The Easiest Instant Pot Baked Beans
These are the Easiest Pot Baked Beans! They come together in a flash with simple ingredients you already have in your fridge and pantry.
Servings: 6 servings
Calories: 232kcal
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, finely diced
- 1 red, green or yellow pepper, finely diced
- 2 cloves garlic, minced
- 1/4 cup water
- 1/4 cup ketchup
- 1/2 cup smoky BBQ sauce
- 2 tbsp brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp each salt & pepper
- 3 cans navy or pinto beans rinsed and drained
Optional addition
- 6 slices bacon
Instructions
- Add all ingredients to Instant Pot in the order in which they are listed. Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 5 minutes.
- Meanwhile, cook bacon in a large frying pan on the stove if using.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Stir in bacon if using, then serve and enjoy!
Video
Notes
Add some extra veggies like carrots, sweet potatoes or spinach or add some extra protein with ground meat.
If you’re using dried beans, make sure to cook them first before adding them to the Instant Pot.
Store these baked beans in the fridge for 4-5 days. Reheat in the microwave or in a pan on the stovetop.
Freeze this recipe for up to 6 months. Defrost in the fridge overnight or reheat from frozen.
Nutrition
Calories: 232kcal | Carbohydrates: 43g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 367mg | Potassium: 510mg | Fiber: 11g | Sugar: 16g | Vitamin A: 342IU | Vitamin C: 19mg | Calcium: 80mg | Iron: 3mg