Rating: 3.5 stars
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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.

Source: EatingWell.com, May 2018


Recipe Summary

1 hr 30 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 Facts

1/2 cup
174 calories; protein 8.2g; carbohydrates 33.2g; dietary fiber 9.3g; sugars 9.3g; fat 1.5g; saturated fat 0.4g; cholesterol 2.3mg; vitamin a iu 90.6IU; vitamin c 2.2mg; folate 124.6mcg; calcium 80mg; iron 2.5mg; magnesium 66.5mg; potassium 510.4mg; sodium 297.2mg; thiamin 0.2mg; added sugar 6g.

1 1/2 starch, 1 lean protein, 1/2 other carbohydrate