Instant Pot Baked Beans

Make Smokey Instant Pot Baked Beans Recipe (Pressure Cooker Baked Beans) Homemade Baked Beans from Scratch in deliciously thick sticky sauce. Perfect for your next BBQ, picnics, potlucks, or dinners.

Make Sweet ‘n Smokey Instant Pot Baked Beans Recipe (Pressure Cooker Baked Beans). Homemade Baked Beans from Scratch: tender creamy beans drowned in deliciously thick sticky sauce. You’ll love this super flavorful taste of summer! 😀

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4.85 from 26 votes

Hong Kongers are a little obsessed with fresh food (it’s our life goal to buy fresh groceries everyday from the Wet Markets ?).

So we usually have a super limited supply of canned food in our itsy bitsy pantry. And canned tomato-based baked beans (aka Ketchup Beans 茄汁豆) is one of the rare ones that earned shelf space along with SPAM and Sardines.

And to a ketchup-obsessed kid, they were like jelly beans. hehe~

So, when mom pulls out the can opener for “emergencies”, I’d get all excited & ready for the perfect comforting meal of ketchup beans over rice.

Make Smokey Instant Pot Baked Beans Recipe (Pressure Cooker Baked Beans) Homemade Baked Beans from Scratch in deliciously thick sticky sauce. Perfect for your next BBQ, picnics, potlucks, or dinners.

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But when I had my first bite of American homemade baked beans from scratch, my soul was captivated by the rich sweet & hickory-smokey savory sauce.

Where have you been all my life?! ?

After some experiments and tweaks with beans & secret ingredients in the magic pot…

The tender creamy beans with a super flavorful sweet & savory glaze-like sauce.

Deliciously comforting to eat with the lingering smokey fragrance…yum!! ?

You seriously gotta try this Sweet ‘n Smokey Instant Pot Baked Beans!

Make Smokey Instant Pot Baked Beans Recipe (Pressure Cooker Baked Beans) Homemade Baked Beans from Scratch in deliciously thick sticky sauce. Perfect for your next BBQ, picnics, potlucks, or dinners.

 


 

Instant Pot Navy Beans Experiment

This is unusual…but we’re spilling the beans and publishing our Instant Pot Baked Beans Recipe before our Experiment + Results.

We simply couldn’t hold off any longer for you to have a taste of our Sweet ‘n Smokey Baked Beans!

Instant Pot Navy Beans (Pressure Cooker Navy Beans) Experiment: making Instant Pot Baked Beans Recipe

One finding to mention from the experiment: 

Molasses slows down the bean cooking, and acid (including vinegar, dijon mustard, tomato sauce, ketchup) slows it down even further. So it is best to add in acid after pressure cooking.

Stay tuned for our Full Pressure Cooker Navy Beans Experiment + Results!

 


 

Ingredients for Instant Pot Baked Beans Recipe

Make Smokey Instant Pot Baked Beans Recipe (Pressure Cooker Baked Beans) Homemade Baked Beans Recipe Ingredients

Soak Navy Beans

  • 1 pound (454g) dried navy beans(soaked overnight for at least 8 – 16 hours, 889g after soaked)
  • 1 ½ tablespoon (25g) fine table salt
  • 6 cups (1.5L) cold water

Baked Beans Sauce & Aromatics

  • 6 strips (242g) thick cut bacon, roughly diced
  • 1 (159g) small onion, roughly diced
  • 2 (6g) garlic cloves, roughly chopped
  • 1 ¾ cup (438ml) cold water
  • ¼ cup (80g) blackstrap molasses
  • ¼ cup (60g) maple syrup
  • 1 tablespoon (15ml) light soy sauce (not low sodium soy sauce)
  • ¼ teaspoon fine table salt
  • 2 bay leaves
  • Ground black pepper to taste
  • 2 teaspoons (12g) dijon mustard
  • 1 teaspoon (5ml) apple cider vinegar

 


 

Tools for Instant Pot Baked Beans Recipe

 


 

Instructions for Instant Pot Baked Beans Recipe

Step 1
Soak Navy Beans


1 pound (454g) dried navy beans
1 ½ tablespoon (25g) fine table salt
6 cups (1.5L) cold water


Make Smokey Instant Pot Baked Beans Recipe (Pressure Cooker Baked Beans): overnight soaking method vs. quick soaking method for navy beans
Results from Quick Soaking Method (left) vs. Overnight Soaking Method (right)

A. Overnight Soaking Method:

  • Place 1 lb (454g) dried navy beans and 1 ½ tbsp (25g) fine table salt in a large container.
  • Pour 6 cups (1.5L) cold water in the large container and give it a few stir.
  • Allow beans to soak overnight for at least 8 – 16 hours.

