Instant Pot Baked Beans
Servings: 20 Servings
Ingredients
- 1 pound pinto beans or bean of your choice, uncooked
- 9 cups water divided
- 1 teaspoon salt
- 1 pound bacon cooked, chopped or diced
- 1 tablespoon cooking oil canola, corn, or vegetable
- 1 cup white onion diced
- 1 cup bell pepper green, diced
- ½ cup light brown sugar
- ¼ cup ketchup
- ¼ cup molasses
- ¼ cup apple cider vinegar
- 2 teaspoons ground mustard
Instructions
- Before cooking the pinto beans, look through them to ensure there are no small rocks or hard pieces. Then place the beans into the stainless steel liner of the Instant Pot. Add 8 cups of water and salt. Close the lid, set the valve to sealing, and press the manual (pressure cook button). Adjust the time to 25 minutes.1 pound pinto beans, 1 teaspoon salt
- While the beans cook, prepare the bacon. We like to bake ours in the oven by lining baking sheets with foil and place wire racks on the baking sheets. Lay several pieces of bacon on the wire rack and back until crispy on 375°F.1 pound bacon
- After the bacon cooks, chop it into ½ to 1-inch pieces. Alternatively, the bacon can be cooked in the Instant Pot after the beans finish cooking, on the stove top, or in an air fryer.
- After the time is up on the Instant Pot, allow the pressure to release naturally (about 20-25 minutes) before opening the valve. Pour the beans into a colander and rise with cool water. Set aside. Rinse out the stainless steel liner, too.
- Turn the Instant Pot on using the “saute” function, add the cooking oil, onion, and bell pepper. Cook for 3 to 5 minutes until the onion and pepper soften. Press “cancel” to turn off “saute” and add the remaining 1 cup of water, brown sugar, ketchup, molasses, apple cider vinegar, ground mustard, and pinto beans. Stir to combine.1 tablespoon cooking oil, 1 cup white onion, 1 cup bell pepper, ½ cup light brown sugar, ¼ cup ketchup, ¼ cup molasses, ¼ cup apple cider vinegar, 2 teaspoons ground mustard
- Close the lid, set the valve to sealing, and press the manual (pressure cook button). Adjust the time to 10 minutes. After the time is up, allow a 10 minute natural release before opening the valve to release any remaining pressure. Stir in the chopped bacon.
- Serve hot and store any leftovers in the refrigerator for up to 3 days.
Notes
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/4-cup of Instant Pot baked beans. Actual calories will vary.
**For instructions on using canned beans and store-bought BBQ sauce, please refer to the tips section of the post. Doing so will save about 1-hour of cook time.**
Nutrition Facts
Instant Pot Baked Beans
Serving Size
0.25 cup
Amount per Serving
Calories
162
% Daily Value*
Fat
10
g
15
%
Saturated Fat
3
g
15
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Cholesterol
15
mg
5
%
Sodium
364
mg
15
%
Potassium
216
mg
6
%
Carbohydrates
14
g
5
%
Fiber
1
g
4
%
Sugar
10
g
11
%
Protein
4
g
8
%
Vitamin A
257
IU
5
%
Vitamin C
10
mg
12
%
Calcium
32
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
