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.
Hi Sommer! I love your recipes, thank you for the inspiration. Can this recipe be baked in the oven or put in the crockpot?
Hi Lesley,
Thank you so much! Yes, absolutely! In the slow cooker dried beans will take 8-10 hours cooked on low. :)
I agree – these are the best baked beans! Even before the instant pot I was always searching for the perfect recipe but never found it. These were great! I did puree the veggies in the the processor before sautéing them since I have some family members who don’t like “chunky veggies” in things.
Thanks for a great recipe!!
These beans are amazing, I’ve made several times! I follow Weight Watchers and choose to use sugar free bbq and a brown sugar alternative for less points. I’ve also added leftover ham or tomato sauce if I have it.
Right now I’m in middle of making these beans omg they smell so good I hope they come out right because I hate liquid smoke and cinnamon so instead I added smoked paprika and no cin think they will be ok like that?thanks for this recipe
This is a fabulous recipe! I made it without the bacon for a vegan version, and left out the brown sugar. Everyone loved it!
Wow, these beans were SO good!! We’re only a house of two, but we ate the whole batch over the course of a few days. Terrific w/the barbecue ribs, awesome w/hot dogs, excellent with meatloaf. The only change was to omit liquid smoke – didn’t have any – and subbed some leftover momo sauce from the Tibetan takeaway. Speesy-spicy!! YUM!
Next time, I’m making a batch and a half! We like them for an easy lunch, too. Thanks for the easy and complete directions/recipe.
The beans tasted great and thankfully were done after the initial time in the Instant pot. But, I think the beans really don’t need 10 more minutes under pressure which was good.
Awesome and Easy! I left out the bacon and substituted 2 tsp smoked paprika for liquid smoke.
It is a good recipe. I did not have liquid smoke, so I used chipotle pepper. It was spicy but good. I only gave it 4 stars because the pinto beans I used were not completely soft but were “al dente.” Maybe needed a little more salt or a little more time during the initial bean cooking.
Hi I made this tonight for the family and they all loved it.. I have passed it on to some friends just getting started with instapots. My problem arose when I was in the last 10 minute cook cycle. My instapot shut down announcing burning food. When I depressurized and opened it it wasn’t burning. Wonder if it needs more liquid?
Hi Deborah,
Yes, that’s the trick with Instant Pots… Depending on the size and model, sometimes you do need to add a little more liquid to a recipe. Sorry about that!
Do you think this recipe could double in a 6 quart without being too much? I am hoping to make a giant batch of this for labor day.
The reason I would like to double it is because i tried it earlier this year and I agree- These are the BEST BAKED BEANS EVER!
Hi Christy,
I’m so glad you like it! I might try making 1.5 batches instead of a double batch, just to be sure there are not issues.
Thank you for the recipe. Wonderful flavor! My beans were just a little harder than we like, though. Would you suggest adding 5 minutes to the initial bean cook time, or adding more time to the second cook?