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No Soak Instant Pot Baked Beans

05/24/2020 by The Typical Mom 122 Comments

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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 Fourth of July or any barbecue.

no soak instant pot baked beans

Yes 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! It’s one of our favorite side dish Instant Pot recipes I tell you. You’ve got to try them. (originally published 6/17)

We love homemade baked beans with burgers during the week when we don’t have people over too.

It’s an easy and delicious side dish. This is just one of our many Instant Pot bean recipes you can choose from. 😉 You can make it as a Ninja Foodi recipe too.

Let’s start with a few basic tips:

  • Make sure to Bookmark our InstaPot recipes page. We add new ones each week!
  • Then LIKE our IP Facebook page for new ideas daily.
    • This is a great InstaPot cookbook and set of wooden utensils are great to grab too.
    • I HIGHLY recommend you buy this non stick pot. It is easier to clean and will avoid the burn message too.

For reference, this is the pressure cooker I have and use for all recipe creations.

star wars instant pot

Instant Pot baked beans

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. 😉

Cooking Beans in a Pressure Cooker

Cooking beans in a pressure cooker is easier than you might think. I have done it many times and each time they come out tender and full of flavor.

Homemade baked beans

  1. Homemade is always best because you know EXACTLY what is in the recipe you’re eating
  2. When cooking dry beans in a pressure cooker 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

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.

instant pot baked beans

Baked beans in Instant Pot

  1. Dry pinto beans
  2. Cups of water to soften dry beans
    1. I tend to use room temp. vs. cold 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

Some people have added a touch of maple syrup, this is optional. I think this recipe is sweet enough as is.

best instant pot baked beans

Here are a few questions you might have before you get started:

Which beans are used in baked beans?

Typically navy beans are used in those you would buy in a can and already made. You just need to heat those up before eating. Pinto beans are also used, it is up to you which you prefer.

How do you make baked beans from scratch?

We are here to show you how to do just that. Ours are sweet and savory using molasses, brown sugar and some bacon and ketchup to cut the sweetness. Our Instant Pot baked beans are to die for!

Can you make baked beans without soaking overnight?

When using a pressure cooker there is no soaking required. If you use your stovetop, oven, or Crockpot you’ll want to soak for 12 hours or so beforehand.

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 pressure cooking better than making homemade baked beans on the stovetop or slow cooker?

  1. They turn out perfectly every time
  2. Cooking and softening dry beans in the Instant Pot is MUCH faster. Use this Instant Pot cooking times for beans for times
    1. no soaking overnight
    2. beans go from dry to perfectly soft in about 60 min.
    3. you can see here what we mean, as well as peeking at our Instant Pot black beans from dry to perfect
  3. NO need to stand at the stove to cook them
    1. cooking the beans this way you just throw all the ingredients in and walk away

BUT if you love your crock here is our Crockpot baked beans recipe to try too!

crockpot baked beans

Looking for more easy side dishes?

  • Easy ambrosia recipe is sweet and a favorite for kids
  • Pressure cooker refried beans are fabulous for Taco Tuesdays
    • Our homemade pressure cooker pinto beans are great too
  • Make a Simple potato salad for every bbq with hamburgers

Read the reviews below, everyone says this is a great recipe!

Want to see a few of my favorite things you might want to write on your Christmas list this year??!! 😉 Take a peek and see how many you might already have…twinsies!

Looking for more easy family recipes and tips? LIKE The Typical Mom Facebook page?

Then sign up for my free newsletter, and follow me on Pinterest! 😉

***** If you LOVED this recipe give it 5 Stars below and let everyone know what you thought about it. 😉

the typical mom

Time needed: 1 hour and 30 minutes.

Instant Pot Baked Beans

  1. Prepare

    Rinse your beans, put inside your Instant Pot or pressure cooker with 6 cups of water and 1 tsp. salt.

  2. Cook beans

    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.

  3. Add ingredients

    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). Deglaze pot to get brown bits off.