*Pro Tip: If your house is very warm, place the large container in the fridge to avoid fermentation.

B. Quick Soaking Method:

If you’re short on time or forgot to soak the beans overnight, you can use this quick soaking method. But, the result will not be as good as the overnight soaking method.

  • Place 1 lb (454g) dried navy beans, 1 ½ tbsp (25g) fine table salt, and 6 cups (1.5L) cold water in the pressure cooker.
  • Close lid and pressure cook at High Pressure for 0 minute + 30 minutes Natural Release.

 

Step 2
Drain Beans


Soaked navy beans


Discard the soaked water and drain the navy beans through a mesh strainer.

Rinse the beans with cold tap water. Drain well.

*Note: The soaked beans should almost double in weight.

 

Step 3
Render Bacon


Chopped bacon
Diced onion
Freshly ground black pepper
Chopped garlic cloves


Place chopped bacon in Pressure Cooker and turn heat to medium (Instant Pot: press Sauté button).

Stir occasionally and allow the bacon bits to crisp (~3 mins).

Make Smokey Instant Pot Baked Beans Recipe (Pressure Cooker Baked Beans): render bacon

Add in diced onion, freshly ground black pepper and sauté for a minute.

Add in chopped garlic cloves and sauté until fragrant (~30 seconds).

Make Smokey Instant Pot Baked Beans Recipe (Pressure Cooker Baked Beans): saute onion

 

Step 4
Create Molasses Mixture


1 ¾ cup (438ml) cold water
¼ cup (80g) blackstrap molasses
¼ cup (60g) maple syrup
1 tablespoon (15ml) light soy sauce (not low sodium soy sauce)


While the bacon is rendering in pressure cooker, combine ¼ cup (80g) blackstrap molasses, ¼ cup (60g) maple syrup, 1 tbsp (15ml) light soy sauce, and 1 ¾ cup (438) cold water in a 1L (4 cups) glass measuring cup. Mix well.

 

Step 5
Deglaze


½ cup (125ml) of the molasses mixture


Pour ½ cup (125ml) of the molasses mixture in the Instant Pot.

Deglaze by scrubbing all the flavorful brown bits off the bottom of the pan and mix them into the mixture.

Make Smokey Instant Pot Baked Beans Recipe (Pressure Cooker Baked Beans): deglaze homemade beans from scratch

 

Step 6
Pressure Cook Navy Beans


¼ teaspoon fine table salt
2 bay leaves
Soaked navy beans
Remaining molasses mixture


Add ¼ tsp fine table salt, 2 bay leaves, soaked navy beans (889g) and the remaining molasses mixture in the pressure cooker. Mix well and make sure all the beans are submerged in the molasses mixture.

Make Smokey Instant Pot Baked Beans Recipe (Pressure Cooker Baked Beans): pressure cook homemade beans from scratch

Close lid and pressure cook at

  • Pressure Cooking Method: High Pressure for 20 minutes, then 20 minutes Natural Release (After 20 minutes, turn the venting knob to venting position to release the remaining pressure).

Open the lid carefully.

*Important Tip: The pressure cooking time may vary depending on many factors such as the age of beans. If your beans are not fully cooked, simply add pressure cooking time accordingly. For reference, some readers reported their beans need to pressure cook for an extra 15 – 25 mins.

 

Step 7
Season and Thicken Baked Beans


2 teaspoons (12g) dijon mustard
1 teaspoon (5ml) apple cider vinegar


Add 2 tsp (12g) dijon mustard, and 1 tsp (5ml) apple cider vinegar into the cooked baked beans. Mix well.

Turn heat to medium (Instant Pot: press Sauté button) and stir to thicken the baked beans to desired consistency.

Make Smokey Instant Pot Baked Beans Recipe (Pressure Cooker Baked Beans): thicken Boston baked beans to create sweet and smokey sticky sauce

Taste and adjust the seasoning by adding more blackstrap molasses, salt, or vinegar if necessary (For reference, we added in another tbsp of blackstrap molasses).

 

Step 8
Serve Instant Pot Baked Beans (Pressure Cooker Baked Beans)


Serve this delicious sweet ‘n smokey baked beans as a side dish at your BBQ, picnics, potlucks, or dinner.

Make Smokey Instant Pot Baked Beans Recipe (Pressure Cooker Baked Beans) Homemade Baked Beans from Scratch in deliciously thick sticky sauce. Perfect for your next BBQ, picnics, potlucks, or dinners.

Watch: How To Make Instant Pot Baked Beans Recipe

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Make Smokey Instant Pot Baked Beans Recipe (Pressure Cooker Baked Beans) Homemade Baked Beans from Scratch in deliciously thick sticky sauce. Perfect for your next BBQ, picnics, potlucks, or dinners.

