Instant Pot Baked Beans

Love baked beans? Want a great tasting baked beans recipe that is easy to make. Use this recipe for Instant Pot Baked Beans to create a tasty side dish for dinner.

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These baked beans are so easy to make, and turn out really delicious in the Instant Pot.  You just put everything in the Instant Pot, and it does the rest.  It’s so quick you can have this ready in no time.  Even a last-minute barbecue or picnic can still have delicious baked beans without heating up the oven, and you can prepare other foods while this is cooking.  You’re gonna love this recipe.

What to Serve with Baked Beans

Baked beans make a great addition to any dinner, whether it is for a picnic or for a simple weeknight dinner. If you are wondering what to make with your Instant Pot baked beans, you can try:

• Crockpot Shredded Barbecue Chicken
• Grilled Honey Chicken Breast
• Homemade Manwich
• Pulled Pork Sliders
• Slow Cooker Chicken and Stuffing

Variations to Instant Pot Baked Beans

Baked Beans are a classic. It is a comfort food. While this is a classic recipe, you might have ideas on what you like best in your beans.

• Vegetarian – If you like vegetarian beans, you can omit the bacon. The bacon gives great flavor but it isn’t for everyone.
• Sweetness: If the beans are too sweet, you can cut back on the sweetness by removing some of the brown sugar or molasses.

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Ingredients for Baked Beans

• Van Camps pork n beans
• Bacon
• Sweet onion
• Garlic
• Garlic salt
• Seasoned salt
• Seasoned pepper
• Honey mustard
• Ketchup
• Soy Sauce
• Brown sugar
• Molasses

How to Make Instant Pot Baked Beans

Cook the bacon, and crumble as soon as it’s cooled a bit.  Chop the onion in small pieces.  In the liner of the Instant Pot, add the 3 cans of Pork – n – beans, and add the crumbled bacon, onion, garlic, garlic salt, seasoned salt, seasoned pepper, honey mustard, ketchup, soy sauce, brown sugar, and molasses.  Stir all ingredients together until well blended, and add 1 cup of water, and stir again.

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Place the lid on the Instant Pot until it beeps and locks.  Make sure the pressure valve is set to ‘SEALING’, and press the manual button and set the time to 12 minutes.  Allow the Instant Pot to build and release pressure. Once the pressure has been released, check to make sure the pressure button is down, and gently with a pot holder, turn the pressure valve to venting to make sure all pressure has been released. 

Remove lid from Instant Pot, and if there is excess water in the lid, discard water.  Stir the beans, and if they are too thin, turn the Instant Pot to the SAUTE setting and let the beans cook with the lid off the Instant Pot just until they thicken a bit, about 15 minutes. 

Stir the beans almost constantly so they do not stick in the bottom.  If beans are thickened when lid is removed, just stir and leave Instant Pot on KEEP WARM until time to serve.  Enjoy!

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INSTANT POT BAKED BEANS

These baked beans are so easy to make, and turn out really delicious in the Instant Pot. You just put everything in the Instant Pot, and it does the rest. It’s so quick you can have this ready in no time. Even a last-minute barbecue or picnic can still have delicious baked beans without heating up the oven, and you can prepare other foods while this is cooking. You’re gonna love this recipe.

Course Side Dish

Cuisine American

Keyword instant pot baked beans

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 6

Ingredients

• ▢ 3 large cans of Van Camps pork n beans 28 ounces
• ▢ 8 pieces cooked bacon crumbled
• ▢ 1 small sweet onion chopped
• ▢ 1 teaspoon garlic minced
• ▢ 1 teaspoon garlic salt
• ▢ 1 teaspoon seasoned salt
• ▢ 1 teaspoon seasoned pepper
• ▢ 2 Tablespoons honey mustard
• ▢ 1 cup Ketchup
• ▢ 2 Tablespoons Soy Sauce
• ▢ ½ cup brown sugar
• ▢ 2 Tablespoons molasses

Instructions

• Cook the bacon, and crumble as soon as it’s cooled a bit. Chop the onion in small pieces. In the liner of the Instant Pot, add the 3 cans of Pork – n – beans, and add the crumbled bacon, onion, garlic, garlic salt, seasoned salt, seasoned pepper, honey mustard, ketchup, soy sauce, brown sugar, and molasses.
• Stir all ingredients together until well blended, and add 1 cup of water, and stir again. Place the lid on the Instant Pot until it beeps and locks. Make sure the pressure valve is set to ‘SEALING’, and press the manual button and set the time to 12 minutes. Allow the Instant Pot to build and release pressure.
• Once the pressure has been released, check to make sure the pressure button is down, and gently with a pot holder, turn the pressure valve to venting to make sure all pressure has been released.
• Remove lid from Instant Pot, and if there is excess water in the lid, discard water. Stir the beans, and if they are too thin, turn the Instant Pot to the SAUTE setting and let the beans cook with the lid off the Instant Pot just until they thicken a bit, about 15 minutes. Stir the beans almost constantly so they do not stick in the bottom. If beans are thickened when lid is removed, just stir and leave Instant Pot on KEEP WARM until time to serve. Enjoy!

Notes

NOTE: We used Van Camp’s pork n beans in tomato sauce, because they save you the time of having to soak beans for several hours before cooking them. We have made baked beans with the canned beans, and with beans that had to be washed and soaked. We actually preferred the Van Camp’s beans for flavor, and convenience.

Nutrition

Calories: 337kcal | Carbohydrates: 71g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 2176mg | Potassium: 813mg | Fiber: 9g | Sugar: 35g | Vitamin A: 205IU | Vitamin C: 7.6mg | Calcium: 129mg | Iron: 3.6mg