Instant Pot Baked Beans

Ingredients

• 1 pound (454g)dried navy beans
• 1 1/2 tablespoon (25g)fine table salt
• 6 cups (1.5L)cold water
• 6 strips (242g)thick-cut bacon, roughly diced
• 1 (159g)small onion, roughly diced
• 2 (6g)garlic cloves, roughly chopped
• 1 3/4 cup (438ml)cold water
• 1/4 cup (80g)blackstrap molasses
• 1/4 cup (60g)maple syrup
• 1 tablespoon (15ml)regular soy sauce
• 1/4 teaspoonfine table salt
• 2bay leaves
• to tasteground black pepper
• 2 teaspoons (12g)Dijon mustard
• 1 teaspoon (5ml)apple cider vinegar

Instructions

1. 1

   Soak the beans

   For the overnight method, put the dried navy beans and 1 1/2 tablespoon (25g) fine table salt in a large container. Add 6 cups (1.5L) cold water and stir a few times. Soak for 8 to 16 hours; if the room is very warm, soak them in the fridge. For the quick method, put the beans, salt and water in the Instant Pot, seal the lid and cook at High Pressure for 0 minutes, then allow a 30-minute Natural Release.

2. 2

   Drain the beans

   Discard the soaking water and drain the beans in a mesh strainer. Rinse with cold tap water and drain well. The soaked beans should be close to double their original weight.

3. 3

   Render the bacon

   Add the diced bacon to the Instant Pot and press Sauté. Stir occasionally and cook until the pieces begin to crisp, about 3 minutes. Add the onion and freshly ground black pepper and sauté for 1 minute. Stir in the garlic and cook for about 30 seconds, until fragrant.

4. 4

   Mix the sauce

   While the bacon cooks, combine the blackstrap molasses, maple syrup, soy sauce and 1 3/4 cup (438ml) cold water in a 1L (4 cups) glass measuring jug. Mix well.

5. 5

   Deglaze the pot

   Pour 1/2 cup (125ml) of the molasses mixture into the Instant Pot. Scrape the browned bits from the bottom of the pot and stir them into the liquid.

6. 6

   Pressure cook beans

   Add 1/4 teaspoon fine table salt, the bay leaves, soaked beans and the remaining molasses mixture. Stir and check that the beans are submerged. Seal the lid and cook at High Pressure for 20 minutes, followed by a 20-minute Natural Release. Open the lid carefully.

7. 7

   Thicken and serve

   Stir in the Dijon mustard and apple cider vinegar. Press Sauté and stir until the beans reach your preferred thickness. Taste and adjust with more blackstrap molasses, salt or vinegar if needed; the recipe notes that another tablespoon of molasses was added. Serve as a side dish.

What are baked beans?

Baked beans are a familiar American side dish: beans cooked slowly in a rich, sweet-and-savoury sauce. Despite the name, this version is pressure-cooked rather than baked in an oven.

Navy beans are a traditional choice, and the Instant Pot softens them in the sauce. Bacon adds smoky savouriness, while molasses and maple syrup give the sauce depth and sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 309 calories, 13g protein, 41g carbs, 10g fat.

The beans supply most of the carbohydrates and a substantial share of the protein, while bacon contributes much of the fat and additional protein. Serve a portion with salad or green vegetables to add freshness and balance the plate.

Choosing and soaking the beans

Navy beans: These small white beans become tender and creamy while holding their shape. Sort through dried beans before soaking and discard any damaged ones.

Overnight soak: The recipe calls for 8 to 16 hours in salted water. Use the fridge if your kitchen is very warm, and drain and rinse the beans before pressure cooking.

Quick soak: The alternative is to pressure-cook the dried beans with the salt and water for 0 minutes, then leave them for a 30-minute Natural Release. The recipe notes that this method may not give results as good as soaking overnight.

Build the smoky-sweet sauce

Bacon and onion: Sautéing the bacon first renders some of its fat and starts the flavour base. Cook the onion in the pot, then add garlic briefly so it turns fragrant without burning.

Molasses and maple: Blackstrap molasses gives the sauce its dark, robust character, while maple syrup rounds out the sweetness. Soy sauce adds a savoury note to balance them.

Why deglazing matters

Browned bits: Scrape the bacon and onion residue from the base of the pot with the first portion of sauce. These browned bits dissolve into the liquid and help carry their flavour through the beans.

Clear the base: Take care to loosen anything stuck before pressure cooking. A clean pot base helps prevent the sauce from scorching during the pressure cycle.

Check the beans and sauce

Bean tenderness: The beans cook at High Pressure for 20 minutes, followed by a 20-minute Natural Release. If they are not tender enough for your liking, the recipe does not specify an additional cooking time, so check them before deciding whether they need more cooking.

Final texture: The sauce thickens during the Sauté step, so stir and stop when it reaches your preferred consistency. Dijon mustard and vinegar go in after pressure cooking to brighten the rich sauce.

Plan the timing

Soaking time: The stated total time is 70 minutes, but an overnight soak adds 8 to 16 hours before cooking. The quick-soak option takes a 30-minute Natural Release before the beans are drained.

Pressure release: Allow the full 20-minute Natural Release after the main cooking cycle, then open the lid carefully. The final Sauté step is guided by the sauce texture rather than a fixed duration.

What to serve with baked beans

For a barbecue: Serve the beans alongside grilled food, burgers or sausages. Their sweet, smoky sauce pairs well with crisp salads and other simple sides.

For a meal: Add a green vegetable or salad to bring freshness to the plate. The beans can also accompany toast or other savoury dishes when you want a more filling serving.

Recipe notes & tips

• Use the overnight soak when you have time, and keep the container chilled if the room is warm.
• Drain and rinse the soaked beans thoroughly before adding them to the pot.
• Stir the bacon occasionally as it cooks so it browns evenly.
• Scrape the pot base well when deglazing to lift all the browned bits.
• Make sure the beans are submerged in the sauce before sealing the Instant Pot.
• Thicken the sauce gradually on Sauté, stirring until it reaches the consistency you prefer.

Variations

• More molasses: Stir in extra blackstrap molasses at the end for a deeper, sweeter sauce.
• Extra tang: Add a little more apple cider vinegar after cooking to sharpen the flavour.
• Maple-forward: Increase the maple syrup slightly for a gentler sweetness.
• Less smoky: Use fewer bacon strips for a milder bacon flavour.
• Peppery finish: Add more ground black pepper before serving for extra warmth.

Common mistakes to avoid

• Skipping the soak: The recipe relies on soaked beans; use its quick-soak method if you have not soaked them overnight.
• Leaving the pot base stuck: Scrape up the browned residue when deglazing so it is mixed into the sauce.
• Burning the garlic: Add it after the onion and sauté for only about 30 seconds, until fragrant.
• Beans above the sauce: Stir before sealing and check that the beans are submerged in the molasses mixture.
• Opening too soon: Complete the 20-minute Natural Release before carefully opening the lid.
• Over-thickening: Stir during the final Sauté and stop when the sauce reaches your preferred consistency.

How to store

Refrigerate cooled beans in an airtight container and use within 3 to 4 days. Reheat gently in a saucepan or microwave, stirring and adding a splash of water if the sauce has thickened too much.

Frequently asked questions