Instant Pot Baked Beans

Smokey Instant Pot Baked Beans Recipe (Pressure Cooker Baked Beans): easy to make Homemade Baked Beans from Scratch! Tender & creamy beans in deliciously thick sticky sweet-smokey sauce. Perfect for your next BBQ, picnics, potlucks, or dinners.
4.85 from 26 votes
Print Rate This Recipe
Prep Time: 10 minutes
Cook Time: 1 hour
Total: 1 hour 10 minutes
Servings: 10
Calories: 309kcal
Author: Amy + Jacky

Ingredients

Soak Navy Beans:

  • 1 pound (454g) dried navy beans (soaked overnight for at least 8 - 16 hours, 889g after soaked)
  • 1 ½ tablespoon (25g) fine table salt
  • 6 cups (1.5L) cold water

Baked Beans Sauce & Aromatics:

  • 6 strips (242g) thick cut bacon , roughly diced
  • 1 (159g) small onion , roughly diced
  • 2 (6g) garlic cloves , roughly chopped
  • 1 ¾ cup (438ml) cold water
  • ¼ cup (80g) blackstrap molasses
  • ¼ cup (60g) maple syrup
  • 1 tablespoon (15ml) light soy sauce (not low sodium soy sauce)
  • ¼ teaspoon fine table salt
  • 2 bay leaves
  • Ground black pepper to taste
  • 2 teaspoons (12g) dijon mustard
  • 1 teaspoon (5ml) apple cider vinegar

Instructions

Soak Navy Beans:

  • Overnight Soaking Method: Place 1 lb (454g) dried navy beans and 1 ½ tbsp (25g) fine table salt in a large container. Pour 6 cups (1.5L) cold water in the large container and give it a few stir. Allow beans to soak overnight for at least 8 - 16 hours. If your house is very warm, place the large container in the fridge to avoid fermentation.

    Quick Soaking Method: If you're short on time or forgot to soak the beans overnight, you can use this quick soaking method instead. The result will not be as good as the overnight soaking method. Place 1 pound (454g) dried navy beans, 1.5 tbsp (25g) fine table salt, and 6 cups (1.5L) cold water in the pressure cooker. Close lid and pressure cook at High Pressure for 0 minute + 30 minutes Natural Release.
  • Drain Beans: Discard the soaked water and drain the navy beans through a mesh strainer. Rinse the beans with cold tap water. Drain well. The soaked beans should almost double in weight.
  • Render Bacon: Place chopped bacon in Pressure Cooker and turn heat to medium (Instant Pot: press Sauté button). Stir occasionally and allow the bacon bits to crisp (~3 mins). Add in diced onion, freshly ground black pepper and sauté for a minute. Add in chopped garlic cloves and sauté until fragrant (~30 seconds).
  • Create Molasses Mixture: While the bacon is rendering in pressure cooker, combine ¼ cup (80g) blackstrap molasses, ¼ cup (60g) maple syrup, 1 tbsp (15ml) light soy sauce, and 1 ¾ cup (438) cold water in a 1L (4 cups) glass measuring cup. Mix well.
  • Deglaze: Pour ½ cup (125ml) of the molasses mixture in the Instant Pot. Deglaze by scrubbing all the flavorful brown bits off the bottom of the pan and mix them into the mixture.
  • Pressure Cook Navy Beans: Add ¼ tsp fine table salt, 2 bay leaves, soaked navy beans (889g) and the remaining molasses mixture in the pressure cooker. Mix well and make sure all the beans are submerged in the molasses mixture. Close lid and pressure cook at High Pressure for 20 minutes + 20 minutes Natural Release. After 20 minutes, turn the venting knob to venting position to release the remaining pressure. Open the lid carefully.

    *Important Tip: The pressure cooking time may vary depending on many factors such as the age of beans. If your beans are not fully cooked, simply add pressure cooking time accordingly. For reference, some readers reported their beans need to pressure cook for an extra 15 - 25 mins.
  • Season and Thicken Baked Beans: Add 2 tsp (12g) dijon mustard, and 1 tsp (5ml) apple cider vinegar into the cooked baked beans. Mix well. Turn heat to medium (Instant Pot: press Sauté button) and stir to thicken the baked beans to desired consistency. Taste and adjust the seasoning by adding more blackstrap molasses, salt, or vinegar if necessary. For reference, we added in another tbsp of blackstrap molasses.
  • Serve: Serve this delicious sweet ‘n smokey baked beans as a side dish at your BBQ, picnics, potlucks, or dinner.
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Recipe Notes:

Total Cooking Time: Stated total cooking time excludes the soaking time.
*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! ?

