Instant Pot Baked Beans: Smoky bacon, spicy peppers, and a hint of sweetness make these one of the best baked beans I’ve ever tasted. The Instant Pot makes them easy and one pot!
This recipe for instant pot baked beans is so simple and delicious, you’ll find yourself making it again and again. It is a great side dish for picnics, BBQs, and holiday weekends. Best of all this dish contains bacon. And who doesn’t love bacon?
How To Make Baked Beans In the Instant Pot
You’ll be using the sauté function on the instant pot for this recipe, so turn that on and cook the bacon until mostly done. Next, add the jalapenos, onions, and peppers and cook until the onions are translucent. Add the garlic and cook for another minute, stirring frequently and bringing everything to a simmer. Then, add the beans, maple syrup, and ketchup, and give it a good couple of stirs until everything is well combined. Put the lid on the instant pot ,and lock into place.
Remember to set the steam release knob to the sealing position! If you don’t we’ll never get to pressure.
After that, to turn off the sauté function and set the pressure cooker to high for about 40 minutes. Let the pot naturally release the pressure for 20 minutes and manually release the remaining pressure. Do not be tempted to release the pressure right away or the beans may spurt out!
Do You Cook Bacon Before Putting it in Baked Beans? Technically, no you don’t have to. You can throw it in all together, but it is much better to cook the bacon first. Cooking the bacon by itself helps to not only crisp up the meat, but also releases the bacon grease which gives more flavor to the entire recipe.
Cooking methods: No instant pot, no problem!
- You can also use a casserole dish. They should take about 45 minutes in a 350 degree oven.
- A dutch oven on to of the stove takes about 45 minutes to one hour.
- Crockpot: Cook on low for 6-8 hours.
These timings assume you’re using cooked beans. If you use dried beans you’ll need to soak your beans overnight in water.
- Add beef for a heartier dish.
- Sweeten It Up: Use honey or molasses instead.
- Spice it up: Add a dash of Tabasco, or Sriracha for spicier beans.
How Long Do They Last?
You can keep baked beans in the fridge for about three or four days. If you know you’re not going to eat them in that time, you should probably consider freezing them using on the of the methods described below.
Can You Freeze Them? Absolutely! If you store them in jars, let out any excess air before you put on the lid. Freezer-safe containers are preferable, however. Remember to label the jar or container with a permanent market so you can remember when they were first put in the freezer.
Baked beans can remain in the freezer for up to six months.
How to Thicken Baked Beans
At the beginning of cooking, use the minimum amount of water, or just simmer your beans on low for a very long time. Letting them stew uncovered makes the beans creamy.
If you’ve already cooked the beans and the liquid is too thin, there are a few options. You could take one or two cups of the beans, mash them up, then stir them back into the pot. You could also make a cornstarch slurry by mixing cornstarch with water or some of the bean liquid. Whisk these two things in a bowl until no lumps remain, then stir into the beans and a cook for another 10 minutes.
Baked beans were first thought to have been used by Native Americans, where they cooked beans in fat and maple syrup. The European settlers altered the recipe by using pork and molasses. Another theory uses ties to the French bean stew cassoules for their rise in popularity, Henry Heinz began selling his version in the U.S. in 1895, and then introduced them to Europe nine years later. They became very popular overseas, especially in the British diet.
In the USA, they are most commonly served at a backyard barbeque alongside dishes like potato salad, hot dogs, pulled pork, sloppy joes, and grilled chicken. However, in other parts of the world, they are eaten differently. For example, British custom calls for baked beans in a tomato-based sauce, that they eat breakfast. They can also be eaten on toast.
Instant Pot Baked Beans
- 2 28 Ounce Cans Baked Beans
- 6 Slices Bacon Chopped
- 1 Sweet Onion Diced
- 4 Cloves Garlic Minced
- 3 Tablespoons Pure Maple Syrup
- 1 Tablespoon Ketchup
- ⅓ Cup Brown Sugar
- 2 Jalapeños Diced
- 1 Green Pepper Diced
- Set instant pot to saute mode. Add bacon, and cook until almost crispy.
- Stir in onion, jalapenos, and bell pepper. Cook stirring occasionally until onion is translucent.
- Add the bacon.
- Add garlic and cook for 1 more minute.
- Stir in beans, maple syrup, and ketchup. Seal the pressure valve.
- Turn off saute mode, and set to high pressure. Cook for 40 minutes. Allow pressure to release for 20 minutes naturally.
- Then manually reduce the remaining pressure.