Instant Pot Baked Beans (From Dry or Canned Beans)

4.6 from 11 votes

A reader comment: First time cooking beans in an Instapot! I appreciated the helpful information about the quick soak method .. the beans came out perfect… So good! Eile

Instant Pot baked beans have the deep, rich flavor of the classic slow-cooked version, made in a fraction of the time. This one has a quick-soak shortcut for the beans that cuts the prep time way down.

spoonful of baked beans over pot of baked beans.

What to expect

Technically, these aren’t “baked” – they’re cooked under high pressure in the Instant Pot. You won’t notice the difference.

I served these at a dinner party last week alongside ribs, and they disappeared fast. I made them the day before and reheated on the stove – the sauce actually thickens up nicely overnight, so the make-ahead route works.

The beans come out tender, coated in a sweet, savory sauce built from maple syrup, molasses, brown sugar, and Worcestershire sauce.

Since they’re made from scratch, you’re skipping the preservatives in canned beans, plus getting a solid hit of fiber and protein for relatively little fat – one cup has 12 grams of fiber.(Ok, they are a bit carb-y).

Ingredients- tailored to your taste

navy beans, bacon, onion, molasses, maple syrup, dry mustard, ketchup, onion.

soaked navy beans draining in sieve. — **white navy beans**

Dry beans: I like to use white navy beans, which are small white beans with a mild flavor.
Bacon adds great smoky flavor to the beans. Use the type you prefer – applewood smoked, hickory smoked, turkey bacon. You can also leave it out.
Molasses, together with maple syrup and brown sugar, sweetens and helps thicken the sauce.

Substitutions

White navy beans: Instead, use pinto beans, white kidney beans (also called canellini beans) or Great Northern beans.
Molasses:
- Instead of ¼ cup each of molasses, dark brown sugar, and maple syrup, use ½ cup dark brown sugar and ¼ cup maple syrup.
- Or swap the molasses 1:1 for honey.
- Avoid blackstrap molasses as a substitute – it’s more bitter and less sweet, and can throw off the sauce.

Variations

Build or adjust flavors
- Adjust the sweetness with more or less molasses and maple syrup.
- For more tang, increase the dried mustard or add a bit of Dijon mustard.
- Add extra smoky flavor with a few drops of liquid smoke or smoked paprika.
Add-ins:
- Add heat with a pinch of red pepper flakes or chilli powder.
- Sauté a bell pepper with the onion and bacon.
- Add sausage or ground beef instead of or in addition to the bacon.
Vegetarian version – eliminate the bacon.
Texture: If you prefer softer beans, pressure cook them for a bit longer.
Lower calorie version: Skip the bacon or use lower fat turkey bacon. And reduce the brown sugar, maple syrup and molasses a bit. You can also substitute the brown sugar with a stevia brown sugar mix found in some grocery stores.

Step by step instructions

_{Soak the navy beans either using the quick or slow soak method. (See Shortcuts). Drain the beans.}

onions and bacon sauteing in instant pot. — Saute onions and bacon in the Instant Pot.

all ingredients added to instant pot before pressure cooking. — Add beans and sauce ingredients.

water added to ingredients in instant pot. — Add water. Set pressure to high. Lock lid.

cooked baked beans in instant pot. — Pressure cook, then do a 15-min natural release.

baked beans in serving dish with rolls behind them. — Taste and adjust seasonings, adding more maple syrup, for example.

thickened beans in bowl next day — These baked beans are reheated the next day.

Tip

The beans will thicken on standing or when reheated the next day.

Shortcut

Skip soaking the beans and use plain canned navy beans. This will save an hour or more and require less cooking time. You will be trading off ‘from scratch’ for a nice convenience.
Or use the short soak method instead of the longer one (see recipe card).

What to serve with Instant Pot baked beans

These easy baked beans are a popular side dish for a potluck, summer BBQ and backyard dinner. Serve them with:

pork back ribs (baked, parboiled, or sous vide)
steak on the grill
scrambled eggs
spinach mac and cheese or quinoa mac and cheese
crispy chicken burgers, broccoli burgers or hot dogs. Add a side of no-mayo potato salad too.

Recipe FAQs

Do I have to soak the beans?

Yes. For a quick soak, boil the rinsed, salted beans (covered by 2 inches/5 cm of water) for 2 minutes, then let sit covered for 1 hour. For a slower soak, just let them sit in the salted water for 3 hours or overnight instead. Either way, drain and rinse before continuing with the recipe. Alternative/ Shortcut: Use canned beans and skip soaking altogether.

Can I use canned beans instead of dry beans?

Yes, you can skip the soak and use canned beans instead. Because canned beans are already hydrated, they will require less cooking time. Make sure to rinse the canned beans before cooking them and reduce the cooking time to about 25-30 minutes.

Why are my beans still hard?

This usually comes down to the beans themselves – either they’re older (older dried beans take longer to soften, sometimes never fully) or they weren’t stored well. If yours come out hard, simmer them briefly in plain water until soft, then stir them back into the sauce and continue with the recipe.

Can I make instant pot baked beans ahead, then reheat them?

Yes, they actually taste better the next day, once the sauce has had time to thicken. Store cooked beans in an airtight container in the fridge for 3-4 days. Reheat on the stovetop with a splash of extra water, or in a covered dish in the oven at 350F/177C for about 30 minutes.

Can I freeze baked beans?

Yes, you can freeze the cooked beans for up to several months. Just add the beans to airtight freezer-safe containers or plastic freezer bags. Thaw overnight in the fridge, then reheat on the stovetop or in a covered dish in the oven at 350F/177C, adding a splash of water if they’ve thickened up too much.