These Instant Pot Baked Beans are always a hit at BBQ’s and potlucks. The navy beans hold up well and the bourbon and brown sugar gives these baked beans a little extra flair.
Baked beans are an American tradition. Cooked to perfection in a tangy sweet sauce is the reason these beans are a favorite at cookouts, BBQ’s, and, let’s not forget the beanie weenies of our childhood.
What Beans Are Used For Baked Beans?
I bet there are more varieties of beans that people use in baked beans than you thought. It varies by region and they all taste great.
- Pinto beans
- Yellow eyed beans
- Cranberry beans
- Navy beans
- Great northern beans
Why Is The Molasses Added After The Beans Are Cooked?
Like we discussed in this post, molasses actually slows the cooking process, which was great when they were simmered all day over a fire. Since we are cooking this in our fast Instant Pots we do not want to slow the process.
Also the flavoring ingredients are able to be incorporated into the sauce before serving with just a little mixing.
What If The Beans Aren’t Cooked When I Open The Instant Pot?
If your navy beans aren’t fully cooked after you open the lid, just add a little water if it looks like less than 1/2 cup and cook for another 5 minutes. Repeat as needed.
Sometimes your beans may be older and take longer to cook. There is no way you would know ahead of time, but rest assured it happens to us all every now and again.
How Do You Thicken Instant Pot Baked Beans?
You can turn your Instant Pot to sauté and cover 3/4 of the top with a pot lid to prevent splattering and let it reduce.
Or you can do my less patient way and mash 1/4 of the beans with a potato masher and use that to thicken the sauce.
What Can I Serve With Baked Beans?
Baked beans are traditionally served with breakfast in the UK, while we eat them at BBQ’s with hot dogs and hamburgers.Print
- 1 (1 lb.) bag dry navy beans, about 2 cups
- 2 cups water
- 2 Tbsp. yellow mustard
- 1 Tbsp. vegan Worcestershire sauce
- 1 and 1/2 tsp. onion powder
- 1 tsp. garlic powder
- 1/2 tsp. liquid smoke or smoked paprika
- 1/2 cup brown sugar
- 3 Tbsp. molasses
- 3 Tbsp. tomato paste
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. bourbon
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
- Place the dry beans in a large bowl that’s at least twice the size of the dried beans, and fill about 3/4 full with water. Let the beans soak for at least 8 hours. Or you can quick-soak the beans if you want to make this recipe now.
- Add the soaked beans, yellow mustard, vegan Worcestershire sauce, onion powder, garlic powder, and liquid smoke or smoked paprika to your Instant Pot.
- Cook on high pressure for 15 minutes. Let the pressure release naturally for at least 15 minutes, also known as do nothing, then you can finish releasing the pressure manually until the pin drops and you can open the lid of your Instant Pot.
- Add in the brown sugar, molasses, tomato paste, apple cider vinegar, balsamic vinegar, kosher salt, and ground black pepper and mix in well.