Baked Beans Instant Pot

There is no better side when it comes to southern food than Baked Beans. I am absolutely obsessed with this Baked Beans Instant Pot.

I love the combination of the tangy sweet barbecue sauce and the fibrous beans. It Is so flavorful and making them from scratch in the instant pot has never been easier! You can substitute the brown sugar with maple syrup, it is just as effective. I absolutely love this dish and I know that you will love making these baked beans as a side.

What you will need

Dried Pinto Beans: Navy beans are traditionally used but I LOVE using Pinto beans. You can use either or!

Brown Sugar: Brown sugar is essential to add the sweetness to the dish. You can substitute with maple syrup or honey. To go keto, you can use equal parts erythritol.

Tomato Sauce: This is the base flavor. You can skip both brown sugar and tomato sauce and use a premade barbecue sauce, but what is the fun in that?

Onion: It is essential to use onion because it balances the sweetness.

Bacon: this is optional but obviously, you can’t go wrong with bacon!

How to make Baked Beans Instant Pot

Add beans, water and salt to your pressure cooker and pressure cook on high for 25 minutes. Allow to naturally release. Take the beans and strain into a colander. Hit sauté function for 10 minutes and add oil and onions. Using a wooden spoon, cook onions until soft about 5 minutes. Scrape bottom with wooden spoon if there are any brown bits stuck to prevent “burn” signal. Turn the pressure cooker off and add the tomato sauce, apple cider vinegar, brown sugar, soy sauce, honey mustard, Worcestershire sauce, paprika, onion powder, cayenne, pepper and salt. Add the strained beans back into the pot, as well as the cooked bacon, and stir. Cook on manual (high pressure) for 15 more minutes. Let it naturally release.

Baked Beans Instant Pot

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• Author: maxinedubois
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

This Baked Beans Instant Pot is made with dried pinto beans, yellow onion, vinegar, sugar and tomato puree and cooked in the instant pot. 

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Ingredients

Scale 1x2x3x

• 16 oz dried pinto beans
• 8 cups of water
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 1 cup tomato sauce or tomato puree
• 2 Tbsp apple cider vinegar
• 2 Tbsp brown sugar
• 2 Tbsp soy sauce
• 1 Tbsp honey mustard
• 1 tsp Worcestershire Sauce
• 1 tsp smoked paprika
• 1 tsp onion powder
• ⅛ tsp cayenne
• freshly cracked pepper
• salt to taste
• Optional: 4 pieces of crispy crumbled cooked bacon OR ¼ cup bacon bits

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Instructions

1. Add beans, water and salt to your pressure cooker and pressure cook on high for 25 minutes. Allow to naturally release. Take the beans and strain into a colander.
2. Hit sauté function for 10 minutes and add oil and onions. Using a wooden spoon, cook onions until soft about 5 minutes. Scrape bottom with wooden spoon if there are any brown bits stuck to prevent “burn” signal.
3. Turn the pressure cooker off and add the tomato sauce, apple cider vinegar, brown sugar, soy sauce, honey mustard, Worcestershire sauce, paprika, onion powder, cayenne, pepper and salt. Add the strained beans back into the pot, as well as the cooked bacon, and stir. Cook on manual (high pressure) for 15 more minutes. Let it naturally release.

Notes

• Make sure nothing is stuck to the bottom after sautéing the onions and use your wooden spoon to scrape off any brown bits. This prevents the "burn" signal. 

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Sides
• Method: Pressure Cooker
• Cuisine: American

Nutrition

• Serving Size: 1
• Calories: 382.0
• Sodium: 1,067.7 mg
• Fat: 13.0 g
• Saturated Fat: 4.9 g
• Carbohydrates: 54.1 g
• Fiber: 13.9 g
• Protein: 14.0 g
• Cholesterol: 12.7 mg