Nutrition:

Calories: 309kcal | Carbohydrates: 41g | Protein: 13g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 278mg | Potassium: 753mg | Fiber: 11g | Sugar: 13g | Vitamin A: 10IU | Vitamin C: 1.4mg | Calcium: 99mg | Iron: 3.1mg
Course: Dinner, Lunch, Party Food, Side Dish, Snack, Super Easy
Cuisine: American
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!
Make Smokey Instant Pot Baked Beans Recipe (Pressure Cooker Baked Beans) Homemade Baked Beans from Scratch in deliciously thick sticky sauce. Perfect for your next BBQ, picnics, potlucks, or dinners.
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Delicious. My first attempt using my new Instant Pot to make beans. Perfect, although a little sweet for my taste. Next time, I might cut down the sweeteners, but the sweetness won’t stop us from eating them. I’m trying to eat more non-animal protein for breakfast, so these will do the trick (with less sweetener). Really good instructions.

  2. This is my second time making these beans. They are so good. The only thing I changed this time is I added a small chopped green pepper in with the onion. It was a good addition. They were even more yummy. Thank you so much for the recipe.

  3. I didn’t think anything could top Boston’s Durgin Park recipe for baked beans, but this is my new favorite baked bean recipe. A perfect blend of flavors!

    1. Hi Djk,

      Thank you so much for your question 🙂

      Yes, we used pure maple syrup, but both will work about the same.

      Please take care & have fun cooking
      Jacky

    1. Hi Andrew,

      thank you for your question 🙂

      Dividing in half is a good idea for beans. The cooking time will stay the same.

      Please take care & have fun cooking
      Jacky

    1. Hi Nikki,

      thank you for your question 🙂

      it will be fine without the bacon. You can also add a few liquid smoke for the smokey flavor.

      Take care & have fun cooking
      Jacky

  4. Hi Amy & Jackie,
    We have the 8 qt Instant Pot and have made this amazing recipe many times. We are planning a BBQ for quite a few people and was wondering if it would be safe to double the recipe, or best to do two batches? Thanks for ALL the amazing recipes normally cooked for two.

    1. Hi Tom,

      thank you so much for being so kind and supportive. We truly appreciate it 🙂

      The most I can recommend is 1.5x the recipe in the 8 quart.

      Take care & have fun cooking
      Jacky

  5. Delicious!!

    The recipe states, “not low sodium soy sauce” but my store didn’t have light and I had low sodium, so I took the risk. Waaay too salty. ? I rinsed it all in water and made a new batch of sauce without soy. Just posting so no one else will be tempted to try…

  6. I made this and it was delicious. Way better than beans from a can.

    Also, I may not have attained full flavor because I only MOSTLY followed your recipe. I regularly use my IP to cook dried beans and I didn’t want to soak or quick-soak, so I just used dried beans and increased the cook time to 30 min. and added four cups of water. The result was a little soupy, so I cooked it down to nice-n-thick. Next time, I plan to use dried beans again but only three cups of water.

    I suspect I could be missing out on some flavor by not following your advice, but the results were still over-the-top good. You’ve made this one so good it is hard to mess it up. Thank you.

  7. These turned out wonderful using great northern beans. Followed your times & instructions and they are so much better than the canned beans I usually buy. Thanks for a great recipe. I am serving them with a slow cooked boston butt pork roast and coleslaw.

    1. Thank you so much for your kind words JPM 🙂

      Sounds like a perfect meal with the pork roast and coleslaw.

      Take care & have a great week
      Jacky

  8. Hi! Your recipes are always amazing, everything I ever tried comes out great and my whole family loves it.
    I really want to try this recipe tomorrow, but do not have any navy beans and will not be able to get to the store for many days. I do have pink beans and white Great Northern beans. Could I use either one of those instead? I saw in another comment that you mentioned pink beans in this recipe will take a lot longer to cook, I tried searching the comments but don’t see anything further about exactly how long. Maybe I missed it? If not, can you offer some advice please on how long I should try cooking for with either white Great Northern beans, or with pink beans? Thank you!

    1. Hi Poppy,

      Great to hear from you again 🙂

      Thank you for your kind words and question.

      Great northern beans is a very good substitutions for navy beans. The cooking time will be roughly the same (maybe a minute shorter)

      take care & have fun cooking!
      Jacky

  9. I may have missed it but can you put these in the freezer? Have made these 3 times and they are fantastic but now I want to batch cook.

  10. Don’t waste your time with this recipe. Extremely disappointed in this recipe. The beans were hard as rocks, I soaked my organic for 16 hours before cooking. I pressure cooked them a second time and a third time and the beans still weren’t tender. Then I cooked them on Slow-Cook for 10 more hours, still had hard beans. I threw the entire contents of my instant-Pot in the garbage. I’ve tried many of your recipes, this is the first one that didn’t turn out.

