Instant Pot Baked Beans Recipe

Name: Instant Pot Baked Beans
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound Navy Beans, Rinsed; 8 cups Water; 1 teaspoon Salt; 1/2 Tablespoons Oil; 1/2 Onion, Chopped; 3/4 cups Ketchup; 1/2 cups BBQ Sauce; 1/2 cups Brown Sugar; 1/2 Tablespoons Ground Mustard; 1/2 teaspoons Salt; 4 strips Bacon, Cooked And Crumbled

Servings: persons

1 pound Navy Beans, Rinsed
8 cups Water
1 teaspoon Salt
1/2 Tablespoons Oil
1/2 Onion, Chopped
3/4 cups Ketchup
1/2 cups BBQ Sauce
1/2 cups Brown Sugar
1/2 Tablespoons Ground Mustard
1/2 teaspoons Salt
4 strips Bacon, Cooked And Crumbled

1
["Into the Instant Pot bowl, combine beans, water, and salt. Seal Instant Pot and set valve to ""Sealing"". Select the ""Manual"" option on the pressure cooker settings and adjust time to 30 minutes.", "Once cooking time is complete, let the Instant Pot sit for at least 20 minutes. After that time, quick release pressure, carefully turning the valve to the venting position.", "Carefully pour beans into a colander to drain. Return the bowl to the Instant Pot and change the setting to the ""Saute"" function.", "Heat oil in the bowl. Stir in chopped onions. Cook until soften and translucent. Once onion is cooked, stir in remaining ingredients (except drained beans).", "Once the sauce has heated through, add the drained beans. Stir to combine."]

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound Navy Beans, Rinsed, 8 cups Water, 1 teaspoon Salt, 1/2 Tablespoons Oil, and more.

Yes, Instant Pot Baked Beans falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Instant Pot Baked Beans

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