Instant Pot Baked Beans
A hearty and flavorful dish packed with sweet and tangy goodness, perfect as a side or main course, all made effortlessly in an Instant Pot.
Ingredients
For the beans
- 2 cups dried navy beans (or any white beans of your choice) Soaked in water for at least 4 hours or overnight.
- 4 cups water (for soaking) Additional water required for cooking.
For the sauce
- 1 medium onion, finely chopped Provides flavor and moisture.
- 1/4 cup brown sugar Adjust to taste for sweetness.
- 1/3 cup maple syrup (or molasses for a richer flavor) Adds sweetness and depth.
- 2 tablespoons mustard (Dijon or yellow)
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika (optional for a smoky flavor) Enhances the flavor profile.
Instructions
Preparation
- Rinse the dried beans under cold water and soak them in water for at least 4 hours or overnight to soften.
- After soaking, drain the beans and rinse them to remove any residual dirt.
- Turn on the Instant Pot and set it to the sauté function. Add a splash of water and toss in the chopped onion. Cook for about 3-4 minutes until translucent.
Cooking
- Add the drained beans to the pot along with brown sugar, maple syrup, mustard, salt, black pepper, smoked paprika, and enough water to cover the beans (about 4 cups).
- Seal the Instant Pot lid and cook on high pressure for 30 minutes. After cooking, allow for a natural release for about 10-15 minutes before venting any remaining pressure.
- Open the lid and check the beans. For a thicker consistency, set the Instant Pot back to sauté mode for a few minutes, stirring until desired consistency is achieved.
- Serve warm and enjoy!
Notes
To ensure perfect Instant Pot Baked Beans, soak the beans to reduce cooking time and help them cook evenly. Adjust sweetness as desired and experiment with different spices or herbs. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.