Instant Pot Baked Beans

Ingredients

• 240 ml (1 cup)ketchup
• 60 ml (1/4 cup)molasses
• 15 ml (1 tablespoon)mustard powder
• 15 ml (1 tablespoon)fresh rosemary, chopped
• 5 ml (1 teaspoon)Worcestershire sauce
• 2.5 ml (1/2 teaspoon)salt, or to taste
• 2.5 ml (1/2 teaspoon)pepper, or to taste
• 4 slicesthick-cut bacon, chopped
• 1 largeonion, chopped
• 3 clovesgarlic, minced
• 1bell pepper, any colour, chopped
• 120 ml (1/2 cup)low-sodium beef broth, or chicken or vegetable broth
• 1.28 kg (45 oz; 3 cans)navy beans, drained and rinsed

Instructions

1. 1

   Mix the sauce

   In a medium bowl, whisk together the ketchup, molasses, mustard powder, rosemary, Worcestershire sauce, salt and pepper. Set the sauce aside.

2. 2

   Sauté the bacon

   Set the Instant Pot to Sauté. Add the bacon, onion, bell pepper and garlic, and cook uncovered for about 6 minutes, until the bacon starts to crisp. Turn off the Instant Pot and press Cancel; drain off any excess fat if needed.

3. 3

   Pressure cook

   Add the beans to the Instant Pot, then pour over the broth and whisked sauce without stirring. Lock the lid, select Manual or Pressure Cook, and cook at high pressure for 8 minutes. When cooking finishes, use the natural release function; this can take 10–15 minutes.

4. 4

   Stir and serve

   After the pressure has released, unlock and remove the lid. Stir the beans and serve warm.

What are baked beans?

Baked beans are a familiar American dish of beans cooked in a savoury, often sweetened sauce. Despite the name, this version uses an Instant Pot rather than an oven.

Here, navy beans are paired with molasses, ketchup, mustard and herbs, while bacon and vegetables bring savoury depth. Pressure cooking makes the dish practical when you want a substantial side without a long oven bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 354 calories, 16g protein, 61g carbs, 6g fat.

The beans and molasses provide most of the carbohydrates, while the bacon contributes fat and some protein; the beans also supply much of the protein. Pair a serving with vegetables or salad to add freshness and balance the plate.

Building the sauce

Sweet and tangy: ketchup and molasses form the base, while mustard powder and Worcestershire sauce add sharper, savoury notes. Whisk them with the rosemary, salt and pepper before they go into the pot.

Seasoning: the bacon and broth also contribute flavour, so the listed salt is a starting point. Taste the finished beans before serving and adjust if needed.

Why sauté first?

Bacon and vegetables: cooking them together for about 6 minutes starts to crisp the bacon and softens the chopped onion, pepper and garlic. Keep the mixture uncovered during this stage.

Fat: the recipe suggests draining excess fat if necessary after sautéing. Cancel the cooking function before moving on to the beans and sauce.

Layering for pressure cooking

Order matters: add the drained, rinsed beans first, then pour over the broth and sauce. Leave the ingredients unstirred before locking the lid, as directed in the method.

Natural release: after the 8-minute high-pressure cook, allow the pressure to come down using the natural release function. The release may take 10–15 minutes, so include that time in your serving plans.

Texture and serving

Stir after cooking: once the lid is off, mix the beans through the sauce so the flavours and vegetables are distributed. Serve them warm.

On the plate: offer the beans alongside grilled or roasted food, or serve them with bread and a crisp salad for a more complete meal. Their thick, savoury sauce also works well spooned over a baked potato.

Choosing the beans and broth

Navy beans: canned beans are already cooked, making them convenient for this method. Drain and rinse all three cans before adding them to the pot.

Broth: low-sodium beef broth is specified, with chicken or vegetable broth as alternatives. Each gives the sauce a slightly different savoury character.

Recipe notes & tips

• Chop the bacon and vegetables before switching on the Instant Pot so they are ready for the sauté stage.
• Use a medium bowl to whisk the sauce ingredients evenly before setting it aside.
• Drain and rinse the canned beans well before adding them to the pot.
• Do not stir the beans, broth and sauce together before pressure cooking.
• Allow 10–15 minutes for the natural pressure release after the 8-minute cook.

Variations

• Change the broth: use chicken or vegetable broth in place of beef broth.
• Adjust the herbs: use a little less rosemary for a subtler herbal flavour.
• Add heat: stir in chilli flakes with the sauce ingredients for a spicy edge.
• Make it meat-free: omit the bacon and use vegetable broth.
• Choose the pepper: use any colour of bell pepper, as listed in the recipe.

Common mistakes to avoid

• Stirring before pressure cooking: the method says to layer the beans, broth and sauce without stirring; mix them after cooking.
• Skipping the sauté: cook the bacon and vegetables for about 6 minutes so the bacon begins to crisp.
• Leaving excess grease: drain off extra fat after sautéing if needed.
• Opening too soon: wait until the natural release is complete before unlocking the lid.
• Forgetting to rinse: drain and rinse the canned beans before adding them.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat gently in a saucepan or microwave until hot throughout, stirring to distribute the sauce.

Frequently asked questions