These Homemade Baked Beans (Instant Pot) are packed with deep, rich flavour and take a third of the time as traditional cooking methods. They’re a perfect make-ahead side, buffet, BBQ or potluck dish.
I served them at a dinner party last week with ribs and got thumbs-up ratings. I made them the day before and reheated them on the stove. The consistency was perfect as the sauce thickened up overnight. The tender beans were coated in a slightly sweet savoury sauce, boosted with maple syrup, molasses, brown sugar and Worcestershire sauce. If you like baked beans from the can, I think you’ll like this recipe even better, especially knowing there are no added preservatives. Most recipes I found were quite similar.
The recipe comes from This Old Gal with a few minor tweaks such as using a quick-soak method for the beans to cut the prep time way down. I made the baked beans in my new Instant Pot (gift from Kook Jenna) on a high pressure setting, so technically these beans are not “baked”, but I couldn’t tell the difference.
From a nutrition standpoint, baked beans are super healthy – high in protein and fiber and low in fat. One cup of beans has 12 grams of fiber (huge!), but the trade-off is – um – a bit of stomach gas.
The recipe calls for bacon, but you can easily leave that out for a vegetarian version. Baked beans go really well with ribs, fresh rolls/toast for dipping, eggs, mac&cheese and hamburgers/hotdogs. My husband loves baked beans with almost anything.
Tailor To Your Taste
- Play with the flavours you prefer – less molasses, more maple syrup, more dried mustard, more Worcestershire, etc.
- Eliminate the bacon. Or add sausage instead.
- Pressure cook longer for softer beans. Apparently older beans will take longer to cook.
- Thicken the sauce more by cooking on Saute setting for several minutes (with the Instant Pot cover off) after the Pressure Cooking stage. Keep in mind, though, they thicken in the fridge if you’re making them ahead.