    1. Hi Deb,

      Sorry to hear what happened. It sounds like something were wrong with the beans (could be very old) if they were still hard after soaking + pressure cooking 3x + slow cooking for 10 hours.

      Take care & have fun cooking
      Jacky

    2. This is a reply to Deb Johnson. As someone who has struggled with beans for decades, I found out a few things: 1) Don’t use old beans–they’ll never cook. A couple of years old on the outside. 2) I live in an area with high mineral content in the water, so I use filtered water for beans, and soak them with salt. For many years, was told never to use salt in the soaking water. Wrong. I don’t know exactly what the salt does, but it really helps get a good texture in the bean. 3) Never add acid until beans are soft. They’ll never soften. So if you put the vinegar in before they were soft, that could be the problem. That goes for any acidic ingredient, such as ketchup.

  11. We like yellow eye beans here in Maine. I’ll try these the old way with dry mustard, grammas molasses and brown sugar, salt pork or bacon. I’ll send you the recipe if they work out. Loved your corned beef and cabbage.

  12. I’ve made these several times now, and they are amazing! I wonder if you have a suggestion for making them vegetarian–olive oil in place of the bacon?

  13. I am preparing to make the baked beans. I hope they are as good as they look.
    I noticed there is a nutritional facts label provided in the recipe that is listed as per serving, but can’t find how big a serving is.

  14. I made these as one of my first items in the IP and they turned out great. Have a double batch in there now. After I put it on, I saw you said it should be 1.5 x the recipe at most, so ooops, will be keeping an eye for sure for foam. At least I can turn off and let it come down a bit and remove some if it gets too foamy. I won’t be leaving it on and running out anywhere today. 😉

    1. I ended up doing the double batch for the same time and they turned out great, no foam or problems with too much in the pot. I did the soak method as I prefer them that way over the quick method.

  15. Hi,
    I make quite a few of your recipes…I love your twist on some old favorites and increasing their flavors with the Unami touch! I’m making these for my husband’s school meeting to compliment sandwiches and potato salad. Today is the trial run, I’m sure they’ll be great. Thanks for your tried and true recipes ?

  16. So looking forward to making these! Thanks for the recipe…I LOVE my instant pot….as a matter of fact my family gets testy if I try to make anything NOT from the instant pot! LOL I got mine for Christmas and have only made one meal that wasn’t instant pot since! 😀

    My Question is….can I soak the beans for longer than 8-16 hours??
    Thank you! 😀

    1. Hi Dolly,

      thank you for your kind words & question 🙂

      Beans will start spouting if it soaked for too long so I would not recommend soaking them for longer than 16 hours.

      Take care & have fun cooking
      Jacky

    2. Thank you Amy and Jacky! I put them on right now after a 12 hour soak! Do we know how long they will keep refrigerated?
      Thanks for the quick response! 😀

    1. Hi Melissa,

      thank you for your question 🙂

      I think it will work just fine without the quick soaking method. Try increasing the cooking time to 25 minutes and 20 minutes Natural release.

      Happy New Year to you and your family
      Jacky

  17. Tried these today, I am from Boston and we love our beans. New to instant Pot but followed the directions exactly, and these beans are really very good. They were a little runny and I only say that since here in “BeanTown” we sort of like them on the thicker side. That said I would make these again in a flash. Maybe try reducing to 1 1/2 cups water, and maybe add 5 minutes to the pressure cooking time. My guess is that with each iteration or repeat will find my happy place.
    This is a great recipe and I am thrilled with my first attempt at these – I guess my old bean pot is heading to the basement shelf for a potential yard sale !!
    Thanks for the recipe.

    1. Hi Mike,

      Thank you so much for your kind words 🙂

      You can also use the saute button to reduce it down a little after pressure cooking. It will also add some extra body as well.

      Happy new year to you and your family!
      Jacky

  18. I am making these later today in the 3quart Instant Pot. I am using 2 cups of the navy beans. Can you advise me of how I would adjust the rest of the ingredients to acomodate the different amount of beans I am using?

    Thanks!

    1. Hi Carol,

      Thank you for your question 🙂
      Is the 2 cups of beans soaked or dried.

      The most accurate will be using a kitchen scale to calculate the correct ratio.

      Happy New Year to you and your family Carol!
      Jacky

  19. I never tried making homemade baked beans before. These were delicious ? ! Thanks for all your hard work perfecting recipes for us!

  20. In the baked beans recipe, Quick Soaking Method, there appears to be an error: it states to “cook at High Pressure for 0 minute + 30 minutes Natural Release.”

