Summer is here! That means it’s time for barbecues, family gatherings, and plenty of outdoor fun. One dish that doesn’t just complement those grilled burgers and hot dogs but absolutely elevates them is baked beans. They are hearty, comforting, and outright delicious. The best part? You can make them from scratch using an Instant Pot.
You might wonder, “What should I pair with my baked beans?” The answer is simple. They harmonize wonderfully with grilled meats, cornbread, coleslaw, or even just a simple slice of buttered bread. Trust me; no barbecue is complete without a robust pot of baked beans, and knowing how to whip them up in no time can make you the grill master of your circle!
I remember the first time I tried making baked beans. It was a rainy Saturday afternoon, and I found myself craving a dish that felt like home. I slapped together other recipes, piecing them together, but none matched the rich and smoky flavor I was hoping for.
After a few tries and lots of patience, I finally created a recipe for baked beans that I couldn’t wait to share. Today, we will dive into how to make the best Instant Pot baked beans from scratch—a recipe that showcases my family’s love for rich, savory flavors.
What sets my recipe apart? Well, when it comes to making baked beans, it’s a blend of homemade goodness, the right spices, and a dash of love. You want to create something that not only satisfies but also warms the heart. Trust me; this one will feel like a warm hug.
What is Best Instant Pot Baked Beans from Scratch?
Best Instant Pot baked beans from scratch are tender beans that soak up a sweet and smoky sauce. They fuse traditional flavors with a modern twist of convenience. Using the Instant Pot speeds up cooking time and melds the flavors perfectly. Unlike slow-cooked recipes that take hours, this method can have you enjoying beans in under an hour, making it a win for busy weeknights or spontaneous gatherings.
What’s even better? You can customize it. Add your favorite spices and adjust the sweetness to your liking. Make it your own. This dish is not just food; it’s an experience!
What Makes This Recipe Different From Other Best Instant Pot Baked Beans from Scratch?
Many baked bean recipes lean heavily on store-bought blends or pre-fab sauces. While delicious, they often lack depth. My version ramps up the flavor profile using fresh ingredients and a bit of experimentation. I rely on smoked bacon, spices like smoked paprika, and the kick of spicy brown mustard, enhancing the complexity without overwhelming the traditional base. Indulging in these beans reveals layers of sweetness balanced by tanginess and a hint of smokiness with each bite.
This approach is not just about cooking; it’s about crafting. It’s crafting flavors that bring back memories of family dinners and summer picnics, ensuring that every mouthful brings joy and nostalgia.
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How Does It Taste Like?
The moment you take a bite of these baked beans, you might feel as though you’ve been transported to a cozy family barbecue from your childhood. The initial flavor is sweet, followed by a savory undertone from the bacon, and a lovely smokiness that lingers, thanks to the paprika and liquid smoke.
It’s an orchestra of flavors dancing together—rich, hearty, and satisfying. If you like a little heat, those spices will elevate your experience, adding an element of surprise. Overall, these aren’t your average baked beans; they have personality.
Ingredients You’ll Need to Make This Dish
Before we get into the nitty-gritty of cooking, let’s gather our ingredients. This is what you’ll need to make the best Instant Pot baked beans from scratch:
8 strips of smoked bacon: This adds that essential smoky flavor that’s a hallmark of baked beans.
1 teaspoon fine sea salt: To enhance flavors.
2 cloves garlic, minced: A must for aromatic delight.
1/2 green or red bell pepper, cored, seeded, and finely diced: For some crunch and sweetness.
1 medium yellow onion, finely diced: Another flavor enhancer.
1/2 cup tomato ketchup: This will be your base sweetener and flavor.
2/3 cup smoky barbecue sauce: A blend of flavors that will thicken your beans.
1 teaspoon smoked paprika: It accesses the smokiness that elevates the dish.
16 ounces dried navy beans or pinto beans: Choose whichever you prefer; these will be our main event.
8 cups filtered water: For soaking and cooking the beans.
2 tablespoons spicy brown mustard: For a bit of zing.
1 teaspoon liquid smoke flavoring: It takes the flavors to barbecue-level depth.
1/4 cup apple cider vinegar: To provide balance to the sweetness.
1/2 cup packed light brown sugar: The sweet finale to the dish.
Step by Step Instructions
Step 1: Soaking the Beans
First, rinse your dried beans under cold water. You want to make sure they’re clean. Soak them in a bowl of water overnight if you have the time. If not, you can do a quick soak by adding beans to the Instant Pot with 8 cups of water. Cook on high pressure for 1 minute, allow for natural release for 10 minutes, then drain.
