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Instant Pot Baked Beans

Contributor: Kathy Hester

Did someone say cookout? This is my favorite dish to bring to potlucks, picnics, and anywhere I get to share them. The navy beans hold up well and the bourbon and brown sugar gives these baked beans a little extra flair.

Use a 6 or 8 quart Instant Pot or halve recipe and cook in 3 quart.

  • Author: Kathy Hester
  • Prep Time: 0 minutes
  • Soaking Time: 8 hours
  • Cook Time: 15 minutes
  • Total Time: 8 hours 15 minutes
  • Yield: 8 servings 1x
  • Category: Side Dish
  • Method: Instant Pot
  • Cuisine: American

Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. Add the soaked beans, yellow mustard, vegan Worcestershire sauce, onion powder, garlic powder, and liquid smoke or smoked paprika to your Instant Pot.
  3. 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.
  4. Add in the brown sugar, molasses, tomato paste, apple cider vinegar, balsamic vinegar, kosher salt, and ground black pepper and mix in well.