    1. Hi J Jerome,

      thank you so much for your comment.

      The cook at high pressure for 0 minute is correct as you can set the Instant Pot to 0 minute.

      For Stovetop pressure cooker, it means to turn off the heat once the pressure cooker has achieved high pressure.

      Take care & have fun cooking
      Jacky

  21. I made these beans for dinner tonight and they turned out just as you stated, perfectly tender and creamy – and in a delicious sauce. I followed the recipe exactly except for using a bit of cornstarch slurry to thicken the sauce at the end. My mom used to make wonderful baked beans, but it was such a project, with soaking, cooking on the stove, and then baking in the oven, with repeated checking that they weren’t drying out. Thank you for making it so easy!

  22. Made these today (soaked the beans last night). We’re a low sodium household so i didn’t add any salt, used pork belly in place of the bacon, and coconut aminos in place of the soy sauce (and a no salt mustard). Love the flavor, but like others, I had to extend the cooking time – to about 45 minutes (+ pressure release) – to get a texture I liked. At that point the beans were soft but firm. Without having to depressurize multiple times and me standing over the pot contemplating the texture, it’d probably take less than 45 min of pressure cooking. Love that there’s no tomato in them. Will definitely make again!

    1. I know you said you live in a low sodium household, but do you think you could soak the beans in salt water and then give them a good rinse? That would improve the texture. This is what Cooks Illustrated says about salt and beans: “As the beans soak, the sodium ions replace some of the calcium and magnesium ions in the skins. Because sodium ions are more weakly charged than calcium and magnesium ions, they allow more water to penetrate into the skins, leading to a softer texture. During soaking, the sodium ions will only filter partway into the beans, so their greatest effect is on the cells in the outermost part of the beans.”

  23. This is an excellent recipe I did add a couple of ingredients. I have the 8 quart instant pot so I doubled the recipe and changed the cooking time to 25 minutes the beans were perfect. I added a teaspoon of garlic and onion powder and used Worcester sauce instead of soy sauce.

  24. I’m going to assume that you take the bacon, onion and garlic out with a slotted spoon and pour off the bacon fat before deglazing the pan?

    1. Hi Melody,

      thank you for your question 🙂

      We kept the bacon fat for this recipe. The bacon fat will give some tremendous smokey flavor for the baked beans.

      Take care & have fun cooking
      Jacky

  25. I’m very excited to give this a try! I have a ton of dried pinto beans to use right now. Could they be used in place of the navy beans?

  26. Is it absolutely essential I use blackstrap molasses? It is hard to find here and I don’t want to have to buy some online for one recipe. Can I use regular molasses from the store?

    1. Hi Christina,

      Thank you for your question 🙂

      Blackstrap molasses will make a slightly difference. I would recommend cooking molasses if you can’t find blackstrap molasses.

      Take care & have a great week ahead!
      Jacky

  27. I love baked beans so wanted to give this recipe a try. Next time I would substitute beer in place of water for a little more flavor. I also chopped up a Serrano pepper with the onion and added about a 1/4 cup of brown sugar after they were done. They were tasty!

  28. Just made this recipe today. The beans and sauce turned out perfect. Took them to a church gathering and got many compliments. As another reader commented, I too had to add just a bit more water to cover the beans, but that’s all I did differently. I used the smaller navy beans and the 20/20 cooking times worked great. The beans were uniformly soft but still firm, not mushy, which is what I was afraid of. Will definitely use this recipe again! Thanks.

  29. Jacky, I would like to make these for a family BBQ next week. One of the family members has a sensitivity to vinegar. If I leave out the vinegar, will I be sorry? Hard question to answer probably! Also, is it worth making a trip to a specialty store for the “light soy sauce”? I don’t think ia’ve seen it at my regular grocery store.

    1. Hi Linda,

      thank you for your question 🙂

      The flavor profile will be slightly out of balance, but it will still taste great.

      Light soy sauce is usually sold as regular soy sauce in regular grocery store.

      Take care & have fun cooking!
      Jacky

  30. I made this and it great but I had to double the cooking time…. I will not make and other recipe except for doubling the time. Hubby even loved them and he was against the Instant Pot… Think it made believer out of him…. 😉 😉

  31. This was delicious! I’ve only had baked beans from a can or some mediocre cafeteria in the past and was never crazy about them. I decided to make these as part of a classic barbecue menu (along with your mac and cheese, potato salad, and pulled pork for sliders) for a party. I got a pound of navy beans from my local Whole Foods bulk bin and soaked them for 16 hours. I followed the directions as written and noticed that when my beans and molasses mixture were mixed, my beans were above the liquid level and not able to be submerged as directed. I added a cup of water to submerge the beans, figuring I can always reduce to thicken the sauce later. That worked perfectly. My beans were tender and after a brief reduction and cool down, I have delicious beans in a delicious sauce. I’m not sure why I didn’t have enough liquid initially, as I doubled checked and followed the directions as written. I have the 6 quart Instant Pot. Oh, well, I’ll know what to do should this happen again next time! Thanks for a great recipe!

