like firmer baked beans (like I do) and others like them very soft. This recipe will produce beans that still have a bit of a bite. (Kind of like al dente pasta). If you like very soft beans, add 15 minutes to the cooking time.
Ingredients in Instant Pot Baked Beans
- Avocado Oil – This is a great choice given its high smoke point. It is also better for you than refined oils like vegetable or canola. (see full recipe below)
- Onion – Yellow, white, or red will work.
- Tomato Paste – This gives the Instant Pot baked beans a rich, deep flavor.
- Smoked Paprika – You can also use regular paprika but smoked gives the beans that warm “baked” taste.
- Garlic Powder – Gotta have garlic!
- Cayenne Pepper – Just a hint of kick to balance out the sweetness.
- Maple Syrup – It’s best to use pure maple, but table syrup will work in a pinch.
- Honey – This adds an additional subtle sweetness.
- Vinegar – White wine vinegar or apple cider vinegar work well.
- Salt and Pepper – Can also add more after the cooking process for additional taste.
- Bay Leaves – These give the Instant Pot Baked beans that “all day baking” kind of flavor.
- Optional – Add these depending on the kind of mood you’re in – Worcestershire sauce, BBQ sauce, dijon mustard, or liquid smoke.
Instructions For This Recipe
- Saute the onions, tomato paste, smoked paprika, garlic powder, and cayenne pepper to develop the flavors. (see full recipe detail below)
- Deglaze the pan – This is very important so you don’t get that “burn” notification. Pour about 1/4 cup of the broth into the pan and scrape the bottom very well, until it feels smooth. Then add the rest of the broth and stir well.
- Add the beans, vinegar, salt and pepper, and bay leaves. Stir and pressure cook on high for 60 minutes. NOTE: For very soft beans, pressure cook for 75 minutes.
- Let naturally release for 20 minutes after the cooking cycle is complete. Then release any remaining pressure.
- Stir well and add additional salt as necesssary. Now is the time to add the optional flavor ingredients if using.
- Beans will thicken upon standing.
Watch Me Make It On The Spicy Apron Cooking Show Here:
Additonal Add Ins
This is a lightened up version of classic baked beans, but feel free to throw in a ham hock during the cooking process. That will add a very nice smoky, meaty taste to the dish.
You can also add some cooked, cut up hot dogs after it’s cooked to give it that “pork and beans” taste.
And of course, you can always toss in some cut up bacon when you’re sauteeing the onions! That is delish!
What To Serve With Instant Pot Baked Beans
No matter how you serve it, these Instant Pot Baked Beans will be a real crowd-pleaser!
Tools Used In This Recipe:
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Insant Pot Baked Beans
Equipment
- 1 Pressure Cooker
Ingredients
- 1 tablespoon avocado oil can use olive oil
- 1 onion diced (can you yellow, white, or red)
- 3 tablespoons tomato paste add more for more tomato tasting beans
- 1 tablespoon smoked paprika can use regular
- 1 ½ teaspoons garlic powder
- ¼ teaspoon cayenne pepper
- 4 cups vegetable broth can use chicken broth or water
- 1 pound dried navy beans rinsed and odd beans removed
- ⅓ cup white wine vinegar can use apple cider
- ¼ cup maple syrup
- 2 tablespoons honey
- 2 bay leaves
- 1 teaspoon table salt
- ½ teaspoon black pepper
Optional
- 2 teaspoons dijon mustard can use yellow or brown mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon liquid smoke
- 1 tablespoon BBQ sauce
Instructions
- Turn your pressure cooker onto saute mode to heat up.
- Dice onion while the pressure cooker is heating. Then add oil and onion to heated pot and saute for 3-4 miutes.
- Add tomato paste, smoked paprika, garlic powder, and cayenne pepper. Saute with the onions, stirring continuously, for 1 minute.
- Add about ¼ cup of the broth to deglaze the pan. Deglaze the pan very well by scraping the bottom using a wooden flat edged spatula. Ensure the bottom is scraped very well then add the remaining broth. Stir well.
- Add the beans, vinegar, maple syrup, honey, salt and pepper. Stir well. Turn off saute mode.
- Put the lid on the pressure cooker (set to sealing) and pressure cook on high for 60 minutes. Then let naturally release for 20 minutes before releasing the remaining pressure. (NOTE: for very soft beans, cook for 75 minutes.)
- After the cooking and steam release, remove the lid, remove the bay leaves, and add any of the following optional ingredients for different tastes – dijon mustard, Worcestershire sauce, liquid smoke, or BBQ sauce.) Beans will thicken upon resting. Stir and enjoy.