  4. Cook again

    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.

  5. Serve

    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 – 15 minutes for sauce to become thick! Leave in IP to stay warm with top ajar.

no soak instant pot baked beans
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4.68 from 40 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!

Video

Nutrition Facts
No Soak Instant Pot Baked Beans
Amount Per Serving (5 oz)
Calories 210
% Daily Value*
Sodium 449mg20%
Potassium 675mg19%
Carbohydrates 47g16%
Fiber 4g17%
Sugar 34g38%
Protein 4g8%
Vitamin A 130IU3%
Vitamin C 2.2mg3%
Calcium 94mg9%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: Instant Pot Recipes, Side Dishes Tagged With: beans, instant pot, pressure cooker

Reader Interactions

Comments

  1. Karen says

    02/07/2021 at 2:04 pm

    Excellent beans and one of the best I’ve had. A bit too sweet for me and will likely scale back the brown sugar to 1/3 cup and molasses to 2/3 cup. I also added a tbsp. Of balsamic vinegar to the sauce because I love the dimension it brings. No Burn signal for me, but during the second cook, the pin never came up to seal but the counter still went down to 0. These will definitely stay in my rotation.

    Reply
    • The Typical Mom says

      02/09/2021 at 11:09 am

      Oh yay

      Reply
  2. Cheryl White says

    01/30/2021 at 2:19 pm

    Made these today. DELICIOUS!
    I wasn’t sure how much bacon to use as my slices were thickly cut from a local butcher. 8 slices was almost 1lb! I used approximately 4 slices. After reading the recipe and ALL the previous reviews, I decided to a bit of water to the sauce. I measured out 1 cup. I used a bit to help with deglazing and added a total of 1/2 cup to the mix before the second cooking. I removed the insert from my 8 QT Instant Pot to deglaze the bottom and add the sauce. I DID NOT receive the burn error. Phew! After cooking, I boiled the beans 5 minutes using the saute mode, removed the insert and let them sit for 10 minutes as indicated. This recipe is definitely a KEEPER!!!!!!

    Reply
    • The Typical Mom says

      01/30/2021 at 4:38 pm

      yay!

      Reply
  3. KarenAnn says

    12/27/2020 at 12:23 pm

    I’ve made these about 4 times and get the burn message every time. The last time I made them, I let it give me 2 burn notices and then got frustrated and finished without the pressure as it never did get up to pressure. Since the beans were already soft enough, it didn’t take long and the sauce was cooked through and beans tasted great. The sauce has such great flavor but it IS very thick and sugary so it’s no wonder it wants to burn. May just plan on finishing on another function without pressure next time. Do you have a search function on your blog? I am not seeing one and having an issue just getting to the recipe I want quickly.

    Reply
  4. Audrey says

    11/05/2020 at 1:29 pm

    I made these for supper tonight and omg they were absolutely amazing. I didn’t have molasses so I used extra brown sugar and an extra quarter cup of ketchup. I used raw apple cider vinegar in place of the white wine vinegar. The instant pot was giving me burn notice so I put it in a 9×13 and baked it at 350* for 40 minutes. So freaking good.

    I do cook the bacon to crispy though. I hate chewy bacon.

    Reply
  5. Sharon says

    10/16/2020 at 10:02 am

    I made the beans as the recipe stated (same times for cooking) except without the chili powder, and separately cooked the bacon & onions in the frying pan. I used my non-stick Instapot insert pot after mixing the beans with the sauce and they cooked fine. Did not get the “burn” message. Everyone commented on how tasty the beans were.

    Reply
  6. Aimee Pierce says

    06/21/2020 at 6:25 pm

    I just made these exact to the recipe and they are now a new family favorite!

    Reply
  7. Tanya Munoz says

    06/21/2020 at 11:28 am

    There is no “normal” setting on my instant pot. I just put beans on high for 60 minutes. Is that okay?