    1. So happy to hear from you Alice 🙂

      As always, thank you so much for your kind words!

      You are so encouraging and supportive 🙂

      Take care & have an amazing week ahead
      Jacky

  32. If I only want to do half the recipe (family of 2.5 here and there’s only so many beans we can eat!), can I just half everything in the recipe? Also, what happens to the cooktime?

    Love your site and your recipes!! Thanks in advance for the help!!

    1. So happy to hear from you again Steph!

      thank you so much for your kind words 🙂

      You can half everything in the recipe.
      You will want to add 2 more minutes to the pressure cooking time as the get up to pressure time will be reduced.

      Take care & have an amazing week!
      Jacky

  33. The sauce was fabulous. But my (pre-soaked) pink beans never got done. I usually do beans without salt, that is what I have been told causes any hardness issues…I did 20+20 2 times, still barely edible. I also did NOT add the bacon, not that it should have done anything. Not sure what to next time. Smelled wonderful while cooking.

    1. Hi April,

      thank you for your comment and feedback 🙂

      Salt causing hardness to beans is an old myth that has been busted by many reputable publications.

      The problem is pink beans (Light kidney beans) require a much longer cooking time than navy beans.

      Take care & have fun cooking
      Jacky

  34. I used Plantation Blackstrap Molasses (unsulphured) and bulk navy beans from Central Market in Seattle area. They normally have very good, fresh products. Thanks!

  35. I made these yesterday – the flavor was great! But I had a couple issues: I bought new beans since the ones I had were many years old…so wanted to start fresh. I soaked them for 16 hours. But they were not done after the 20 min pressure cooking + 20 min NR, so I put the lid back on and did another 5 min pressure cook. Still not completely done but I then added the mustard and vinegar and sautéed to thicken and finish them up anyway. I guess I will try for 30 or 35 minutes pressure cooking next time and see if that works. I did add the additional Tbsp of molasses at the end and an extra tsp of vinegar. Had to look a bit to find a store that had the Blackstrp molasses but it really does have a good flavor for the beans. Thanks!

    1. Hi Barbara,

      thank you so much for sharing your cooking experience with us 🙂

      May I ask what brand of blackstrap molasses & navy beans were used?

      Since a few readers have the same experience with the beans, I would like to see if I can replicate the result.

      Thank you
      Jacky

  36. These beans are delicious. But it was a good thing I was making them a day ahead of when I served them. They took 3 times longer to cook than the recipe says. After the first 20 minutes they seemed barely cooked at all. After the second 20 minutes they were still crunchy. Finally after the third 20 minutes they were done. At that point the consistency was perfect and didn’t need additional simmering. I will definitely make these again but plan on a much longer cook time.

    1. Hi Suzanne,

      thank you for sharing your cooking experience with us.
      The navy beans (soaked for at least 8 hours) you used may have been quite old if it is not done in that time frame or some form of acid (Ketchup, Worcestershire sauce, vinegar…etc) may have been added before pressure cooking.

      Take care & have fun cooking
      Jacky

    2. The beans I used were purchased 2 days before I made the beans. I purchased them from the bulk section of a high volume grocery store. I find it hard to believe they were old. I followed the recipe exactly and did not add any extra ingredients. I soaked the beans overnight for about 12 hours. Still had the longer cooking time.

    3. Hi Suzanne,

      thank you for letting us know. I will have to grab some navy beans from the bulk section to test it out.

      Do you recall which brand of blackstrap molasses was used?

      Thank you
      Jacky

    4. Hi Suzanne,

      Thank you. I will get a bottle of Plantation Blackstrap molasses to see if I can replicate this problem.

      Take care & have fun cooking
      Jacky

    1. Hi Fran,

      Thank you for your question 🙂

      The most I would recommend is 1.5x the recipe as beans are quite foamy.

      For Food that Expands During Cooking (i.e. grains, beans, and dried vegetables):
      Do not fill the unit over 1/2 full.

      Take care & have fun cooking
      Jacky

  37. This looks great and I am eager to try it -but my husband was just diagnosed with alpha-gal allergy to beef and pork. Can I use olive oil for the fat for cooking the onions and garlic or does it have to be animal fat? Thanks!

