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Holy moly… I just LOVE Baked Beans, and these Instant Pot Baked Beans are just magic.
Growing up in the South, I’ve eaten my fair share of baked beans. Sweet, smokey, and sometimes spicy — I just love them. If you’ve never had baked beans before, they are beans cooked in the oven with molasses and sugar (amongst a few other ingredients) and served at just about every potluck dinner, summer bbq, and big party! This recipe right here is a pretty classic example of what I grew up eating.
I wanted to re-imagine this traditional recipe with ingredients that I personally prefer to use in my kitchen. Instead of molasses and brown sugar, I opted for coconut sugar and coconut aminos to add that quintessential sweetness that every baked bean recipe needs. I also opted to cook mine in the InstantPot because…well, don’t we all love to get things on the table just a little quicker? Don’t worry, if you don’t have an InstantPot the crockpot method is included in the notes below.
These Instant Pot Baked Beans came out absolutely DELICIOUS. Sweet, tangy, and slightly smoky. I just know you all are going to love these. Pair them with my Juicy Indoor Burgers with Burger Sauce, Bourbon Braised Brisket, or any other party favorites!
Instant Pot Baked Beans
- 4 strips no sugar bacon, cut into 1/2 inch cubes I like Applegate Brand
- 1 cup diced yellow onion about 1/2 large onion
- 2 cloves garlic, minced
- 1 tsp kosher salt plus more to taste
- 1/2 tsp black pepper plus more to taste
- 3 [15-ounce] cans white kidney beans, drained and rinsed
- 2 tbsp apple cider vinegar
- 3 tbsp coconut aminos
- 2 tbsp tomato paste
- 1/2 cup chicken or veggie broth
- 2 tbsp coconut sugar
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne
- Hit the 'saute' button on the InstantPot. When it is nice and hot, add the cubed bacon and cook, stirring occasionally, until the bacon is almost crisp, 5 to 6 minutes.
- Add the onion, garlic, salt and pepper and continue to cook, stirring, until the onions are tender, about 4 more minutes.
- Hit the 'cancel' button.
- Add the *drained and rinsed* beans, apple cider vinegar, coconut aminos, tomato paste, broth, coconut sugar, smoked paprika, cayenne (optional for spicier beans). Gently stir until well combined.
- Place the bay leaf on top. Place the top back on the InstantPot. Make sure the valve is 'sealed' at the top.
- Press the 'manual' button (some InstantPot buttons are different, yours may say 'pressure' or 'high pressure' instead of manual). Then decrease the time to just 20 minutes. walk away from the IP and let it do it's thing.
- When the cook time is complete, carefully (I do this using a kitchen towel) move the valve at the top and 'vent' and release the pressure of the IP. When the steam has completely stopped releasing, carefully open the IP.
- Stir the beans and taste to add more salt and pepper, if needed/desired!
- Serve and enjoy!!
- Heat a large skillet over medium-high heat. Add the bacon pieces and cook, stirring often, until almost crisp, 4-5 minutes.
- Add the onions, garlic, salt and pepper and continue to cook, stirring, until the onions are tender, about 4 minutes.
- Transfer all contents in the skillet to a crockpot and add all the remaining ingredients. Gently stir until just combined. Cover and cook on low for 4 hours.
- Taste and add more salt if desired/needed.
Nutrition information is automatically calculated, so should only be used as an approximation.