Baked beans are a delicious side dish that goes well with just about everything. They’re easy to make in the slow cooker or on the stove, but they take a long time. That’s why you need these Easy Instant Pot Baked Beans in your life!
I have an easier way to get baked beans on your table without spending hours in the kitchen! My recipe for Instant Pot Baked Beans is ready in less than half an hour, and it’s perfect for busy weeknights when you don’t want to spend all evening cooking dinner. You can even prep this meal ahead of time and freeze it so you’ll always be ready when company comes over!
canned great northern beans – I prefer using canned beans to make this recipe quick and easy. Feel free to use northern beans or navy beans, whichever you can find.
bacon – choose bacon with plenty of fat that will not only add extra flavor but will not burn as easily in the Instant Pot
onion – I prefer a sweet yellow onion for my baked beans, but a white onion will give it more bite
tomato sauce – plain is best
brown sugar – I prefer dark brown sugar for best results
mustard – regular mustard will give your dish a nice tangy flavor. Feel free to play with different varieties if you prefer.
chili powder – adds flavor and just a touch of heat
tapioca flour – after cooking to thicken up the sauce
Making baked beans in the Instant Pot:
- Use the sauté function to cook up the bacon right in the Instant Pot until crispy.
- Be sure to scrape off any burnt bits before adding remaining ingredients to ensure you don’t get a “burn notice” from your pressure cooker which will then stop the cooking process.
- Add the remaining ingredients (except tapioca flour) and add the lid and set to seal. Set the pressure cooker to cook on high pressure for 5 minutes. It will take around 10 minutes to come to pressure.
- Once the cooking time is completed, the keep warm countdown timer will start. I like to let the pressure release naturally (by not touching) for 5 minutes; then I turn the valve to release the remaining pressure before opening the lid
- Stir the tapioca flour with an equal amount of water until smooth, then stir into beans until well combined. Let sit for 5 minutes to thicken before serving.
How do you thicken baked beans made in the Instant Pot?
When cooking Instant Pot baked beans, tapioca flour is used to thicken the pot’s contents prior to serving. I prefer tapioca flour to other thickeners because it is neutral in flavor and thickens at a lower temperature than other options (meaning you don’t need to boil the food). It doesn’t leave the food with a milky appearance.
If you don’t have tapioca flour, you could also use cornstarch.
Can I substitute dried beans instead of canned beans?
Yes, if you prefer, you can use dried beans. However, keep in mind that using dried beans will make this a multi-step process. You’ll first need to cook the beans; then you’ll cook again after adding the remaining ingredients to make “baked” beans.
Serve these Baked Beans with…
- grilled turkey burgers
- brisket sliders
If you’d prefer a meatless recipe, you can leave out the bacon.
You could also try navy beans or even pinto beans.
How to avoid the Burn Notice
When cooking the bacon in the pressure cooker, make sure not to use super lean bacon. This can cause the bacon to stick and leave a burn notice later.
Be sure to scrape off any burnt or stuck-on pieces on the bottom before adding the remaining ingredients. We also add water to ensure there is enough liquid for the Instant Pot to come to pressure.
How to store leftovers
Refrigerate leftovers in an airtight container; the beans will keep for 3-5 days.
If you can’t find great northern beans at your local grocery store, navy or cannellini beans are a good substitute. You can also try different spices to change up the flavor of these Baked Beans.
More BBQ recipes
I made this recipe using my 6-quart Instant Pot.
Easy Instant Pot Baked Beans
- 4 slices bacon
- 1 small yellow onion
- 3 14.5oz cans great northern beans drained and rinsed
- 8 oz tomato sauce
- 1/4 cup dark brown sugar
- 1 tablespoon mustard
- 1 teaspoon chili powder
- 3/4 cup water
- 2 tablespoons tapioca flour
- Finely dice bacon and onion
- Heat Instant Pot on sauté and add bacon
- Cook until bacon starts to brown on edges and then add onion
- Continue cooking until bacon is crispy and onion is lightly browned
- Turn off Instant Pot
- Add remaining ingredients except tapioca flour
- Cover, seal and set to high pressure for 5 minutes
- Allow a 5 minute natural pressure release after cooking has completed then release remaining pressure
- Mix tapioca flour with and equal amount of water until smooth then stir into bean mixture
- Let set for 5 minutes to thicken then stir before serving
- Be sure to scrape any burnt pieces of bacon off bottom of Instant Pot before pressure cooking
- When adding the water, be sure it gets mixed well and evenly on the bottom
- Leftovers can be stored in an airtight container in the fridge for 2-3 days