    Reply
  8. Kristy c says

    06/10/2020 at 4:36 pm

    Due to lack of time I only cooked the beans for 40 minutes and then I did 25 minutes on the rest of the recipe. They were fine, next time I will make sure I have enough time for a softer bean. But the flavors were perfect. I did add 1/4 cup of maple syrup.

    Reply
    • The Typical Mom says

      06/11/2020 at 9:00 am

      Yeah glad it was a hit

      Reply
  9. Shelley Steeves Keith says

    05/30/2020 at 3:53 pm

    only 3 stars as I had my instant pot go to BURN 3 x I had cooked the bacon and onion in a frying pan
    so I did not need to deglaze the pot, after the 1st burn I took out the beans and sauce and washed the pot clean placed back in same thing happened , then I stirred until nothing on bottom again the burn Now on slow cooker mode to finish Not sure what else I could have done

    Reply
    • Diane says

      11/13/2020 at 1:28 pm

      I had the same thing happen. I’m going to try adding a cup of water to the pot, add the beans, add the sauce and not stirring it. I’ll saute afterwards to thicken them up.

      Reply
  10. Mamamiche says

    05/29/2020 at 4:48 pm

    Is it supposed to be that molasses-y?? I followed exactly, the sauce seems a bit bitter. I’m just referring to the sauce before they’re baked on the beans

    Reply
    • The Typical Mom says

      05/29/2020 at 4:52 pm

      I guess you could describe it as that but once it is cooked it will taste different than cold.

      Reply
      • Amanda says

        07/29/2020 at 10:28 am

        Love this recipe! I did reduce the sugar and the chili powder a bit. Made these for a back yard retirement party; one of the guests loved them so much that he bought an Instant Pot just so he could make them himself!

      • The Typical Mom says

        07/30/2020 at 9:19 am

        Yay!!

    • Angie says

      06/04/2020 at 11:47 am

      Did you use backstrap molasses vs reg? That makes a huge difference.

      Reply
  11. Nancy J says

    05/02/2020 at 1:22 pm

    I made this recipe several times exactly as it’s written and it comes out perfect every time. Don’t be tempted to change anything! At first the times seemed overly long. No. Perfect!

    Reply
  12. Erin says

    04/11/2020 at 7:52 am

    Just tried this and it turned out great. I’ve been avoiding making baked beans with soaking and this recipe was perfect. I skipped the bacon and onion and followed everything else. I used the multigrain setting because my ip does not have a bean setting. Thanks for the recipe!

    Reply
    • The Typical Mom says

      04/11/2020 at 11:42 am

      OH yeah glad you loved them too

      Reply
  13. Lynne says

    03/24/2020 at 1:48 pm

    I haven’t made them yet but I was trying to figure out where the sauce came from, sorry. And what’s in the sauce for ingredients?

    Reply
  14. Don Skutt says

    01/25/2020 at 7:03 am

    If I double the beans do I double the water? I can’t find the video on the no soak baked bean recipe

    Reply
  15. Barb Laboss says

    11/21/2019 at 5:55 am

    I am very confused by this recipe. The directions say to pressure cook the beans for 60 minutes (in water), NPR, add sauce, then pressure cook an additional 30 min., then NPR. Yet in the linked “Instant Pot Times for Cooking Beans” states to pressure cook the pinto beans for 25 to 30 min, NPR.

    My question is are the cooking times in this recipe correct? If not, what are the correct times?

    Reply
    • The Typical Mom says

      11/21/2019 at 9:43 am

      Yes but if you increase the amount of beans the timing needs to be longer. If you follow these directions they will turn out great as the reviews show. If you want them firmer then you could set to closer to 50 min.

      Reply
  16. Heather says

    11/16/2019 at 1:01 pm

    I got a burn notice twice after the bacon. I did add water and deglaze before adding the beans and sauce. The flavor was great still. Maybe just a tiny bit burnt. I ended up finishing them on the saute setting.

    I used navy beans, they were a bit well done after the 60 mins. I think next time I will cook the bacon on the side and cut down the initial cook time.