    1. Hi Karen,

      thank you for your question 🙂

      Yes, you can use olive oil to cook the onions and garlic. You may want to add a few drops of liquid smoke to compensate for the smokey flavor from the missing bacon.

      Take care & have fun cooking
      Jacky

  38. You answered the question
    “thank you for your question ?
    The 0 min + 30 minutes NR is for quick soaking the beans.
    The beans are cooked for 20 minutes + 20 minutes Natural Release.”

    Are you unable to change “0 minutes” to “20 minutes” in the published recipe?

    1. Hi Judy,

      thank you for your comment and question 🙂

      The published recipe is 20 minutes + 20 minutes Natural Release for the beans cooking step at Step 6.

      Take care & have fun cooking
      Jacky

  39. I was wondering how well these would freeze after making them, if I cannot use them all up? Have you tried this? Would the beans get mushy? Sounds delicious and I will give it a try!

    1. Hi Barbara,

      thank you for your question 🙂

      It will work and the beans will not be too mushy.

      For best result, you may not want to thicken up the beans too much if you are planning to freeze them.

      Take care & have fun cooking
      Jacky

    1. Hi Evelyn,

      thank you for your question 🙂

      Yes, we used blackstrap molasses instead of fancy or cooking molasses.

      Take care & have fun cooking
      Jacky

  40. I tried this recipe, and found that 20 minutes (+20NR) was not sufficient. I had to cook them an additional 15 minutes, still not quite enough. I’ll try again sometime with 40 minutes. Flavour was really nice.

    1. Hi Teresa,

      thank you for your comment 🙂

      The navy beans (soaked for at least 8 hours) you used may have been quite old if it is not done in that time frame or some form of acid (Ketchup, Worcestershire sauce, vinegar…etc) may have been added before pressure cooking.

      Take care & have fun cooking
      Jacky

  41. Wanted to say thank you for adding the weight in grams of an ingredient, some regions consider a small onion, for example, a different size than another region so the weight makes it more precise. Quick question: I am gluten intolerant, is there an alternative to light soya sauce. I have gluten free regular soya sauce.

    1. Hi Morgan,

      Thank you for your kind words 🙂

      It’s great to hear from you again. Hope you have been doing well!

      Gluten free regular soy sauce will work as an alternative. Coconut Aminos will be another good substitution too 🙂

      Take care & have fun cooking
      Jacky

    1. Hi NanH,

      So happy to hear that!
      Thank you so much for your kind words and review on the recipe 🙂

      The single serving size is about 1/2cup.

      Take care & have fun cooking!
      Jacky

  42. I made these baked beans this afternoon for dinner tonight (had to free up the IP for sweet corn) and this recipe is without a doubt THE.BEST.BAKED.BEANS I have ever made! I confess, I subbed pinto beans (and soaked them overnight) and turkey bacon but it’s the sauce ingredients that make it so delicious. I ended up adding the extra 1 T molasses at the end and also simmering for about 5 mins to thicken it a little. I’ve never put soy sauce into baked beans before, maybe that’s the “secret” ingredient? Thanks for a really great recipe; I know I’ll make it many times in the future.

  43. Step 1B says, “Close lid and pressure cook at High Pressure for 0 minute + 30 minutes Natural Release.” For how many minutes did you cook the beans?

    1. Hi Janice,

      thank you for your question 🙂

      The 0 min + 30 minutes NR is for quick soaking the beans.

      The beans are cooked for 20 minutes + 20 minutes Natural Release.

      Take care & have fun cooking
      Jacky

  44. This recipe looks delishest but where is the tomato sauce or ketchup. When would I add that in and how much.
    I have not tried this recipe yet cause I thought it might be missing something.

    1. Hi Nancy,

      thank you so much for your kind words and question 🙂

      We didn’t use tomato sauce or ketchup in this recipe as we personally think apple cider vinegar bring a better balance to the dish.

      If you would like to add tomato sauce or ketchup to the recipe, please add it after pressure cooking (At the add vinegar/mustard step).

      Take care & have fun cooking
      Jacky

  45. Sounds wonderful. Wonder why you didn’t do beans first in pressure cooker without soaking. Oh and you forgot one important ingredient for baked beans in order to take the “snap” out of them – 1/2 tsp ground ginger. These would be better with a little ketchup added. 🙂

    1. Hi Edie,

      thank you for your comment and question 🙂

      We did a side by side comparison between soaked beans vs “non” soaked beans and we strongly prefer the flavor from the soaked beans.

      The soaking/brining step will take most of the “snap” out of the dried beans so we didn’t add in any gas tempting spices 🙂

      We were thinking of using ketchup/tomato sauce, but in the end we chose apple cider vinegar as it brings a better balance (In our opinion) to the dish.

      Take care & have fun cooking
      Jacky

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