Instant Pot Baked Beans
Updated May 11, 2025
Quick and easy to make, these Instant Pot baked beans are rich in flavor with just the right amount of sweetness. One delicious side dish!
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My Instant Pot Baked Beans are So Good!
If you love the flavor of slow-simmered baked beans but want a quicker version, give these Instant Baked Beans a try. I use dried pinto beans, ketchup, Dijon, and a little honey to keep things simple. Using dried beans is not only budget-friendly, they also give the finished dish a creamier texture. I love serving these as a side dish when I grill for my family!
Happy Cooking!
– Yumna
Instant Pot Baked Bean Ingredients
- Beans: I prefer dried pinto beans but you could also use kidney beans or cannellini beans if you prefer. Check the tip section for how to use canned beans instead.
- Oil: Olive oil works great to sauté the onion, but avocado oil could be used instead.
- Onion and garlic: Use red onion or even shallot if that’s what you have on hand. If you don’t have have fresh garlic, use 1 teaspoon garlic powder.
- Seasonings: I used dried basil, salt and pepper but any dried herb will be nice in this dish.
- Ketchup and tomato paste: The paste has a more concentrated flavor, and the ketchup also adds a little sweetness.
- Mustard: Dijon mustard adds a nice tangy flavor. You can use yellow mustard if you prefer a milder taste.
- Broth: Use vegetable broth if you want to keep these beans vegetarian. You can also use chicken or beef stock.
- Honey: Honey adds a nice sweetness to the baked beans. You can make this side dish vegan by using maple syrup, molasses or brown sugar instead.
How to Make Instant Pot Baked Beans
Instant Pot Baked Bean Recipe
This Instant Pot baked beans recipe starts with a flavorful sauce made of spices, ketchup, honey, and Dijon mustard, and slow-simmering dried pinto beans.
Ingredients
- 1 pound dried pinto beans
- 1 tablespoon olive oil
- 1 medium yellow onion finely diced
- 4 garlic cloves minced
- ½ teaspoon dried basil
- Kosher salt to taste
- black pepper to taste
- ¼ cup ketchup
- ¼ cup Dijon mustard
- 2 tablespoons tomato paste
- 2 cups low sodium vegetable broth
- 3 tablespoons honey
Instructions
- Rinse the pinto beans under cold water, add to the Instant Pot and cover with cold water by 2 inches (about 2 quarts).
- Place the lid on the Instant Pot and move the valve to sealing. Press manual pressure on high for 35 minutes. You’ll notice the Instant Pot will start to come to pressure and then the timer will begin. This can take 8-10 minutes.
- When the cook time is up, carefully let the pressure release by manually opening the valve (use an oven mitt or towel). Carefully open and remove the lid, then drain the beans into a colander or sieve and rinse well. Set aside.
- Set the Instant Pot to the sauté setting on high. Add the olive oil, onions, garlic, and dried basil. Cook until the onions are slightly translucent and garlic is fragrant, 4-5 minutes. Season to taste with salt and pepper.
- Add the ketchup, mustard, and tomato paste to the Instant Pot. Stir constantly and cook until well incorporated, around 2 to 3 minutes. Pour the broth into the Instant Pot and use a spoon to scrape up any browned bits stuck to the bottom. Bring the mixture to a boil and cook for 1 to 2 minutes. Turn off the Instant Pot.
- Return the cooked beans to the Instant pot along with the honey. Stir to combine.
- Place the lid on the Instant Pot and move the valve to sealing. Press manual pressure on high for 15 minutes. When the cook time is up, carefully let the pressure release by manually opening the valve (use an oven mitt or towel). Serve immediately.
Equipment
Notes
Storage: Store any leftovers in an airtight container. They will last about 2 days in the fridge.
Nutrition
Calories: 235kcal, Carbohydrates: 42g, Protein: 12g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Sodium: 177mg, Potassium: 797mg, Fiber: 9g, Sugar: 10g, Vitamin A: 94IU, Vitamin C: 6mg, Calcium: 70mg, Iron: 3mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
If you try this Instant Pot Baked Beans recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below!
Recipe Tips
- Rinse the beans before placing in the Instant Pot. This will remove any dirt and be sure to check for any grit.
- Cut down on cooking time by using canned beans. Drain and rinse the canned beans well and skip the first cook. Just add the beans to the Instant Pot at step 6 of the recipe, once you have added and boiled the broth.
- Allow the baked beans to set to thicken the sauce. You’ll notice it may look somewhat liquidy when it’s done cooking. But after just 10-15 minutes of allowing them to set, you’ll notice it will be thicker.
Serving Ideas
These baked beans are great to serve with BBQ favorites, a side for a weeknight dinner, or do what the British do, and pile them onto slices of toast or on a baked potato!
More Side Dish Recipes:
- Green Beans with Almonds
- Mashed Sweet Potatoes
- Air Fryer Brussel Sprouts
- Roasted Cabbage
- Broccoli Rice
Comments
I don’t have an instant pot can this recipe be done on the stove as well?
Yes, absolutely! You can follow the same directions, just cook the beans on the stovetop instead of pressure cooking in the Instant Pot. Enjoy!!
How much ketchup, paste, etc do I use please ?
Hi Linda, you can find the full ingredient list and recipe instructions right above the comments in the recipe card. Hope you enjoy!
Best beans I ever made! Excellent flavor!
Thank you so much, Stu!
Hi there! I probably should have read your notes closer but I soaked my beans overnight in order to cook them today. Should I adjust the cooking time now? And if so, how much do you recommend? Thanks!
I haven’t tried that with this recipe yet, but you could try cutting the cooking time in half or by a third?
Not a fan at all. I followed recipe instructions and released the pressure as soon as the beans were done, then left the room. Upon return, I found a huge mess of liquid all over the counter. I should have let it spend some time before releasing at all. I didn’t use as much mustard as the recipe called for as I didn’t feel mustard belonged in the recipe; I was right, despite having used less than called for, the mustard flavor in the beans is horrible. I should have just used my regular recipe and adapted if needed to the instant pot.
Thank you for your feedback! I’m not sure why there was a liquid mess, as I have never encountered that with this recipe.
This looks really good!
Thank you so much!
These beans were a hit at our 4th of July Vegetarian BBQ. I followed recipe as instructed, but added more flavors to suit my taste.
That is so great to hear! Yay!!
Is gas and bloating a problem due to using the water from cooking un soaked beans?
It shouldn’t be!
I always soak my beans for 48 hours regardless of whether the recipe calls for it or not.
No gas problems that way.
Soooo many great recipes, and easy to follow. Great graphics, thanks.
Thank you so much! Glad you found it useful!
When I’ve had the fortune to travel to the UK, I’ve eaten breakfast with these beans. Once in my country, I’d like to make that English breakfast and today you send the recipe. I would like to know if I can replace the tomato paste with simple tomato.
This is perfect in that case! I have yet to try this with a tomato paste substitute, but let me know if you decide to give that a try!