    Reply
    • The Typical Mom says

      11/17/2019 at 9:30 am

      Well you MUST fully deglaze the pot and turn off right away to allow it to cool before turning it to pressure. I HIGHLY suggest that everyone get a non stick inner pot. This will greatly reduce your chances of getting a burn message, and easier cleanup

      Reply
    • Nancy Staab says

      08/02/2020 at 6:26 pm

      I have to add water to the recipe, about 8 ounces of water to this recipe to avoid the burn notice. When you add the beans and the sauce, after sautéing the onions and bacon, you need to add 8 ounces of water, at least. Yes it is “soupy” but the only way to avoid the burn notice. It has nothing to do with deglazing the pot, or sticking to the pot. Have even tried sautéing the onions and bacon in a separate skillet and still get the burn notice without adding the water.

      Reply
      • Audrey says

        11/05/2020 at 1:27 pm

        I will try this tonight.

  17. Emma says

    06/24/2019 at 5:14 pm

    My IP doesn’t have a ‘Bean’ setting. Can I just use the manual setting?

    Reply
    • Christine Butcher says

      07/21/2019 at 7:41 am

      Do you have a multigrain setting? That’s what I used and adjusted the time

      Reply
  18. Don says

    06/22/2019 at 6:02 pm

    Do you cook these beans on high or low pressure ? How long does it take for natural release. Mine took 45 minutes.

    Reply
  19. Sarah G says

    05/21/2019 at 7:14 am

    The flavor in this is SO AMAZING!!! I absolutely loved it! One change I will make in the future is cook time. One hour was way too long. They were mush for me after the hour and would have mad great retried beans around mash at that point, and I only pc’d for an additional 10 min after the hour. Maybe it’s because my pot is 10qt or something? Next time I’ll cook for 40 minutes then an additional 10 after that for the sauce. I also doubled the recipe.

    Reply
    • The Typical Mom says

      05/21/2019 at 7:23 pm

      Yeah glad it was a hit. I am not familiar with a 10 qt but it would cook differently

      Reply
  20. Mary says

    04/18/2019 at 6:43 am

    I’m making a double recipe….should I make 2 separate batches..probably not enough in the pot for 2?

    Reply
    • The Typical Mom says

      04/18/2019 at 9:43 am

      I would make 2 separately yes.

      Reply
  21. Lorraine says

    03/10/2019 at 2:05 pm

    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
    • The Typical Mom says

      03/11/2019 at 8:36 am

      I’m so glad you love it.

      Reply
      • Mary says

        03/20/2019 at 4:48 am

        Made these last night they were great want to double recipe so do I have to add more time in the instant pot

      • The Typical Mom says

        03/21/2019 at 9:51 am

        I haven’t done that so I don’t know for sure but believe others have and they’ve turned out. The initial step using more beans would probably take longer but unsure of timing.

      • Anna Barrier says

        08/30/2019 at 9:48 am

        I like to soak my beans so there is less digestive issues… Would you cook for half the time?

      • The Typical Mom says

        08/30/2019 at 2:29 pm

        I haven’t done that, so I am unsure of timing.

    • Mark says

      04/15/2020 at 4:46 am

      Try vegan worcestershire sauce some time. (Annies makes a good one.) Great flavor, way better than just soy sauce

      Reply
      • Jessica says

        08/02/2020 at 3:47 pm

        Amazing!! I made these last night for a BBQ and they were all the rave. I got so many compliments and people just loved them. I’m making them again today. I used Coconut Aminos since I didn’t have Worcestershire sauce.

  22. Toni says

    01/12/2019 at 11:29 am

    Just made the baked beans, omg in under 2 hours with a baked all day taste

    Reply
  23. Katie says

    11/04/2018 at 6:27 am

    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
  24. Linda Godin says

    11/03/2018 at 2:20 pm

    I made this today these beans came out AWESOME!

