Go Back
–+ servings
baked beans instant pot
Print

Easy Instant Pot Baked Beans Recipe

This easy Instant Pot Baked Beans recipe couldn’t be simpler to put together. With all of the ingredients in one pot, this side dish bubbles away to perfection.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Natural Release In Instant Pot 10 minutes
Total Time 2 hours 5 minutes
Servings 6 People
Calories 484kcal
Author Savory Thoughts

Equipment

  • Instant Pot

Ingredients

  • 1 Tbsp. Olive Oil
  • 1 ½ Cups Dry Navy beans Washed and drained
  • 3 Cups Water Plus ¼ Cup to mix with the cornstarch
  • ½ Cup Light brown sugar
  • 1 Tbsp. Mustard We used Yellow Mustard
  • 2 Tbsp. Cornstarch
  • 1 Medium Onion Diced
  • 1 Tsp. Salt Or To Taste we used Kosher salt
  • 1 Tsp. Garlic Powder
  • ½ Tsp. Smoked Paprika
  • 2 Tbsp. Molasses

Instructions

  • Rinse and drain the dry beans. Set aside.
    In a small bowl, make the slurry by mixing together the cornstarch and water (¼ cup) together.
    Select Sautee on the Instant Pot, then add the oil. Adjust the time to 30 minutes. When heated, add the onions. cook for 30 seconds to 1 minute.
    Next, add the beans and remaining ingredients.
    Dry beans in instant pot
  • Stir the ingredients then add the lid.
    Turn the knob to sealing. Select Pressure Cook.
    Cook for 1 hour and 45 minutes on Pressure high.
    Allow to natural release for 10 minutes. Stir and serve as a side and enjoy.
    beans and ingredients in instant pot

Notes

**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).
*** Calories are estimated per serving

Nutrition

Serving: 6People | Calories: 484kcal | Carbohydrates: 105g | Protein: 8g | Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 225mg | Potassium: 460mg | Fiber: 10g | Sugar: 6g | Vitamin A: 6IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 15mg