These Instant Pot Baked Beans are easy to make (no soaking!), and they’re a perfect side dish for a summer cookout. This recipe uses pinto beans but you can substitute others.
I love using my Instant Pot! I used a stove top pressure cooker for years, but what I love about the Instant Pot is that I don’t have to keep an eye on the pressure gauge. I can put in the food, close the lid, set the cooking time, and then forget about it. And I love how quickly it cooks foods like beans.
- 1 pound dry pinto beans
- 1 small onion, finely diced
- 1 jalapeno pepper, seeded and finely diced
- 2 heaped tablespoons tomato paste
- 1 tablespoon spicy brown mustard
- ¼ cup maple syrup
- 2 tablespoons blackstrap molasses
- 2 tablespoon apple cider vinegar
- 2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 4 cups vegetable or chicken broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Wash the beans well and pick out any debris or odd beans.
- Turn the Instant Pot on the sauté mode and let it heat up for 4 to 5 minutes. Add the olive oil, finely diced onion and the jalapeno. Sauté for about 2 to 3 minutes, until translucent.
- Add the beans, smoked paprika, garlic powder, mustard, apple cider vinegar, tomato paste, maple syrup, molasses and salt and pepper. Mix well. Add the chicken or vegetable stock and stir to mix.
- Turn off sauté mode. Put the lid on, making sure that the pressure valve is in the sealing position. Select the manual mode and adjust the time to 1 hour. When the Instant Pot beeps to indicate cooking is done, let it sit to allow the pressure to come down naturally. It will take 20 minutes or so.
- Stir the beans then taste and adjust the seasoning, if needed. If you feel there is too much liquid, turn the Instant Pot back on the sauté mode and let the beans simmer for 3 to 5 minutes or until the liquid has evaporated and the consistency is to your liking. But keep in mind that the beans will thicken as they cool, so it is better to leave it a little saucy.