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.
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.
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 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
- Homemade is always best because you know EXACTLY what is in the recipe you’re eating
- When cooking dry beans in a pressure cooker you can control how soft they turn out. I don’t like mushy baked beans personally
- 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
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.
Baked beans in Instant Pot
- Dry pinto beans
- Cups of water to soften dry beans
- I tend to use room temp. vs. cold water
- Bacon – optional
- Onion
- Molasses
- Brown sugar
- Dry mustard
- Ketchup
- White wine vinegar – this is the one I have
- Spices
Some people have added a touch of maple syrup, this is optional. I think this recipe is sweet enough as is.
Here are a few questions you might have before you get started:
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.
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!
Why is pressure cooking better than making homemade baked beans on the stovetop or slow cooker?
- They turn out perfectly every time
- Cooking and softening dry beans in the Instant Pot is MUCH faster. Use this Instant Pot cooking times for beans for times
- no soaking overnight
- beans go from dry to perfectly soft in about 60 min.
- you can see here what we mean, as well as peeking at our Instant Pot black beans from dry to perfect
- NO need to stand at the stove to cook them
- 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!
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!
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***** If you LOVED this recipe give it 5 Stars below and let everyone know what you thought about it. 😉
Time needed: 1 hour and 30 minutes.
Instant Pot Baked Beans
- Prepare
Rinse your beans, put inside your Instant Pot or pressure cooker with 6 cups of water and 1 tsp. salt.
- 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.
- 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. - 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. - 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
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!
Karen says
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.
The Typical Mom says
Oh yay
Cheryl White says
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!!!!!!
The Typical Mom says
yay!
KarenAnn says
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.
Audrey says
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.
Sharon says
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.
Aimee Pierce says
I just made these exact to the recipe and they are now a new family favorite!
Tanya Munoz says
There is no “normal” setting on my instant pot. I just put beans on high for 60 minutes. Is that okay?
Kristy c says
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.
The Typical Mom says
Yeah glad it was a hit
Shelley Steeves Keith says
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
Diane says
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.
Mamamiche says
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
The Typical Mom says
I guess you could describe it as that but once it is cooked it will taste different than cold.
Amanda says
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
Yay!!
Angie says
Did you use backstrap molasses vs reg? That makes a huge difference.
Nancy J says
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!
Erin says
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!
The Typical Mom says
OH yeah glad you loved them too
Lynne says
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?
Don Skutt says
If I double the beans do I double the water? I can’t find the video on the no soak baked bean recipe
Barb Laboss says
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?
The Typical Mom says
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.
Heather says
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.
The Typical Mom says
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
Nancy Staab says
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.
Audrey says
I will try this tonight.
Emma says
My IP doesn’t have a ‘Bean’ setting. Can I just use the manual setting?
Christine Butcher says
Do you have a multigrain setting? That’s what I used and adjusted the time
Don says
Do you cook these beans on high or low pressure ? How long does it take for natural release. Mine took 45 minutes.
Sarah G says
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.
The Typical Mom says
Yeah glad it was a hit. I am not familiar with a 10 qt but it would cook differently
Mary says
I’m making a double recipe….should I make 2 separate batches..probably not enough in the pot for 2?
The Typical Mom says
I would make 2 separately yes.
Lorraine says
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!
The Typical Mom says
I’m so glad you love it.
Mary says
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
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
I like to soak my beans so there is less digestive issues… Would you cook for half the time?
The Typical Mom says
I haven’t done that, so I am unsure of timing.
Mark says
Try vegan worcestershire sauce some time. (Annies makes a good one.) Great flavor, way better than just soy sauce
Jessica says
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.
Toni says
Just made the baked beans, omg in under 2 hours with a baked all day taste
Katie says
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 –
Linda Godin says
I made this today these beans came out AWESOME!
The Typical Mom says
So glad you loved them!!
Lorrie Tannahill says
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!
Lara reed says
Do you cook thdinner bacon before adding with onion or cook in the instant pot on saute?
The Typical Mom says
With onion in pot on saute, video shows how I do it.
Diane says
Perfect in every way!! No need to change a thing❣️
Christy says
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).
The Typical Mom says
So glad you loved them too!
Mary Man says
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.
The Typical Mom says
Interesting! Glad you loved it.
Cindy says
I wish I had used half the sugar…too sweet for my taste.
The Bearded Hiker says
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!
Tanya N McNally says
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.
Sarah says
I made them today for a Canada day bbq! AMAZING! ?
The Typical Mom says
OH yeah!!
TAMARA says
Do you have a substitute for white wine vinegar?
The Typical Mom says
That is all I have used, if left out it will just be a bit sweeter tasting.
debbie says
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
Susan H Marsh says
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. 😉
The Typical Mom says
OH yeah glad you loved them!
Melissa says
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!
The Typical Mom says
Yeah, so glad you enjoyed them too!
Susan H Marsh says
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.
The Typical Mom says
Glad you’re loving them!
Pl says
This was my first time doing a baked bean. This receipe eas sooo goid.Thanks for sharing.
Susan Marsh says
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.
The Typical Mom says
so glad you loved them!
Kim says
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.
The Typical Mom says
I’m so glad you loved it too.
Sharon says
Yes, they freeze very well!
Doug Sprinthall says
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.
Carla says
Took them to a barbeque and got raves. Thank you!
The Typical Mom says
OH I’m so glad!
Betti says
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.
Karen Eby says
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.
Sherry C says
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.
Nikki says
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???
The Typical Mom says
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??
Jenna says
Are you leaving it on sauté instead of switching it to pressure (bean or manual setting)?
Kristine says
me too, burn message twice so far
Ann says
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.
The Typical Mom says
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.
Jennifwr says
Is it natura release, as in leaving it until it releases itself or quick release, doing it yourself quickly?
Doc says
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.
Jeanny says
My 6qt Lux IP doesn’t have a Beans setting. Is there another setting I can use for the initial cooking time?
GordN says
Same time just use high pressure. According to my book.
Belinda says
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!
Bill says
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!
The Typical Mom says
So glad you loved theme!!
Wayne Anstey says
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. ?
Sue says
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!
gem says
Made these today. Used navy beans instead of pinto beans. They are delicious!
Jenn says
Made a double batch tonight and they were great. Thanks so much.
Tracey Hyatt says
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.
The Typical Mom says
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.
Bevie says
So in my 3qt pot I should halve the recipe? What for high altitude should I do? Thanks Bevie
The Typical Mom says
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.
Kristina says
Question… should the sauce cover the beans when they are put back in the IP?
Jenny says
Making these for the second time. My boys and I both love this recipe!
The Typical Mom says
OH good….going to do a franks and beans one soon too, check back!
Deb Worthington says
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!!)
Janet says
Just finished making these.They are yummy!
The Typical Mom says
OH good!!
Linda Flood says
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.
The Typical Mom says
SO glad you loved them!
Tina Rusch says
I made this yesterday and it was fabulous! I will definitely make it again! Question: Can I double the recipe?
The Typical Mom says
OH good!! No it will be too much to double it all in one pot.
Jill says
I doubled in my 8qt no problem 🙂 fabulous recipe! thanks!
The Typical Mom says
OH good!!
Laura says
I doubled it in my 6 qt no problem.
The Typical Mom says
Oh good!
Dana says
Did you double the water when you doubled the lbs of beans?
SJ says
Can I make these without the bacon? Do I need to add salt or oil?
Kate MacKay says
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.
Teresa says
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
I’d add a bit of olive oil if you aren’t using bacon.