Instant Pot Baked Beans Recipe – Using Dried Beans

During the summer months I make Instant Pot Baked Beans at least once a week.

It seems like we are always heading to picnics, cook outs, family reunions and having pot lucks that require us to bring a side dish.

And nothing goes better at a barbecue than baked beans. But not just any baked beans. These baked beans are homemade. I have always made Slow Cooker Baked Beans.

However, one of the main reasons that I bought my Instant Pot 6 quart Duo was the ability of make beans in a fraction of the time that it took on the stove top.

I was one that always bought canned beans because it took so long to soak and then cook dried beans.

However, I hated the preservatives and sodium content that were in those cans along with the beans.

So ever since I got my Instant Pot Pressure Cooker, I have been making all sorts of recipes with beans in them.

• Seasoned Black Beans
• Refried Beans
• Red Beans and Rice
• Ham and Bean Soup

But there is nothing better than Instant Pot Baked Beans.

Soak The Beans or Not?

There are three ways that you can make beans in the Instant Pot.

1. Pre-soak the beans. Soak the beans overnight and then cook them in your recipe.
2. Quick-soak the beans. This method allows the beans to soften considerably, but does not cook them all of the way through.
3. Cook them from dried. Just put the dried beans in your recipe and cook them for about an hour under high pressure.

Honestly, since I have purchased my Instant Pot, I have never pre-soaked my beans overnight.

Some people prefer to soak them so, and there is nothing wrong with that.

I am just one of those people that either forget to soak them, or I decide at the last minute that I am going to make Instant Pot Baked Beans. Which, of course, doesn’t allow enough time for soaking.

So that is when I typically add the beans in straight out of the bag. And I have to be honest, I get mixed results with this method of cooking.

Sometimes the beans cook perfectly.

However, most of the time some beans turn out soft and others are still semi-hard.

In order to get consistent results for this Instant Pot Baked Beans recipe, I prefer the quick-soak method.

Although this method requires a little more time, it is well worth it in the end!

Instant Pot Baked Beans

When I first decided to make baked beans, I figured I would have to use kidney beans since the beans are red.

However, baked beans are traditionally made from Navy or White Northern Beans.

It is actually the thick sauce that turns the beans red.

The sauce is sweetened with a combination of ketchup, molasses, brown sugar and pure maple syrup.

And speaking of maple syrup, please use real maple syrup. The quality and taste is much different than the plastic squeeze bottles that you get in the grocery store.

And the final secret ingredient: Worcestershire sauce. The tangy sauce balances out the sweetness of the beans perfectly!

This recipe uses bacon to help flavor the beans. However, if you are vegetarian you can simply skip this step and use vegetable stock or water instead of chicken stock.

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