Instant Pot Baked Beans
by Sommer Collier — last updated on Jul 14, 2025 
Skip the overnight bean soaking and make this rich and delicious recipe for Instant Pot Baked Beans in less than an hour!
Sweet and Smoky Baked Beans, the Instant Way
After experimenting with many instant pot bean recipes, specifically baked bean recipes, I can say with some authority that this is the BEST baked bean recipe we’ve ever made.
Not only are they delicious, but you can make these melt-in-your-mouth tangy-sweet and smoky beans in less than one hour.
Sommer’s Recipe Notes
These instant pot baked beans are the ultimate side dish, and let me tell you, grandma would approve!
Why You’ll Love This Instant Pot Baked Beans Recipe
- Budget Friendly – Using dried beans is great for your wallet (and one of my favorite parts about this recipe). Canned beans tend to cost 3-4 times what you would pay for an equal amount of cooked dried beans!
- No Soaking Required – Skip the overnight bean soaking prep! Put the dried beans straight into your pressure cooker and you’ll enjoy the same texture and flavors as though you’d soaked them the night before.
- Perfect for BBQs – This big-batch recipe is optimal for feeding a crowd at your next cookout, and it pairs perfectly with burgers, grilled veggies, or sandwiches.
These instant pot baked beans are so delicious and easy to make that you’ll wonder why you ever bought the canned kind!
Ingredients Notes and Tips
- Beans – You’re going to need dried pinto beans for this recipe. You can also use navy beans if you prefer.
- Bacon – Good quality, thick-cut bacon gives a nice, meaty flavor to these beans. You can also chop up some ham or pork chops instead.
- Sauces – For that creamy texture, you’ll need some BBQ sauce, tomato paste, and a spicy brown mustard.
- Liquid smoke – Use just a dash of liquid smoke to give these beans that nostalgic slow-cooked and smoky BBQ flavor.
- Garnish – Top off the baked beans with your favorite shredded cheese.
Recipe Variations & Dietary Swaps
- Spicy kick – Add in some chopped jalapenos, red pepper flakes or a sprinkle of cayenne pepper for a little extra heat.
- Vegan/Vegetarian – Swap the bacon with hearty veggies and use a plant-based bbq sauce for a vegan version of this dish.
- Low-sugar – If you’re watching your sugar intake, omit the brown sugar or swap it with some molasses. You can also use a more nutritious bbq sauce alternative that doesn’t have as much sugar.
- Worcestershire sauce – Just a few drips of Worcestershire sauce will enhance the smoky flavors of the beans and complement the bbq sauce.
- Ketchup – For a tangier tomato flavor, add a few tablespoons of ketchup in place of or in addition to the bbq sauce.
How to Make Instant Pot Baked Beans
This comfort food is packed with your favorite southern sweet and smoky flavors, and so incredibly easy to make in one pot, in under an hour!
Find the full Instant Pot Baked Beans recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing Leftovers – Place the room-temperature baked beans in an airtight container and refrigerate for up to 5 days.
- Freezing Leftovers – Store the instant pot baked beans in an airtight container in the freezer for up to 3 months.
- Reheating Leftovers – Reheat on the stovetop over medium or low heat, and make sure to stir occasionally. You can also microwave these beans in 30-second bursts, stirring in between.
What to Serve With Instant Pot Baked Beans
These beans pair really well with so many dishes to make for a full meal. You can serve them with my smoky and spicy Pollo Asado (Mexican Grilled Chicken) or these crispy Air Fryer Ribs for a hearty and satisfying main course.
I also LOVE to soak up all of that rich and savory bean sauce with this Homemade Sweet Cornbread and pair it with a nice refreshing scoop of Southern Coleslaw.
Instant Pot Baked Beans
Video
Ingredients
- 1 pound dried pinto beans (or navy beans)
- 9 1/4 cups water, divided
- 1 teaspoon salt
- 1 cup chopped thick-cut bacon, about 6 slices
- 1 sweet onion, peeled and chopped
- 1 bell pepper, seeded and chopped
- 2 garlic cloves, minced
- 1 cup barbecue sauce
- 3 tablespoons spicy brown mustard
- 2 tablespoons tomato paste
- ¾ cup light brown sugar, packed
- 1 teaspoon liquid smoke
- ½ teaspoon ground cinnamon
Instructions
- Place the pinto beans, 8 cups of water, and salt in the Instant Pot. Lock the lid into place and set on Pressure Cook High for 25 minutes.
- After 25 minutes, turn the Instant Pot off and perform a Quick Release. Once the steam valve button drops it is safe to open the Instant Pot. Pour the cooked beans into a large colander and drain.
- Set the Instant Pot on Sauté. Add the bacon. Stir and brown for about 5 minutes. Once the bacon is crispy, add in the chopped onions, bell pepper, and garlic. Cook another 3-4 minutes to soften the vegetables.
- Then pour in the beans, barbecue sauce, mustard, tomato paste, brown sugar, liquid smoke, cinnamon, and remaining 1 ¼ cups water. Stir well to coat the beans. Lock the lid into place again. Set on Pressure Cook High for 10 minutes.
- Once finished, perform a second Quick Release. Once the valve button drops, open the Instant Pot, stir and serve!
Notes
Nutrition
Frequently Asked Questions
Yes. Just keep in mind that if you use canned beans, the texture will be different, and they won’t absorb sauces and seasonings as well as dried beans do.
That’s totally up to you! Use your favorite BBQ sauce, whether that’s slightly sweeter or tangier.
The liquid smoke adds a rich outdoor BBQ flavor without the need for a smoker.
Is there recipe to make this without an instant pot?
Hi Alison,
Yes, you can. However, you will need to soak the dried beans overnight and cook according to the package instructions. You can add the sautéed veggies and all other ingredients to the pot about an hour before the beans are ready.
Burn, burn, burn! Three times trying and each time instant pot gives me a burn error. Ingredients seem good though. I end up finishing on the stove for an hour
Hi Mark,
Oh no! Can you tell me what size/model of Instant Pot you have? That might help me figure out what happened…