Are you a big fan of baked beans? Well, you’ll love these easy Instant Pot baked beans! These beans are rich and sweet with a subtle smokey bacon flavor. Plus, they’re ready in just 30 minutes!
In our family, baked beans were always served at every summer gathering and family holiday.
We LOVE baked beans in our family!
If you have been following me for a while you’ll know that my Easy Bacon Baked Beans are already popular so I decided it was high time to give you an Instant Pot version!
This recipe is so easy to throw together and is flavored with both bacon and bbq sauce. Oh, and just a hint of brown sugar for added sweetness.
The best part about these easy baked beans is that they cook up in just about 30 minutes!
In the words of Ina, “how easy is that?”
Ingredients for Instant Pot baked beans
- Bacon – I love the smokey meaty flavor bacon adds to the beans but if you would prefer these to be vegetarian, feel free to leave it out.
- Onion and garlic – Onion and garlic are classic additions to baked beans and add a subtle earthy flavor
- Beef Stock – Helps thin the sauce and cook the beans. You can also use water, chicken stock, or vegetable stock.
- BBQ sauce – BBQ sauce is a great shortcut that adds a ton of flavor. Feel free to use your favorite homemade or store-bought tomato-based BBQ sauce.
- Light brown sugar – Adds sweetness to the beans. Light or dark brown sugar will work.
- Apple cider vinegar – Adds a bit of acidity to help balance out the richness and sweetness.
- Spices – Helps enhance the flavor of the BBQ sauce in the beans. Mustard adds a bit of tangy bite while smoked paprika adds a sweet smoky flavor.
- Canned kidney beans – An easy and fast shortcut to make this recipe quick and easy!
What is an Instant Pot?
There are a lot of horror stories about using old-fashioned stovetop pressure cookers but these are much safer and WAY easier to use.
They use high-pressurized steam to help cook meat and vegetables at a much quicker rate than traditional stovetop or slow cooker options.
Instant Pots are VERY easy to use and very safe. Don’t worry if you’re new to the electric pressure cooker world. You will absolutely LOVE it!
What is the difference between an Instant Pot and an electric pressure cooker?
Instant Pot is a brand name electric pressure cooker. Since most people recognize the name “Instant Pot” and think of an electric pressure cooker it’s often easier to just title a recipe with IP in the name.
I have also used the crockpot version electric pressure cooker with equally delicious results.
This is the same as most people calling a plastic bandage a Band-aid or a tissue a Kleenex. Over time the brand names become synonymous with a type of product.
What is the difference between natural release and quick release?
When a recipe calls to let your Instant Pot “natural release” it means your pressure cooker will naturally (and very slowly) release the pressure.
Many recipes call to let the pressure cooker naturally release for a period of time because this helps the recipe cook just a little longer.
Since the pressure cooker will be slowly losing pressure you do not have to do anything it will eventually lose all its pressure and the lid will unlock.
When a recipe calls for quick release this means you will manually be letting the pressure out of the Instant Pot.
You will have to turn the vent to the “venting” position and a bunch of hot steam will come out of the vent. It is very important that you do not put your hand in the steam as it is VERY HOT.
This will then immediately unlock the lid and the food can be served.
Using canned beans
The part that makes this dish “easy” is by using canned beans!
For this recipe, I went a little different from tradition and used kidney beans.
If you’re not a fan of kidney beans you can use white or navy beans in place of kidney beans.
Or, if you’re really looking to jazz things up try using a variety of beans like black beans, chickpeas, or even pinto beans!
Making this meat-free
This recipe includes both bacon and beef stock but can very easily be made meat-free.
You’ll want to leave out the bacon, to replace the bacon grease use olive oil, and use water or vegetable stock in place of beef stock.
If you’re craving a smokey taste you can add a dash of liquid smoke.
Storage and leftovers
This recipe makes 8 servings so you might be left with some leftovers!
In this case, you’ll want to store them in an airtight container and store them in the refrigerator for up to 5 days.
More delicious summer side dish recipes
- Looking for another baked bean recipe? Try my Easy Bacon Baked Beans.
- Love a delicious summer salad? Try my Grilled Sourdough Panzanella Salad.
- Craving a southern classic? Try my Classic Macaroni Salad.
- Want an easy go-to potato salad? Try my Honey Mustard Potato Salad.
- 1/2 pound bacon, cut into ½ inche pieces
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 cup beef stock
- 1 cup BBQ sauce
- 1/2 cup light brown sugar
- 1/4 cup apple cider vinegar
- 2 teaspoons ground mustard
- 1 teaspoon smoked paprika
- 4 (15.5 ounce) cans kidney beans, drained and rinse
- Heat the Instant Pot using the Saute function.
- Add the bacon and cook, stirring occasionally, until it is crisp and browned, about 5 minutes.
- Remove the bacon with a slotted spoon, but leave the grease in the pot.
- Add the onion and cook, stirring occasionally, for an additional 3 minutes or until it is tender.
- Next, add the garlic and cook for an additional minute.
- Add the beef stock and gently scrape the bottom of the pot with a wooden spoon to remove any browned bits. I don’t recommend a metal utensil for this as it can scratch the pot.
- Stir in the BBQ sauce, light brown sugar, apple cider vinegar, ground mustard, and smoked paprika.
- Once combined, add the kidney beans and stir to combine.
- Add the bacon back to the pot and stir to combine.
- Attach the lid and ensure the valve is in the sealing position.
- Set the Instant Pot to Manual Pressure Cook for 10 minutes.
- When the Instant Pot has finished, allow the pressure to release naturally for 5 minutes, and then release any additional pressure manually by switching the valve to the venting position.
- Stir and season with salt and pepper to taste. Enjoy immediately.
- Store any leftovers in an airtight container in the fridge for up to five days.
- These beans can be kept warm for up to one hour using the “Keep Warm” setting on the Instant Pot, a slow cooker set to low heat, or a heavy-bottomed saucepan set over very low heat. If the beans become too dry, add a small splash of water and stir to combine.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 287Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 28mgSodium: 922mgCarbohydrates: 35gFiber: 2gSugar: 25gProtein: 13g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.