    Reply
    • The Typical Mom says

      11/04/2018 at 4:44 pm

      So glad you loved them!!

      Reply
  25. Lorrie Tannahill says

    09/26/2018 at 5:44 pm

    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
  26. Lara reed says

    09/22/2018 at 1:26 pm

    Do you cook thdinner bacon before adding with onion or cook in the instant pot on saute?

    Reply
    • The Typical Mom says

      09/22/2018 at 7:24 pm

      With onion in pot on saute, video shows how I do it.

      Reply
  27. Diane says

    09/05/2018 at 8:14 am

    Perfect in every way!! No need to change a thing❣️

    Reply
  28. Christy says

    09/02/2018 at 3:10 pm

    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
    • The Typical Mom says

      09/04/2018 at 9:18 am

      So glad you loved them too!

      Reply
  29. Mary Man says

    08/25/2018 at 2:25 am

    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
    • The Typical Mom says

      08/25/2018 at 2:08 pm

      Interesting! Glad you loved it.

      Reply
  30. Cindy says

    07/28/2018 at 3:12 pm

    I wish I had used half the sugar…too sweet for my taste.

    Reply
  31. The Bearded Hiker says

    07/07/2018 at 4:28 pm

    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
  32. Tanya N McNally says

    07/05/2018 at 11:49 am

    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
  33. Sarah says

    07/02/2018 at 10:10 am

    I made them today for a Canada day bbq! AMAZING! ?

    Reply
    • The Typical Mom says

      07/02/2018 at 10:29 am

      OH yeah!!

      Reply
  34. TAMARA says

    06/28/2018 at 8:52 am

    Do you have a substitute for white wine vinegar?

    Reply
    • The Typical Mom says

      07/02/2018 at 10:33 am

      That is all I have used, if left out it will just be a bit sweeter tasting.

      Reply
    • debbie says

      02/06/2019 at 6:08 pm

      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
  35. Susan H Marsh says

    06/25/2018 at 6:40 pm

    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
    • The Typical Mom says

      06/26/2018 at 8:26 am

      OH yeah glad you loved them!

      Reply
  36. Melissa says

    06/25/2018 at 4:49 pm

    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
    • The Typical Mom says

      06/26/2018 at 8:26 am

      Yeah, so glad you enjoyed them too!

      Reply
  37. Susan H Marsh says

    06/23/2018 at 8:21 pm

    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
    • The Typical Mom says

      06/26/2018 at 8:27 am

      Glad you’re loving them!

      Reply
  38. Pl says

    06/17/2018 at 3:07 pm

    This was my first time doing a baked bean. This receipe eas sooo goid.Thanks for sharing.

    Reply
  39. Susan Marsh says

    06/14/2018 at 5:34 am

    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
    • The Typical Mom says

      06/14/2018 at 12:46 pm

      so glad you loved them!

      Reply
  40. Kim says

    06/08/2018 at 9:35 am

    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
    • The Typical Mom says

      06/10/2018 at 8:31 pm

      I’m so glad you loved it too.

      Reply
    • Sharon says

      10/16/2020 at 10:40 am

      Yes, they freeze very well!

      Reply
  41. Doug Sprinthall says

    06/03/2018 at 1:24 pm

    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
  42. Carla says

    05/21/2018 at 1:24 pm

    Took them to a barbeque and got raves. Thank you!

    Reply
    • The Typical Mom says

      05/22/2018 at 9:09 am

      OH I’m so glad!

      Reply
  43. Betti says

    04/24/2018 at 3:13 pm

    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
  44. Karen Eby says

    04/11/2018 at 8:33 pm

    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
  45. Sherry C says

    04/07/2018 at 4:45 pm

    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
  46. Nikki says

    03/22/2018 at 7:36 pm

    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
    • The Typical Mom says

      03/26/2018 at 3:41 pm

      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
    • Jenna says

      04/08/2018 at 11:55 am

      Are you leaving it on sauté instead of switching it to pressure (bean or manual setting)?

