I made this recipe this fall when we were entertaining a group. Homemade Baked Beans are so much better than the canned. Thanks to an Instant pot you can have Baked Beans in about an hour… We are also sharing ways to store them so don’t be shy and make the full batch.
Most of us have these ingredients in our pantries or can easily get from grocery delivery.
HOW TO MAKE INSTANT POT BAKED BEANS
What I really like about this recipe is that you don’t have to think about making them the night before and soak your beans. The Instapot basically does that for you.
What you need to make Instant Pot Baked Beans.
- 16 ounces dry navy or pinto beans
- 8 cups water
- 1 teaspoon salt
- 8 slices bacon (optional but oh so good)
- 1 yellow onion, finely chopped
- 1/2 red or green bell pepper, cored, seeded, and finely chopped
- 2/3 cup barbecue sauce store-bought or homemade
- 1/2 cup ketchup
- 2 Tablespoons spicy brown mustard
- ¼ cup cider vinegar
- 1 teaspoon liquid smoke **
- ½ cup light brown sugar
- 1/2 cup water
Substitute for Liquid smoke
- If you don’t have liquid smoke and would like an alternative per 2 drops needed:1 smoked ham hock(adds fat and ham flavor as well
OR> 1 teaspoon liquid from chipotle in adobo sauce (adds heat and flavor)
OR> 1/2 teaspoon ground chipotle powder
OR> Alternately you can simply leave the flavoring out.
HOW LONG WILL BAKED BEANS LAST IN FRIDGE
To store leftover baked beans safely, scoop them into an airtight container and refrigerate at 40 F or below; the baked beans keep for up to four days. … Refrigeration does not kill bacteria, but it does slow its growth.
CAN I FREEZE BAKED BEANS
When freezing baked beans, it is important to only freeze those that you have already cooked. If you freeze uncooked beans, they do not cook properly once they thaw. . It is best to freeze baked beans the same day you cooked them to avoid changes in texture and flavor.
Instant Pot Baked Beans Recipe
Homemade baked beans are so much better than canned. These make a great side dish for entertaining or freeze for later use.
Ingredients
- 16 ounces dry navy or pinto beans
- 8 cups water
- 1 teaspoon salt
- 8 slices bacon (optional but oh so good)
- 1 yellow onion, finely chopped
- 1/2 red or green bell pepper, cored, seeded, and finely chopped
- 2/3 cup barbecue sauce store-bought or homemade
- 1/2 cup ketchup
- 2 Tablespoons spicy brown mustard
- ¼ cup cider vinegar
- 1 teaspoon liquid smoke **
- ½ cup light brown sugar
- 1/2 cup water
Instructions
- Add beans, water and salt to instant pot. Cook on manual (high pressure) for 25 minutes. Allow the pressure to naturally release.
Remove lid and pour beans into a colander/strainer. Rinse with cold water. Set aside. - Set Instant Pot to saute setting. Add bacon if using and saute for a few minutes until it starts to get golden brown, tossing and scraping down the bottom of the pot often. Drain some of the grease.
Add bell pepper and onion and cook until tender.
Turn IP off. - Add bbq sauce, ketchup, mustard, vinegar and liquid smoke to the pot and stir well to combine.
Add brown sugar, water and beans and stir to combine. - Secure IP lid, close steam valve and cook on Manual (high pressure) for 15 minutes. Natural release the pressure.
- Carefully open lid, and gently stir mixture to combine.
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Nutrition Information
Yield 14 Serving Size 1Amount Per Serving Calories 140Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 7mgSodium 512mgCarbohydrates 24gFiber 3gSugar 13gProtein 6g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.
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