Step 2: Sauté the Bacon
Grab the Instant Pot, set it to the sauté function, and chop your smoked bacon into bite-sized pieces. Add it to the pot and cook until crispy. This will infuse your beans with smoky flavor. Don’t forget to leave some grease in the pot; it’s liquid gold.
Step 3: Add Aromatics
Next, toss in the minced garlic, diced onion, and bell pepper. Sauté this for about 3–5 minutes until everything becomes soft and fragrant. You’ll know it’s ready when the smell captivates your senses.
Step 4: Combine the Ingredients
Stir in your tomato ketchup, barbecue sauce, smoked paprika, spicy brown mustard, liquid smoke, apple cider vinegar, and brown sugar. Mix this all together until well blended. This mixture is where the magic happens.
Step 5: Add the Beans and Water
Now, add the soaked and drained beans back into the pot. Pour in 8 cups of filtered water. Don’t stir at this point; just let those beans sit at the bottom.
Step 6: Pressure Cook
Close the lid of the Instant Pot and make sure the valve is set to sealing. Set the pot to cook for 45 minutes on high pressure. It might seem long, but this allows the flavors to meld beautifully and the beans to become tender.
Step 7: Natural Release
Once the cooking time is up, let the pot release pressure naturally for at least 20 minutes. After that, carefully switch the valve to venting to release any remaining steam.
Step 8: Taste and Adjust
Open the lid and give your beans a taste. This is the moment. If they need more salt or sweetness, adjust now while everything is hot. Maybe a dash more vinegar for acidity? It’s your call!
Tips & Tricks On Making Best Instant Pot Baked Beans from Scratch
Cook the beans correctly: Make sure to soak your beans to save cooking time and ensure tenderness.
Choose quality ingredients: Fresh ingredients elevate the dish. Quality bacon, tomato, and vinegar can make a significant difference.
Don’t rush the sautéing: Allowing the aromatics and bacon to cook properly enhances flavor. Don’t skip this step.
Add extra spices: Experiment! A pinch of cayenne or chili powder can give the dish an unexpected kick.
Store properly: Allow the beans to cool before placing them in an airtight container. They can be stored in the fridge for up to a week.
Nutrition Information
Let’s talk numbers. Here is what you might expect in one serving of these beans:
- Calories: 225
- Protein: 8g
- Carbohydrates: 40g
- Dietary Fiber: 12g
- Sugars: 8g
- Fat: 6g
Keep in mind that values will change based on the specific ingredients used and portion sizes.
How Do I Store This Dish?
If, by chance, you find yourself with leftovers (which, let’s be honest, doesn’t happen too often), let them cool completely. Then transfer the beans into an airtight container.
You can store them in the refrigerator for up to one week or in the freezer for up to three months. Just make sure you label the container, especially if you’re like me and have a tendency to forget what’s what!
What Other Substitutes Can You Use in Best Instant Pot Baked Beans from Scratch?
Other Beans: You can substitute navy beans with black beans, kidney beans, or chickpeas; just be mindful that different beans may require variations in cooking time.
Vegetarian Option: Omit the bacon and use smoked tempeh or add liquid smoke for that signature smoky flavor. You could also use mushroom broth instead of water.
Sweeteners: If you want to tweak the sugar content, try honey, agave syrup, or even maple syrup. Each will impart a unique sweetness.
Different Mustards: Dijon mustard is a fantastic alternative if you prefer milder flavors. It adds that tang without the heat!
Vinegars: Experiment with white wine vinegar or balsamic vinegar for different depth flavors. Each brings a distinct taste to the dish.
Best Instant Pot Baked Beans from Scratch
Equipment
- Instant Pot
- Lid
Ingredients
- 8 strips of smoked bacon: This adds that essential smoky flavor that’s a hallmark of baked beans.
- 1 teaspoon fine sea salt: To enhance flavors.
- 2 cloves garlic minced: A must for aromatic delight.
- 1/2 green or red bell pepper cored, seeded, and finely diced: For some crunch and sweetness.
- 1 medium yellow onion finely diced: Another flavor enhancer.
- 1/2 cup tomato ketchup: This will be your base sweetener and flavor.
- 2/3 cup smoky barbecue sauce: A blend of flavors that will thicken your beans.
- 1 teaspoon smoked paprika: It accesses the smokiness that elevates the dish.
