Instant Pot Baked Beans
Tender beans cooked from scratch with bacon, onion, and a tangy-sweet barbecue sauce. No soaking required.
Ingredients
Method
Completed steps 0
Add beans, water, and salt to the pot. Cook on high pressure for 25 minutes, then let pressure release naturally.
Drain beans in a colander and rinse under cold water.
Switch to sauté mode. Cook bacon until starting to brown, breaking it apart and scraping the bottom frequently. Pour off excess grease.
Add bell pepper and onion to the pot and cook until softened.
Turn off sauté mode. Stir in barbecue sauce, ketchup, mustard, vinegar, and liquid smoke.
Add brown sugar, water, and drained beans; stir to combine.
Seal the lid and close the steam valve. Cook on high pressure for 15 minutes, then allow pressure to release naturally.
Open the lid carefully and gently stir to blend the sauce.
Notes
A 6-quart Instant Pot Duo is the tested size; other models may trigger a burn notice with this recipe.
Store leftovers in an airtight container in the refrigerator for up to five days.
Substitute the barbecue sauce with your preferred brand or homemade version to adjust the sauce profile.
Calories: 195 kcal · Carbs: 29 g · Protein: 5 g · Fat: 6 g · Sodium: 585 mg · Fiber: 4 g · Sugar: 17 g
Adapted from tastesbetterfromscratch.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.