Go Back

Instant Pot Baked Beans

This Instant Pot baked beans recipe was passed down through my French Canadian family from my grandmother to my mother and then to me many years ago. It traditionally takes hours to make, as we let the beans slow cook overnight in the oven on low heat. I transformed it into a much quicker Instant Pot recipe with great success! With this method, you don't even have to presoak the beans. These are even better the next day and freeze well, too.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 2 hours 5 minutes
Course lunch/dinner
Cuisine middle eastern
Servings 12 people
Calories 4211.7 kcal

Equipment

  • 1 Instant Pot (or other multi-functional pressure cooker)
  • 1 Small Bowl
  • 1 Whisk
  • 1 Strainer or Colander
  • 1 Spatula or wooden spoon (for sautéing and stirring)

Ingredients
  

Main

  • 8 cups water
  • 1 pound dry navy beans rinsed and picked through
  • 1 tablespoon olive oil
  • 6 ounces salt pork diced
  • 6 ounces bacon cut into small pieces
  • 1 small onion minced
  • 1 ½ cups water divided
  • ⅓ cup molasses
  • ¼ cup ketchup
  • ¼ cup brown sugar
  • 1 tablespoon yellow mustard

Instructions
 

  • Combine water and beans in a multi-functional pressure cooker (such as an Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes; quick-release remaining pressure according to manufacturer's directions. Unlock and remove the lid. Drain and rinse beans with cold water and set aside. Rinse and wipe out the Instant Pot insert and place back into the pressure cooker.
  • Turn on the Instant Pot and select the Sauté function. Heat olive oil until shimmering, 2 to 3 minutes. Add salt pork, bacon, and onion; cook until fat begins to render, 1 to 2 minutes. Pour in 1/2 cup water and scrape any browned bits off the bottom. Turn the Instant Pot off.
  • Whisk together molasses, ketchup, brown sugar, mustard, and remaining 1 cup water in a small bowl. Return cooked beans to the pot along with ketchup mixture. Gently stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes; quick-release remaining pressure according to manufacturer's directions. Unlock and remove the lid. Beans will thicken as they cool. Serve immediately or freeze portions for later.

Notes

For enhanced depth, consider adding a bay leaf during the second pressure cooking phase. Ensure thorough deglazing after sautéing the salt pork, bacon, and onion to prevent a 'burn' notice on your Instant Pot. The natural pressure release is crucial for developing the creamy texture of the beans without them bursting. Remember that the beans will thicken considerably as they cool, so don't be alarmed if they seem a bit thin immediately after cooking. If you desire a smokier flavor, a pinch of smoked paprika can be incorporated with the molasses mixture.