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No Soak Instant Pot Baked Beans

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These are some of the most amazing no soak Instant Pot baked beans you’ll ever eat! Perfectly cooked in your pressure cooker with no pre soaking required. They’re a great sweet and savory side dish for any barbecue.

no soak instant pot baked beansYes you can buy canned baked beans, and they’re pretty good, but these are the most amazing no soak Instant Pot baked beans you will ever make! Heck, we love them with burgers during the week when we don’t have people over and just want a delicious side dish. It’s one of our favorite side dish Instant Pot recipes I tell you. You’ve got to try them. (originally published 6/17)

  • No soak Instant Pot baked beans aren’t hard to put together either. Without the need to soak your beans overnight it just takes about an hour and a half start to finish! 

If you’re looking to wow guests without slaving over the stove This. Is. IT. You can load them up with bacon and/or give them a little kick with some chili powder.

This recipe has raving reviews and has been taken to countless potlucks where others have asked for the recipe. Please do share. 😉

Why are homemade baked beans better than canned?

  1. Homemade is always best because you know EXACTLY what is in the recipe you’re eating
  2. When using dry beans you can control how soft they turn out, I don’t like mushy baked beans personally
  3. You can adjust how sweet your beans are
  4. The heat level can be tailored for your liking, make mild or add tons of spice if you like

 

no soak instant pot baked beans 2

You can adjust the spice level but I keep ours on the milder side. I do add a bit of chili powder just because it adds a great flavor to the homemade baked bean sauce I use to make these. You could definitely kick it up another notch and almost double the amount of that to give it a spicier flavor. Either way the beans turn out tender, the sauce is thick, sweet, and with chunks of bacon inside they are just….oh my goodness good!

  • If you don’t have an Instant Pot I HIGHLY recommend one.

I was hesitant at first and stuck with my crockpot but once I got the hang of it I couldn’t stop creating new, quick, and delicious meals that were done in usually under 30 minutes!

A pressure cooker will work for this recipe as well if you are attached to yours, but from mom to mom this 7 in 1 device has made making dinners SO much easier.

This is what you’ll need to make this easy no soak Instant Pot baked beans recipe and a video showing how we make them too

  1. Dry pinto beans
  2. Water
  3. Bacon – optional
  4. Onion
  5. Molasses
  6. Brown sugar
  7. Dry mustard
  8. Ketchup
  9. White wine vinegar – this is the one I have
  10. Spices

Add hot dogs at the end and follow our Instant Pot beans and franks recipe for another family winner for dinner too!

Instant Pot Beans and Franks 2

Why is using a pressure cooker better than making homemade baked beans on the stovetop?

  1. It is MUCH faster if you’re starting with dry beans (use this Instant Pot cooking times for beans chart to determine timing depending on what beans you’re using)
    1. no soaking overnight
    2. beans go from dry to perfectly soft in about 60 min.
  2. NO need to stand at the stove to cook them
    1. just throw all the ingredients in and walk away

Looking for more easy side dishes?

Here’s a video showing you how to make these no soak Instant Pot baked beans yourself.

 

no soak instant pot baked beans
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4.78 from 27 votes

No soak Instant Pot baked beans

These are some of the most amazing no soak Instant Pot baked beans you'll ever eat! Perfectly cooked in your pressure cooker with no pre soaking required. They're a great sweet and savory side dish for any barbecue and you can add a bit of heat to them too if you want. 
Course Main Course, Side Dish
Cuisine American
Keyword baked beans, best, easy, homemade, instant pot, no soak, pressure cooker
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 10
Calories 210kcal
Author The Typical Mom

Ingredients

  • 16 oz. pinto beans dry, rinsed
  • 6 c water
  • 8 pcs bacon diced
  • 1 onion diced
  • 3/4 c molasses
  • 1/2 c brown sugar packed
  • 1.5 tsp dry mustard
  • 3/4 c ketchup
  • 1/2 tsp salt
  • 1/2 tsp garlic salt
  • 1.5 tbsp white wine vinegar
  • 1/2 tsp chili powder
  • 1.5 tbsp worcestershire Sauce