      Reply
    • Kristine says

      04/16/2018 at 2:38 pm

      me too, burn message twice so far

      Reply
    • Ann says

      04/23/2018 at 12:21 pm

      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
      • The Typical Mom says

        04/23/2018 at 5:14 pm

        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.

  47. Jennifwr says

    03/22/2018 at 2:05 pm

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

    Reply
    • Doc says

      04/18/2018 at 1:41 pm

      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
  48. Jeanny says

    02/27/2018 at 8:59 am

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

    Reply
    • GordN says

      04/07/2018 at 1:29 pm

      Same time just use high pressure. According to my book.

      Reply
  49. Belinda says

    02/26/2018 at 11:56 am

    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
  50. Bill says

    02/16/2018 at 4:28 pm

    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
    • The Typical Mom says

      02/18/2018 at 8:32 pm

      So glad you loved theme!!

      Reply
  51. Wayne Anstey says

    02/14/2018 at 8:09 am

    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
  52. Sue says

    02/14/2018 at 8:03 am

    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
  53. gem says

    02/11/2018 at 11:54 am

    Made these today. Used navy beans instead of pinto beans. They are delicious!

    Reply
  54. Jenn says

    02/10/2018 at 7:03 pm

    Made a double batch tonight and they were great. Thanks so much.

    Reply
  55. Tracey Hyatt says

    01/15/2018 at 10:22 am

    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
    • The Typical Mom says

      01/16/2018 at 9:35 am

      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
  56. Bevie says

    01/13/2018 at 10:38 am

    So in my 3qt pot I should halve the recipe? What for high altitude should I do? Thanks Bevie

    Reply
    • The Typical Mom says

      01/13/2018 at 4:18 pm

      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
  57. Kristina says

    12/29/2017 at 8:28 pm

    Question… should the sauce cover the beans when they are put back in the IP?

    Reply
  58. Jenny says

    12/16/2017 at 6:43 pm

    Making these for the second time. My boys and I both love this recipe!

    Reply
    • The Typical Mom says

      12/19/2017 at 3:46 pm

      OH good….going to do a franks and beans one soon too, check back!

      Reply
  59. Deb Worthington says

    11/22/2017 at 10:04 am

    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
  60. Janet says

    10/02/2017 at 9:02 am

    Just finished making these.They are yummy!

    Reply
    • The Typical Mom says

      10/02/2017 at 1:41 pm

      OH good!!

      Reply
  61. Linda Flood says

    08/05/2017 at 11:30 am

    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 Typical Mom says

      08/06/2017 at 12:50 pm

      SO glad you loved them!

      Reply
  62. Tina Rusch says

    07/24/2017 at 4:07 pm

    I made this yesterday and it was fabulous! I will definitely make it again! Question: Can I double the recipe?

    Reply
    • The Typical Mom says

      07/24/2017 at 5:10 pm

      OH good!! No it will be too much to double it all in one pot.

      Reply
    • Jill says

      09/02/2017 at 7:53 pm

      I doubled in my 8qt no problem 🙂 fabulous recipe! thanks!

      Reply
      • The Typical Mom says

        09/04/2017 at 4:44 pm

        OH good!!

      • Laura says

        01/27/2018 at 7:30 pm

        I doubled it in my 6 qt no problem.

      • The Typical Mom says

        01/28/2018 at 9:54 am

        Oh good!

      • Dana says

        07/04/2018 at 8:36 am

        Did you double the water when you doubled the lbs of beans?

  63. SJ says

    07/05/2017 at 6:29 am

    Can I make these without the bacon? Do I need to add salt or oil?

    Reply
    • Kate MacKay says

      07/11/2017 at 5:47 am

      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
      • Teresa says

        02/04/2018 at 1:23 pm

        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?

    • The Typical Mom says

      07/11/2017 at 6:27 pm

      I’d add a bit of olive oil if you aren’t using bacon.

      Reply

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