- 16 ounces dried navy beans or pinto beans: Choose whichever you prefer; these will be our main event.
- 8 cups filtered water: For soaking and cooking the beans.
- 2 tablespoons spicy brown mustard: For a bit of zing.
- 1 teaspoon liquid smoke flavoring: It takes the flavors to barbecue-level depth.
- 1/4 cup apple cider vinegar: To provide balance to the sweetness.
- 1/2 cup packed light brown sugar: The sweet finale to the dish.
Instructions
Step 1: Soaking the Beans
- First, rinse your dried beans under cold water. You want to make sure they’re clean. Soak them in a bowl of water overnight if you have the time. If not, you can do a quick soak by adding beans to the Instant Pot with 8 cups of water. Cook on high pressure for 1 minute, allow for natural release for 10 minutes, then drain.
Step 2: Sauté the Bacon
- Grab the Instant Pot, set it to the sauté function, and chop your smoked bacon into bite-sized pieces. Add it to the pot and cook until crispy. This will infuse your beans with smoky flavor. Don’t forget to leave some grease in the pot; it’s liquid gold.
Step 3: Add Aromatics
- Next, toss in the minced garlic, diced onion, and bell pepper. Sauté this for about 3–5 minutes until everything becomes soft and fragrant. You’ll know it’s ready when the smell captivates your senses.
Step 4: Combine the Ingredients
- Stir in your tomato ketchup, barbecue sauce, smoked paprika, spicy brown mustard, liquid smoke, apple cider vinegar, and brown sugar. Mix this all together until well blended. This mixture is where the magic happens.
Step 5: Add the Beans and Water
- Now, add the soaked and drained beans back into the pot. Pour in 8 cups of filtered water. Don’t stir at this point; just let those beans sit at the bottom.
Step 6: Pressure Cook
- Close the lid of the Instant Pot and make sure the valve is set to sealing. Set the pot to cook for 45 minutes on high pressure. It might seem long, but this allows the flavors to meld beautifully and the beans to become tender.
Step 7: Natural Release
- Once the cooking time is up, let the pot release pressure naturally for at least 20 minutes. After that, carefully switch the valve to venting to release any remaining steam.
Step 8: Taste and Adjust
- Open the lid and give your beans a taste. This is the moment. If they need more salt or sweetness, adjust now while everything is hot. Maybe a dash more vinegar for acidity? It’s your call!
Notes
- Cook the beans correctly: Make sure to soak your beans to save cooking time and ensure tenderness.
- Choose quality ingredients: Fresh ingredients elevate the dish. Quality bacon, tomato, and vinegar can make a significant difference.
- Don’t rush the sautéing: Allowing the aromatics and bacon to cook properly enhances flavor. Don’t skip this step.
- Add extra spices: Experiment! A pinch of cayenne or chili powder can give the dish an unexpected kick.
- Store properly: Allow the beans to cool before placing them in an airtight container. They can be stored in the fridge for up to a week.
Nutrition
Frequently Asked Questions
1. Can I use canned beans instead?
Absolutely! If you’re short on time, use 4 cans of beans. Rinse and drain them before adding to the pot with the sauce components. Cut the cooking time down to about 10 minutes.
2. How do I make these beans less sweet?
Simply reduce the amount of brown sugar and eliminate the ketchup. You can also add more vinegar for acid, which will balance the sweetness.
3. Can I prepare this ahead of time?
Definitely! Make the beans a day in advance and store them in the fridge. Reheat them on the stovetop or in the microwave, and they’ll taste even better as the flavors meld.
4. What can I serve with the baked beans?
They pair beautifully with grilled meats, cornbread, coleslaw, or even over rice. You can’t go wrong with how versatile they are.
5. Can I spice these up?
For sure! Add a chopped jalapeño while sautéing the veggies or ground chili powder for some heat. Spice adjust to your liking!
Conclusion
Now you have it! A hearty recipe for the best Instant Pot baked beans from scratch. This dish combines convenience, rich flavors, and family-friendly ingredients. It’s perfect for those outdoor barbecues or cozy family dinners.
With just a bit of preparation and the right ingredients. You can create a dish that steals the show. So fire up your Instant Pot and get ready to impress your friends, family, and even yourself. Cheers to deliciousness!
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Hi! I'm Mary Lee. I love helping people eat yummy and healthy food. I live in Oregon. Cooking is my happy place. Let's make tasty dishes together!