Instructions

  • Rinse your beans, put inside your Instant Pot or pressure cooker with 6 cups of water and 1 tsp. salt.
  • Put lid on, close steam valve and set Instant Pot to the bean setting, normal, for 60 minutes. 
  • Do a natural release when done and lift lid carefully.
  • Drain beans and set aside.
  • Mix together all other ingredients except for bacon and onions and set aside.
  • Dice onion and bacon. Set Instant Pot to saute, normal setting.
  • Pour a few tbsp. olive oil into Instant pot and add your bacon and onion.
  • Cook until onions have softened. Turn pressure cooker off (important step so it doesn't say burn when you put it on pressure setting again). Deglaze pot (meaning scrape bacon bits off bottom, can add a bit of water to get bits off so burn notice doesn't appear)
  • Add your beans back into your Instant Pot or pressure cooker.
  • Whisk sauce again (sugar will settle to the bottom), and pour over bean mixture.
  • Stir gently.
  • Put lid on, close valve, and set Instant Pot to bean, normal setting for 30 minutes (if you want them REALLY soft set to a bit longer but we think this is perfect).
  • Do a natural release and lift lid carefully. Can serve immediately or if you want sauce to thicken set to saute normal again and stir slowly as it boils for 4-5 minutes, then let it sit for about 10 minutes for sauce to become thick! Leave in IP to stay warm with top ajar.
  • Enjoy!
Nutrition Facts
No soak Instant Pot baked beans
Amount Per Serving (5 oz)
Calories 210
% Daily Value*
Sodium 449mg 19%
Potassium 675mg 19%
Total Carbohydrates 47g 16%
Dietary Fiber 4g 16%
Sugars 34g
Protein 4g 8%
Vitamin A 2.6%
Vitamin C 2.7%
Calcium 9.4%
Iron 13.7%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

  1. I can’t thank you enough for this recipe. I’ve made it numerous times. I’m vegan so I leave out the bacon and Worcestershire sauce (I throw in a splash of soy sauce instead) and I like my beans spicy so I add more chilli powder and use sriracha ketchup. This recipe made me love my instant pot!

    Reply

  3. I never post comments online but decided to make the effort because this recipe was so fabulous . I used navy beans and only cooked them in the sauce for 10 minutes . They taste like they baked for hours . Thank you so much –

    Reply

  5. I made these almost as directed with a little caution taken with all the people saying they had problems on their second cooking time with “burning” indicator. I know it is an extra frying pan, but while my beans were cooking, I cooked the bacon. Deglazed the pan with my diced onions. Then added the rest of the ingredients, using maple syrup (instead of the brown sugar as it was another liquid ingredient instead of a dry) right into the frying pan and did the hard stir in their so as not to mash my beans! Next I dumped them into the drained beans in the insta pot, and added 3/4 cup of water and 1tbsp chicken broth paste and cooked for 25 minutes. perfect. Thanks so much!

    Reply

  8. I’ll never go back to canned beans again! These were so good. I cut back on the molasses by 1/4 cup and the brown sugar by a two tablespoons and they were perfect for my gang as we prefer spice to sweet. I added a little veg. broth before the 2nd pressure cook and had no issues with burn or no pressure. I also only did the 2nd round for only 25 minutes and did a quick release and they were the perfect texture for us (again..we prefer a bit of a bit to soft).

    Reply

  9. I followed the directions with 1 exception. An old friend used to do this when she made beans from scratch. I added a stick of butter to the final step and they were delicious. Perfect!! No more canned beans for me.

    Reply

  11. The end result was great – I did have to add liquid twice because it wouldn’t come to pressure and in the end, it actually never did pressure the second time. It was no problem though, I just simmered it for about an hour in the pot and the end result was a winner!

