Pressure-Cooker Baked Beans

Pressure-Cooker Baked Beans

3 Reviews
From:, May 2018

Make this classic version of sweet and tangy barbecue baked beans in an electric pressure cooker, like the Instant Pot, in a fraction of the time it would take in the slow cooker or on the stove.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • ¾ cup ketchup
  • ¼ cup molasses
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 medium onion, chopped
  • 4 slices bacon, chopped
  • 1 pound dried navy beans, soaked overnight (see Tips)
  • 2½ cups water
  • 1 tablespoon cider vinegar


  • Prep

  • Ready In

  1. Combine ketchup, molasses, mustard, garlic powder and salt in a medium bowl; set aside. Cook onion and bacon using the sauté function of your multicooker (no sauté mode? See Tips), stirring occasionally, until the onion has softened, 3 to 5 minutes. Turn off the heat. Drain and rinse soaked beans; add to the multicooker. Add water and the ketchup mixture. Close and lock the lid. Cook at high pressure for 50 minutes.
  2. Let the pressure release naturally. Stir in vinegar and serve.
  • Equipment: Electric pressure cooker (multicooker)
  • To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months. Reheat before serving.
  • Tips: Soaking the beans overnight helps them cook much faster. You can do a "quick soak" by placing them a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour. Drain and proceed with the recipe.
  • No sauté mode? Cook bacon and onion together in a large skillet over medium heat. Transfer the ingredients to your pressure cooker and proceed with the recipe.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 173 calories; 1 g fat(0 g sat); 9 g fiber; 33 g carbohydrates; 8 g protein; 125 mcg folate; 2 mg cholesterol; 9 g sugars; 6 g added sugars; 91 IU vitamin A; 2 mg vitamin C; 80 mg calcium; 2 mg iron; 297 mg sodium; 510 mg potassium
  • Nutrition Bonus: Folate (31% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 lean protein, ½ other carbohydrate

Reviews 3

September 20, 2018
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By: FreshCilantro
I did not pre-soak the dry beans because that’s the beauty of the Instantpot. Cooked as directed for 50 minutes on high pressure with natural steam release. The beans turned out tender, delicious and plentiful. Will definitely make this again. Of note, this recipe is slightly different than the magazine version of pressure-cooker baked beans; I followed these online directions.
July 20, 2018
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By: Sarah
The magazine print version of this recipe caused me to lose tons of precious time and ingredients. Very dry and not cooked all the way. Clearly the web version has been updated.
July 14, 2018
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By: spk852
I see web version has been fixed. Print version called for 1.5-2 hours of pressure cooking time. Huh? Now calls for 50 mins and might be cooked as quickly as 30 mins. Optional: Add 2 tsp hot pepper sauce Tip: Add salt and pepper after cooking, not before.
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