Baked Beans

By June 27, 2017

Instant Pot Baked Beans by Amy + Jacky @ Pressure Cook Recipes


  • Soak Navy Beans:
    • 1 lb (454g) dried navy beans (soaked overnight for at least 8 – 16 hours)
    • 1 ½ tbsp (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 tbsp (15ml) light soy sauce
    • ¼ tsp fine table salt
    • 2 bay leaves
    • Ground black pepper to taste
    • 2 tsp (12g) dijon mustard
    • 1 tsp (5ml) apple cider vinegar


    1. Press Saute button, saute chopped bacon in the Instant Pot®. Allow the bacon bits to crisp. Stir occasionally.
    2. Add in onion, freshly ground black pepper and sauté until soften. Add in garlic cloves and sauté until fragrant.
    3. Mix & combine blackstrap molasses, maple syrup, light soy sauce, and cold water in a container.
    4. Deglaze the bottom of the inner pot with some of the molasses mixture.
    5. Add fine table salt, bay leaves, soaked navy beans and the remaining molasses mixture in the Instant Pot®. Mix well and make sure all the beans are submerged in the molasses mixture. Pressure cook at High Pressure for 20 minutes + 20 minutes Natural Release.
    6. Add dijon mustard, and apple cider vinegar into the cooked baked beans. Mix well. Press the saute button and stir to thicken the baked beans to desired consistency. Taste & add more blackstrap molasses, salt, or vinegar if necessary.


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