Instant Pot Baked Beans
These sweet yet savory baked beans are the perfect side dish any time of year, not just at your cookout or BBQ.
Servings: 4 people
Calories: 349kcal
Equipment
Ingredients
For the Beans
- 1 cup dried pinto beans
- 3 cups water or broth
- 1 teaspoon salt
- 1 teaspoon pepper
For the Baked Beans
- 1 teaspoon cooking oil
- 3 slices bacon, chopped
- 1/4 onion, diced
- 1 garlic clove, minced
- 1/4 cup brown sugar
- 2 tablespoons ketchup
- 1/4 cup bbq sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon liquid smoke
- 1 teaspoon dried ground mustard
- 1 teaspoon smoked paprika
Instructions
To Cook the Beans
- Add dry beans, salt, pepper and 3 cups of water or broth to the Instant Pot. Cook on High Pressure for 30 minutes. Allow the cooker to naturally release pressure (about 30 minutes).
- Drain the beans in a colander and rinse under cold water. Clean the pot and return it to the machine.
To Make the Baked Beans:
- Turn the Instant Pot on Saute. Add 1 tsp cooking oil. Add the bacon and the onion and allow them to saute for about 3-4 minutes, stirring occasionally so it doesn’t burn. Add the garlic. Cook for 1 more minute. Turn off the Instant Pot.
- Add the cooked beans to the Instant Pot with the rest of the ingredients. Stir to combine. Put on the lid and make sure the valve points to sealing.
- Cook on high pressure for 10 minutes followed by a 10-minute natural pressure release. After 10 minutes, manually release the rest of the pressure and remove the lid.
- Serve with green onions and/or fried onions on top, if desired.
Nutrition
Calories: 349kcal | Carbohydrates: 56g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 1012mg | Potassium: 844mg | Fiber: 8g | Sugar: 23g | Vitamin A: 325IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 3mg