    Reply

  12. I made this yesterday for July 4th and it was really tasty! I loved it! However, even after deglazing the pan when cooking the bacon and onions, I got the burn notice multiple times. I had stop and add water several times until there was enough liquid. I’ll make it again but I’ll just add a cup of water to the sauce from the get go.

    Reply

    • I used apple cider vingar we are from the south and they belief in their apple cider I am from the north and you know us lol

      Reply

  15. Made them for the third time in two weeks today. This recipe is quite forgiving. I forgot to put oil in the pot before the onions and bacon. It was ok. I didn’t have quite enough molasses – like maybe an eight cup short – it was ok. I added a tsp of liquid smoke. It was ok.

    I get rave reviews. It’s ok. 😉

    Reply

  16. These are incredible. My first stab at beans in the IP and they are PERFECT. I’m thrilled to not be buying those canned varieties with all kinds of cake ingredients anymore. My toddler ate an entire bowl. I didn’t have molassses but I used a combo of local honey and maple syrup. Yum!

    Reply

  17. Made them again today. Upped the heat just a tiny bit and added 1/2 t of liquid smoke. Just perfect. Get to make them AGAIN Monday. Might up the liquid smoke to a full tsp.

    Also – did force de-pressure on the beans. Found that they had just a bit more tooth to them.

    We’ll see what changes I make for Monday.

    Reply

  19. Made these yesterday for a pot luck tonight. I often make things a day ahead of time to be sure of the recipe. I’ll put them in the crock pot this afternoon for the reheat.

    THEY ARE DELICIOUS!!! I love knowing from other reviewers that other beans work as well. What would happen if you combined beans? Like part pinto, part navy? Anybody tried black beans?

    I’ll be making this recipe again. Many thanks.

    Reply

  20. Delicious! Have a tried a couple of different recipes but this one is by far the best. I used navy beans and it turned out perfect. I did have trouble with my pot coming to pressure but I opened it and gave everything a stir and then it sealed and came to pressure. Can I freeze them? There’s only 2 of us and it does make a lot.

    Reply

  21. I ran into the burn message problem as well. No worries, I finished them in a dutch oven for 90 minutes. They came out great and it’s really handy. Basically, you can make great beans in about 3 hours. The beauty of the dutch oven is it’s not as time sensitive so you can go a little longer as need be.

    I like the balance of your ingredients though I’ve been experimenting a bit. I started making my own Ketchup this year (a smoked jalepeno style) and it works well with your dish. Thanks.

    Reply

  23. I made these tonight but substituted Orca Beans because I had them in the pantry. Bob’s Red Mill said to pressure cook Orcas 21 minutes so that is what I did instead of the 60. They came out perfect and the sauce has a really good flavour.

    Reply

  24. I made these tonight, but used the equal part of brown sugar stevia (my bf is diabetic) and they have a great flavor, just too sweet. Kicking myself for not just using the regular brown sugar. Thank you for the great recipe. Ps. I couldn’t get my IP to seal on the second cook as well.

    Reply

  25. I had to add more quite a bit of maple syrup to the tiny bit of molasses I had on hand, and more chili powder than recommended, but I was thrilled to be able to make baked beans at high altitude (9000′) for the first time ever! Great directions that were easy to follow, and I will be making this again.

    Reply

  26. I’ve made this twice now, Love the flavor, followed the ingredients and amounts EXACTLY, however, during the second phase of cooking it never came to pressure, it burned both times, I don’t understand what could be wrong. Any ideas???

    Reply

    • I have never had that happen and have never had anyone else say that was the case either so I am not sure, maybe double the sauce amount next time??

      Reply

    • I am currently making these now. Just heard the good ‘beep meaning it came to pressure. I received the burn message twice, As well. And I preemptively added two cups of water to ensure that didn’t happen.
      I increased the time by ten minutes and am using low pressure. Not sure if they will turn out.

      Reply

      • It may come on as stated above if you don’t scrape the bits of bacon off or turn IP off after sauteing bacon and onions.

