Instant Pot Baked Beans

Ingredients

• 454 g (1 pound)dried navy beans
• 454 g (1 pound)smoked bacon
• 6garlic cloves
• 1red pepper
• 1yellow onion
• 2 tbspmustard
• 1 tspground ginger
• 1 tbspblack pepper
• 1 tbspsmoked sweet paprika
• 1/2 tbspdried oregano
• 2dried bay leaves
• 227 g (8 oz)dark piloncillo
• 946 ml (4 cups)stock
• 1/4ketchup
• 60 ml (1/4 cup)chilli paste
• 60 ml (1/4 cup)barbecue sauce
• 2 tbspWorcestershire sauce
• 60 ml (1/4 cup)bourbon or dark rum

Instructions

1. 1

   Pre-cook the beans

   Put the dried beans in the Instant Pot and add enough water to cover them by at least 1.3 cm (1/2 inch). Pressure cook on high for 25 minutes, then let the pressure release naturally. Take out the beans, drain and rinse them under cold water.

2. 2

   Cook the bacon

   Wipe the pot clean with paper towels. Select Sauté and, once the display reads Hot, add the bacon. Cook it for 2–3 minutes per side, or until done to your preference, then remove it and set it aside.

3. 3

   Soften the vegetables

   Add the onion, garlic and pepper to the pot and sauté for 3–4 minutes, until tender. Stir in half the spices and cook for 30 seconds, then switch off the Instant Pot.

4. 4

   Blend the liquids

   Put the ketchup, barbecue sauce, chilli paste, stock, Worcestershire sauce and bourbon in a blender. Pulse briefly to combine.

5. 5

   Pressure cook beans

   Add the blended liquid, beans, bay leaves, all the piloncillo and the remaining spices to the pot. Mix well, add the bacon and pressure cook for 15 minutes. Let the pressure release naturally.

6. 6

   Reduce the sauce

   The beans may be runny at this stage. With the lid off, select the highest Sauté setting and simmer until the sauce reaches your preferred consistency; reduce it further for thick, sticky beans.

What are baked beans?

Baked beans are a familiar barbecue side: tender beans cooked in a savoury-sweet sauce. This version takes its cues from American-style barbecue beans, using smoked bacon, spices and a dark sugar for a smoky, rich finish.

Despite the name, this recipe is made in an Instant Pot rather than baked in an oven. Cooking the beans under pressure first, then reducing the sauce with the lid off, gives you both speed and control over the final texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 342 calories, 17g protein, 53g carbs, 5g fat.

The beans and piloncillo provide most of the carbohydrates, while bacon contributes much of the fat and some of the protein; navy beans also add protein. Serve a portion with salad or greens to add freshness, or pair it with a modest portion of rice or bread if you want a more substantial meal.

Start with dried beans

Bean rinse: the recipe begins by pressure cooking dried navy beans in water, then draining and rinsing them before the sauce cook. Make sure the water covers the beans by at least 1.3 cm (1/2 inch).

Texture check: the first cook softens the beans, while the later pressure-cooking stage lets them take on the sauce. The final uncovered simmer is where you decide how thick and sticky the finished dish should be.

Build a smoky base

Bacon: sauté it in the pot first, then set it aside while the vegetables cook. It brings a smoky, savoury element to the beans.

Aromatics: soften the onion, garlic and red pepper for 3–4 minutes before adding half the spices. Giving the spices 30 seconds in the warm pot helps distribute their flavour through the base.

Balance the sauce

Sweetness: dark piloncillo gives the sauce its deep, caramel-like character. The recipe adds the whole piece to the pot, where it dissolves during cooking.

Tang and heat: ketchup, barbecue sauce, Worcestershire sauce and chilli paste make up the blended liquid, while mustard and the remaining spices round it out. Pulse the liquid ingredients briefly so they are mixed before they go into the pot.

Let the sauce reduce

Consistency: the beans are expected to be runny straight after pressure cooking. Sauté them uncovered until the sauce clings to the beans and reaches the thickness you prefer.

Keep an eye on the pot as it reduces, stirring occasionally so the beans do not catch on the bottom. Stop while the sauce is a little looser than your ideal serving texture, as it thickens further as it stands.

Serve with barbecue favourites

These beans work well alongside grilled or roasted meat, burgers, sausages or vegetables. Their sweet, smoky sauce also pairs nicely with a crisp green salad or simply cooked greens.

For a more filling plate, add a serving of rice, cornbread or bread to soak up the sauce. If serving as part of a larger spread, offer a lighter, fresh side for contrast.

Recipe notes & tips

• Rinse the beans after their first pressure cook, as directed, before adding them to the sauce.
• Wait for the display to read Hot before adding bacon during the Sauté stage.
• Cut the vegetables into similar-sized pieces so they soften evenly.
• Pulse the sauce ingredients briefly; the recipe calls for mixing, not fully puréeing them.
• Reduce the beans uncovered until the sauce is as thick as you like.
• Stir from time to time during the final reduction to help prevent sticking.

Variations

• Adjust the heat: use less chilli paste for a milder sauce.
• Change the spirit: choose dark rum instead of bourbon, as the recipe allows.
• Make it meat-free: omit the bacon and use vegetable stock for a vegetarian-style variation.
• Add more vegetables: include extra red pepper or onion for a more vegetable-forward pot.
• Serve it smoky: add a little extra smoked paprika if you want a stronger smoky note.

Common mistakes to avoid

• Too little water for the first cook: cover the beans by at least 1.3 cm (1/2 inch) before pressure cooking.
• Skipping the rinse: drain and rinse the pre-cooked beans with cold water before adding them to the sauce.
• Cooking the spices for too long: add them after the vegetables soften and cook for only 30 seconds.
• Expecting thick beans straight away: use the uncovered Sauté stage to reduce the sauce after pressure cooking.
• Leaving the sauce unattended: stir occasionally as it thickens so the beans are less likely to catch on the bottom.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan or microwave, stirring as needed; add a splash of water or stock if the sauce has thickened too much.

Frequently asked questions