This Instant Pot Baked Beans Recipe has got to be the easiest way to make baked beans! These beans are delectably sweet and make the perfect side dish made in your Instant Pot!
Why These Boston Baked Beans Are SO Good
- Fast. This Instant Pot recipe is made in less than an hour compared to traditional baked beans.
- Easy. A great pour and cook recipe.
- Inexpensive. Pantry ingredients are great to buy on a budget.
- Vegetarian. No bacon or pork like some other popular recipes.
- Leftovers. This makes a large pot of easy baked beans so you can reheat later for a great quick side dish.
Not only does the Instant Pot dramatically cut down on the cooking time, but it does a wonderful job of infusing the Instant Pot beans with tons of flavor!
It's one of the main reasons I turn to Instant Pot recipes on a regular basis for cooking dishes like this and let me tell you, this Boston Baked Beans Recipe really must be tasted to be fully appreciated.
What Is In This Baked Beans Recipe?
- Water
- Dried Navy Beans, soaked overnight or 1 hour in hot water
- Onions
- Ketchup
- Molasses
- Prepared Mustard
- Worcestershire Sauce
- bay leaves
- Kosher Salt
- eeliasGround Black Pepper
Which Beans Are Used In Baked Beans?
Traditionally, the beans used for baked beans are Navy Beans. That is what I chose to use for this Instant Pot Recipe.
Using these beans ensures a Baked Bean recipe that is not mush and absorbs all of the delicious seasonings in the pressure cooker.
How To Make This Boston Baked Beans Recipe
- Place water, beans, onion, ketchup, molasses, mustard, Worcestershire sauce, bay leaves, salt and pepper into the Instant Pot.
- Close the lid and set the Instant Pot to cook on HIGH PRESSURE for 30 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes. Then, release all remaining pressure.
- Open the lid, and using the back of a spoon, mash a few of the beans to thicken, and serve.
Tips And Tricks For Making This Instant Pot Vegetarian Boston Baked Beans Recipe
- No need to soak the navy beans before cooking them, so you can either soak them overnight or soak them in hot water for an hour before you cook them.
- "How do you thicken Boston baked beans?" The trick is to mash some of the beans after cooking them in order to thicken it up. Just mash some up with the back of a spoon and mix it all together.
- I made my recipe meat-free, but you can feel free to add some salt pork or bacon into the mix.
- These beans actually freeze very well, so feel free to make an extra-large batch to freeze and enjoy later! Just make sure you let the beans cool before putting them in the freezer, as putting hot beans in the freezer can cause the beans to burst or the container they're in to crack.
What Do You Serve With Instant Pot Baked Beans?
There are tons of great dishes you can pair this baked beans recipe with! Here are a few great options to consider:
- Pressure Cooker Ribs are the perfect match!
- Air Fryer Pork Chops makes some of the juiciest pork chops out there!
- Pair them with my Broccoli Frittata with Ham and Peppers and you'll have a breakfast you won't soon forget.
- If you're going to make my Boston Baked Beans recipe, then you absolutely MUST make my Boston Brown Bread Recipe to go with it!
- Kofta Kababs- A great meat kabab.
- Pork Tenderloin- A great side to this perfect port tenderloin recipe.
So whenever you get that craving for some baked beans, put away that canned stuff and make yourself this Instant Pot Baked Beans Recipe instead! Make sure to share this recipe with your friend on Pinterest and Facebook so they can enjoy it as well!
Equipment
Ingredients
- 1 cup Water
- 1 cup Dried Navy Beans, soaked overnight or 1 hour in hot water
- 1 cup onions, chopped
- 1/2 cup Ketchup
- 3 tablespoons Molasses
- 1 tablespoon Prepared Mustard
- 1 tablespoon Worcestershire Sauce
- 2 bay leaves
- 1.5-2 teaspoons Kosher Salt
- 1 teaspoon Ground Black Pepper
Instructions
- Place water, beans, onion, ketchup, molasses, mustard, Worcestershire sauce, bay leaves, salt and pepper into the Instant Pot.
- Close the lid and set the Instant Pot to cook on HIGH PRESSURE for 30 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes. Then, release all remaining pressure.
- Open the lid, and using the back of a spoon, mash a few of the beans to thicken, and serve.
- You do need to soak the navy beans before cooking them, so you can either soak them overnight or soak them in hot water for an hour before you cook them.
- You might be wondering, "How do you thicken Boston baked beans?" The trick is to mash some of the beans after cooking them in order to thicken it up. Just mash some up with the back of a spoon and mix it all together.
- I made my recipe meat-free, but you can feel free to add some salt pork or bacon into the mix.
- These beans actually freeze very well, so feel free to make an extra-large batch to freeze and enjoy later! Just make sure you let the beans cool before putting them in the freezer, as putting hot beans in the freezer can cause the beans to burst or the container they're in to crack.
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Nutrition
Originally Published September 26, 2019
Don't forget to check out my other Best-selling Instant Pot Cookbooks!
Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
Don't forget to check out my other Best-selling Instant Pot Cookbooks!
Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
Donna
Can you use dried black soybeans?
Cletus
Regarding the beans quantity ... is it one cup beans dried then soaked or one cup of soaked dried beans ... these are vastly different. Former yields ~3 cups. Also if former - the amount of liquid seems too little.
URVASHI PITRE
It’s one cup of dry beans, soaked. The water is actually just right. Many of the other ingredients release water so it will work well
scott
About soaking. Have you tried the "quick soak" used by my other favorite PC author? Basically 3X water 2-3 min at high, 10 min natural release then rinse and use. I find it works really well. BTW her site is hip pressure cooking. You two are the only PC authors that I have found reliable, though I think she tends to tone down the spiciness a bit more than I prefer so I compensate.
URVASHI PITRE
You know, I have. I tried that. I tried NPR for 30 minutes. At 30 minutes, the beans were all but cooked so it was too late to use them in recipes. Even at 10 minutes, they were semi-cooked. When I write recipes, I have to write them in a way that will work for everyone. So if someone chose to NOT use that method, and then made one of my recipes, their beans would be overcooked. So I've stayed away from it.