  27. Is it natura release, as in leaving it until it releases itself or quick release, doing it yourself quickly?

    Reply

    • Natural release takes over 5mins, you open the valve just a little. This is to keep the juice in the pot not on the cabinet.

      Reply

  28. My 6qt Lux IP doesn’t have a Beans setting. Is there another setting I can use for the initial cooking time?

    Reply

  29. Thank you so much for the videos that go with the recipes! I get a lot of my questions answered by just watching you make the recipe. Your recipes and my Instant Pot are amazing!

    Reply

  30. I made this recipe yesterday. This was the first time that I used my Instant Pot. As any cook would I tweaked it just a bit. I used Great Northern White Beans, rice vinegar, I was out of white wine vinegar, cooked the beans for 40 minutes and then again with sauce 25. Oh my they were amazing!!! Thank you TM for making my first experience with the IP a huge success!!! One of things that I think really works is draining the water, then adding the sauce. I watched several recipes on YouTube and they added the water and sauce at the same time and they all came out watery. Mine or should I say yours were prefect!!! Thanks again!

    Reply

  31. Made this recipe yesterday. Only change was that I used kidney beans. Delicious!

    Before doing the final 35 minutes, I was concerned about the thickness of the sauce and was concerned I might have a “burn”, so I did add 1 cup of water. I don’t know whether it really made a difference, but I didn’t get a “burn” and the thickness turned out fine.

    The best endorsement is my wife’s reaction. Initially, she did not want me to make these because she liked my crock pot (not Crock Pot) slow cook recipe so much. Well, after she ate these, she told me that she liked them better, and this is our new go to recipe!

    The bosun is the flexibility this provides. With my old recipe required an overnight soak and and all day bake. I did not decide to do these until 1:00 pm and I didn’t have beans and bacon in the house, yet I had them on the table by 6:00 pm. The only downside was that I did miss the smell of baking beans in the house all day. 😀

    Reply

  32. Can I cut this in half for my 6 qt as there’s only two of us? Also, can I omit the white wine vinegar or sub something else? Cider vinegar or regular white vinegar? These look delicious!

    Reply

  35. I found that the initial cooking time made the beans mushy. What I added them back to the pot with the sauce the sauce was not liquid enough and my IP wouldn’t seal as I got a burn warning. Opened it up and added a few cups of water to it so that it could simmer with the sauce.

    Reply

    • Everyone desires a different consistency. I don’t think they are mushy at all. If you prefer a firmer bean then cook a bit shorter initially.

      Reply

    • I would half all my recipes for a 3 qt. yes. I am not familiar with altitude as I am in SoCal. I would set for less time, check, and you can always recover, close valve, and set for longer until you get the hang of how to adjust recipes. Wish I could help more.

      Reply

  39. Do you pre-cook and drain the bacon before placing instant pot? Seems like a lot of fat from the bacon….

    Getting ready to use ours for the very first time in a few hours 🙂 (have been waiting for this day for over a year!!)

    Reply

  41. These taste great! I used navy bean as that is what I had on hand. Best beans I’ve made in the IP this summer. Thanks for the great recipe. They taste even better the next day! Freezes well, which is great as the recipe makes a ton! We got about 9 cups of baked beans.

    Reply

    • The oil is necessary to control foaming of the beans in the pressure cooker. It’s drained off so very little will be consumed if that’s your concern. Salt is important for the texture when you’re cooking beans in the pressure cooker. It helps prevent the bean skins from splitting as readily and turning to mush. Again, the beans are drained so not all of the salt will be in the final dish, just what was absorbed by the beans. I didn’t use salt in the sauce. Bacon is a flavour ingredient. It will taste different without it but not necessarily “bad”. There are lots of vegetarian baked bean recipes that don’t include it.

      Reply

      • This is confusing. Wouldn’t the bean be more likely to foam in the first cooking period where there isn’t any oil or fat called for in the recipe?

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