These Instant Pot Baked Beans are a rich, savory side dish made with tender navy beans, crispy bacon, and a flavorful blend of molasses, ketchup, Worcestershire sauce, and brown sugar. This easy, quick recipe delivers the perfect balance of smoky, sweet, and savory flavors, cooked to perfection in your Instant Pot in just 45 minutes. Perfect for BBQs, family dinners, or any occasion that calls for a comforting, hearty side dish, these baked beans are a must-try.

Ingredients
- 1 pound dried navy beans (rinsed, not soaked)
- 8 ½ cups water (divided)
- 3 tablespoons molasses (see Notes)
- 2 teaspoons salt
- Freshly ground black pepper (to taste)
- 1 tablespoon yellow mustard
- ½ cup ketchup
- 1 tablespoon Worcestershire sauce
- ¼ cup brown sugar (see Notes)
- 1 tablespoon neutral oil
- 8 ounces bacon (diced)
- 1 medium onion (finely diced)
Instructions
- Cook the Beans:
Add dried navy beans and 8 cups of water to the Instant Pot. Seal the lid and set to Manual High Pressure for 15 minutes. Once the timer runs out, allow for a Natural Release of pressure for 20 minutes. - Prepare the Sauce:
While the pressure is releasing, whisk together molasses, salt, pepper, yellow mustard, ketchup, Worcestershire sauce, and brown sugar in a small bowl. Set aside. - Prepare the Bacon and Onion:
Once the pressure has fully released, quick release any remaining pressure and carefully remove the lid. Drain the liquid from the beans and rinse them under cold water. Set the beans aside. Rinse out and dry the Instant Pot. - Sauté Bacon and Onion:
Set the Instant Pot to Sauté mode. Heat 1 tablespoon of neutral oil for 2-3 minutes until shimmering. Add diced bacon and finely diced onion. Cook for 1-2 minutes until the bacon begins to crisp and the onion softens. - Deglaze and Add Beans:
Pour in the remaining ½ cup of water to deglaze the Instant Pot, then turn off the Sauté mode. Return the beans to the Instant Pot and add the molasses mixture. Gently stir to coat the beans in the sauce. - Cook Again:
Seal the lid, set to Manual High Pressure for another 20 minutes. Once the timer finishes, let the pressure naturally release for 20 minutes. Quick release any remaining pressure. - Serve:
Carefully open the lid, stir the beans, and serve warm.

Why You’ll Love This Recipe
Instant Pot Baked Beans are a savory, smoky, and slightly sweet dish that’s perfect for family dinners, BBQs, or gatherings. The combination of molasses, Worcestershire sauce, and brown sugar creates a rich, comforting flavor, while the bacon and onions add savory depth. This recipe is easy to make, requires minimal prep, and cooks quickly in the Instant Pot, making it ideal for busy nights or last-minute meals. The beans are perfectly tender, and the flavors are rich and satisfying!
Tips, Variations, and Substitutions
- Make It Vegetarian: For a vegetarian version, simply skip the bacon and use vegetable broth instead of water. You can add smoked paprika or liquid smoke for that savory, smoky flavor.
- Sweetness Adjustments: Adjust the sweetness to your liking by adding more or less brown sugar or molasses, depending on your preference.
- Spicy Option: For a spicy kick, add a few dashes of hot sauce, chopped jalapeños, or a pinch of cayenne pepper.
- Beans: If you prefer a different type of bean, you can substitute navy beans with other beans like pinto, great northern, or kidney beans.
- Make Ahead: You can make this recipe ahead of time and store it in the fridge for up to 3 days. The flavors only get better with time!
FAQs
- Can I soak the beans overnight?
No, this recipe is designed to cook the beans directly in the Instant Pot without soaking. The pressure cooking process ensures the beans cook through perfectly in a fraction of the time. - Can I freeze baked beans?
Yes! These beans freeze well. Let them cool completely before transferring to an airtight container. They can be frozen for up to 3 months. Reheat on the stovetop or in the microwave when ready to serve. - Can I use canned beans instead?
Yes, you can use canned beans for a quicker version. Drain and rinse the beans, then follow the recipe starting from the sautéing step.
Serving
Serve these Instant Pot Baked Beans as a side dish with grilled meats, BBQ, or alongside a comforting bowl of cornbread. They pair well with burgers, hot dogs, and even as a topping for baked potatoes. These beans also make a great addition to any picnic or potluck gathering.
Suggestions
For a complete meal, serve baked beans with roasted vegetables, a fresh salad, or a slice of crusty bread. They’re also fantastic when topped with a sprinkle of shredded cheese or chopped green onions. Add a dollop of sour cream for extra richness or pair them with a refreshing iced tea for a delicious summertime meal!
Instant Pot Baked Beans
8
servings5
minutes1
hour20
minutesIngredients
1 pound dried navy beans (rinsed, not soaked)
8 ½ cups water (divided)
3 tablespoons molasses (see Notes)
2 teaspoons salt
Freshly ground black pepper (to taste)
1 tablespoon yellow mustard
½ cup ketchup
1 tablespoon Worcestershire sauce
¼ cup brown sugar (see Notes)
1 tablespoon neutral oil
8 ounces bacon (diced)
1 medium onion (finely diced)
Directions
- Cook the Beans:
- Add dried navy beans and 8 cups of water to the Instant Pot. Seal the lid and set to Manual High Pressure for 15 minutes. Once the timer runs out, allow for a Natural Release of pressure for 20 minutes.
- Prepare the Sauce:
- While the pressure is releasing, whisk together molasses, salt, pepper, yellow mustard, ketchup, Worcestershire sauce, and brown sugar in a small bowl. Set aside.
- Prepare the Bacon and Onion:
- Once the pressure has fully released, quick release any remaining pressure and carefully remove the lid. Drain the liquid from the beans and rinse them under cold water. Set the beans aside. Rinse out and dry the Instant Pot.
- Sauté Bacon and Onion:
- Set the Instant Pot to Sauté mode. Heat 1 tablespoon of neutral oil for 2-3 minutes until shimmering. Add diced bacon and finely diced onion. Cook for 1-2 minutes until the bacon begins to crisp and the onion softens.
- Deglaze and Add Beans:
- Pour in the remaining ½ cup of water to deglaze the Instant Pot, then turn off the Sauté mode. Return the beans to the Instant Pot and add the molasses mixture. Gently stir to coat the beans in the sauce.
- Cook Again:
- Seal the lid, set to Manual High Pressure for another 20 minutes. Once the timer finishes, let the pressure naturally release for 20 minutes. Quick release any remaining pressure.
- Serve:
- Carefully open the lid, stir the beans, and serve warm.

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