Instant Pot (No Soak) Baked Beans Recipe

This homemade Instant Pot Baked Beans recipe transforms dried beans into rich, flavorful comfort food without any pre-soaking required! The pressure cooker does all the heavy lifting, infusing every bean with a perfect balance of sweet, savory, and smoky flavors. These beans are substantial enough to serve as a main dish but also make an incredible side for your next barbecue or family gathering.

Why You’ll Love This Recipe

• No Pre-Soaking Required: Skip the overnight bean soak! The Instant Pot handles everything in one go, saving you hours of preparation time.
• Deep, Developed Flavors: The pressure cooking method forces flavor into every bean, creating a rich taste that canned beans simply can’t match.
• Customizable Heat and Sweetness: Easily adjust the spice level or sweetness to suit your family’s preferences.
• Perfect Make-Ahead Dish: These beans actually taste even better the next day, making them perfect for meal prep or potlucks.

this Recipe

Ingredients You’ll Need

• Navy Beans: The traditional choice for baked beans with their creamy texture and ability to absorb flavors beautifully. Make sure to sort through them to remove any small stones or debris.
• Bacon: Provides that essential smoky flavor base and adds little bites of savory goodness throughout. Choose a thick-cut variety for more substantial bacon pieces.
• Onion: Forms the aromatic foundation of the dish and adds natural sweetness as it cooks down.
• BBQ Sauce: Adds complexity with its blend of sweet, tangy, and smoky elements. Use your favorite brand here – it really impacts the final flavor.
• Brown Sugar: Creates that classic baked bean sweetness and helps thicken the sauce. Dark brown sugar will give a deeper molasses flavor.
• Yellow Mustard: Brings a necessary tang that balances all the sweet elements.
• Worcestershire Sauce: Adds a savory umami depth that’s hard to replace – don’t skip this!
• Salt: Enhances all the other flavors. Adding it in stages helps properly season the beans from the inside out.
• Spices (Garlic Powder, Chili Powder): Provides warmth and dimension without overwhelming heat.
• Vinegar: Just a touch brightens all the flavors and cuts through the richness.
• Ketchup: Adds tomato sweetness and helps thicken the sauce to that perfect consistency.

Variations

Make It Vegetarian

Skip the bacon and add 1 tablespoon of liquid smoke for that smoky flavor. You could also add some finely diced bell peppers for texture and color.

Spice It Up

Add diced jalapeños or increase the chili powder. A dash of cayenne or hot sauce creates beans with a bit more kick.

Maple Baked Beans

Replace half the brown sugar with real maple syrup for a more complex sweetness.

Bourbon Baked Beans

Add 2-3 tablespoons of bourbon when you mix the sauce ingredients. The alcohol will cook off, leaving behind an incredible flavor.

How to Make Instant Pot (No Soak) Baked Beans

Step 1: Prepare the Beans

Sort through your navy beans to remove any small stones or damaged beans. Give them a good rinse under cold water until it runs clear, then drain well.

Step 2: Pressure Cook the Beans

Add the rinsed beans to your Instant Pot along with 6 cups of water and 1 teaspoon of salt. Close the lid, set the valve to sealing, and cook on the Bean setting for 60 minutes. Once cooking is complete, allow for a full natural pressure release.

Step 3: Prepare the Sauce

While the beans are cooking, mix your sauce. In a bowl, combine BBQ sauce, brown sugar, yellow mustard, Worcestershire sauce, remaining salt, garlic powder, chili powder, vinegar, and ketchup. Whisk until completely blended and set aside.

Step 4: Cook the Bacon and Onions

After the beans are done, drain them and set aside. Clean out the Instant Pot inner pot, then return it to the base. Set to Sauté (medium) and add the diced bacon. Cook until it begins to render its fat, then add the diced onion. Continue cooking until the onion becomes translucent and the bacon is fully cooked. Drain excess grease if you prefer a less rich final dish.

Step 5: Combine and Slow Cook

Return the cooked beans to the Instant Pot with the bacon and onions. Pour your prepared sauce over everything and stir gently to combine, making sure all beans are coated. Switch the Instant Pot to the slow cooker setting and cook for 30 minutes to allow the flavors to meld together.

Pro Tips for Making the Recipe

• Bean Texture: The 60-minute pressure cook time creates tender but not mushy beans. If you prefer softer beans, increase the time to 65-70 minutes.
• Sauce Consistency: If your sauce seems too thin after slow cooking, switch to Sauté mode for 5-10 minutes to reduce and thicken the sauce, stirring frequently to prevent burning.
• Flavor Development: Don’t rush the slow cook step at the end. This is when the beans absorb all those amazing flavors you’ve built.
• Bacon Selection: Choose bacon with some fat for flavor, but not too much. Center-cut bacon gives a good meat-to-fat ratio.
• Seasoning Adjustment: Always taste before serving and adjust seasonings if needed. The beans will continue to absorb salt as they sit.

How to Serve

Main Dish Serving

Serve a generous portion in a bowl with cornbread or crusty bread on the side. Add a simple green salad for a complete meal.

BBQ Side Dish

These beans pair perfectly with smoked or grilled meats like brisket, ribs, or pulled pork. The sweet and savory flavor complements the smokiness of barbecued meats.

Potluck Star

Transport these beans right in the Instant Pot using the keep warm function. They’ll be the hit of any gathering.

Loaded Baked Beans

Top individual servings with extra crispy bacon bits, sliced green onions, or even a dollop of sour cream for a more substantial presentation.

Make Ahead and Storage

Storing Leftovers

These beans actually improve with time as the flavors continue to develop. Store in an airtight container in the refrigerator for up to 5 days.

Freezing

Portion cooled beans into freezer-safe containers, leaving about an inch of headspace for expansion. They’ll keep beautifully for up to 3 months.

Reheating

Thaw frozen beans overnight in the refrigerator. Reheat on the stovetop over medium-low heat, stirring occasionally and adding a splash of water if needed to loosen the sauce. Alternatively, microwave in a covered container, stirring halfway through heating time.

FAQs

Can I use different beans for this recipe?
Absolutely! Great Northern or pinto beans make excellent substitutes. The cooking time remains the same, though larger beans might need an extra 5 minutes under pressure. Each bean variety will lend a slightly different texture and flavor to the final dish.

Why didn’t my beans soften completely?
Old beans take longer to soften. If you’re unsure about the age of your beans, add an extra 5-10 minutes to the pressure cooking time. Also, acidic ingredients can prevent beans from softening, which is why we add the sauce after the beans are already cooked.

Can I double this recipe?
Yes, the recipe doubles well, but don’t exceed the max fill line on your Instant Pot. The cooking time remains the same, though your Instant Pot will take longer to come to pressure with a larger volume.

My sauce is too thin/thick. How can I fix it?
For thinner sauce, add a bit of water or chicken broth. For thicker sauce, set the Instant Pot to Sauté mode after slow cooking and let it reduce for 5-10 minutes, stirring frequently to prevent sticking.

Final Thoughts

These Instant Pot No-Soak Baked Beans transform a traditionally time-consuming recipe into something you can make any day of the week. The balance of sweet, smoky, and savory flavors creates beans that are miles ahead of anything from a can. Give this recipe a try the next time you’re craving comfort food or need a crowd-pleasing side dish – I promise you won’t be disappointed!

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