The most amazing no soak Instant Pot baked beans you’ll ever eat! Perfectly cooked in your pressure cooker they’re a great side dish for any barbecue.
Every time I use this fancy pressure cooker I am amazed at how quickly it cooks just about everything! 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!! They aren’t hard to put together either and without the need to soak your beans overnight it just takes about an hour and a half start to finish to create these sweet and tangy pinto beans that are a must at every barbecue if you ask me! 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. If you’re looking to wow guests without slaving over the stove This. Is. IT. I tell you……. (affiliate link present)
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 but 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.
Looking for more easy side dish ideas?
No Soak Instant Pot Baked Beans
- 16 oz. dry pinto beans rinsed
- 6 c water
- 8 pcs bacon diced
- 1 onion diced
- 3/4 c molasses
- 1/2 c packed brown sugar
- 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
-
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.
-
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!
For more easy recipes, tips and free printables please LIKE The Typical Mom on Facebook and follow me on Pinterest! You can also sign up for my free weekly newsletter which is packed with goodies I know you’ll love. 😉
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.
SO glad you loved them!
I made this yesterday and it was fabulous! I will definitely make it again! Question: Can I double the recipe?
OH good!! No it will be too much to double it all in one pot.
Can I make these without the bacon? Do I need to add salt or oil?
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.
I’d add a bit of olive oil if you aren’t using bacon.