Homemade Instant Pot Baked Beans

Instant Pot Baked Beans

Ingredients

• 4 strips no-sugar bacon, cut into 1/2-inch cubes (I like Applegate brand)
• 1 cup diced yellow onion (about 1/2 large onion)
• 2 cloves garlic, minced
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper, plus more to taste
• 3 (15-ounce) cans white kidney beans, drained and rinsed
• 2 tbsp apple cider vinegar
• 3 tbsp coconut aminos
• 2 tbsp tomato paste
• 1/2 cup chicken or vegetable broth
• 2 tbsp coconut sugar
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, use more for extra heat)
• 1 bay leaf

Instructions

1. Set the Instant Pot to Sauté and let it heat up. Add the cubed bacon and cook, stirring occasionally, until the bacon is nearly crisp, about 5–6 minutes.
2. Add the diced onion, minced garlic, salt, and pepper. Continue cooking, stirring frequently, until the onions soften, about 4 minutes.
3. Press Cancel on the Instant Pot to stop the sauté function.
4. Add the drained and rinsed beans, apple cider vinegar, coconut aminos, tomato paste, broth, coconut sugar, smoked paprika, and cayenne (if using). Stir gently until everything is evenly combined.
5. Place the bay leaf on top, close the Instant Pot lid, and set the pressure valve to Sealed. Select Manual (or Pressure/High Pressure on some models) and set the cook time to 20 minutes.
6. When the cooking cycle finishes, carefully release the pressure by moving the valve to Venting. Use a kitchen towel or utensil, and keep your hands and face clear of the steam. Once the pressure has fully released, open the lid.
7. Stir the beans, taste, and adjust seasoning with more salt and pepper if desired. Remove the bay leaf before serving.
8. Serve hot as a side dish for burgers, brisket, grilled meats, or enjoy them as a hearty vegetarian-friendly meal if you omit the bacon.

Notes

Crockpot Method:

1. Heat a large skillet over medium-high heat. Add the bacon pieces and cook, stirring often, until almost crisp, 4–5 minutes.
2. Add the onions, garlic, salt, and pepper and cook until the onions are tender, about 4 minutes.
3. Transfer the skillet contents to a crockpot. Add the drained beans, apple cider vinegar, coconut aminos, tomato paste, broth, coconut sugar, smoked paprika, cayenne (optional), and the bay leaf. Stir gently to combine.
4. Cover and cook on Low for about 4 hours. Taste and adjust salt and pepper before serving.

Tips, Variations, and Serving Suggestions

– For a vegetarian version, omit the bacon and use smoked paprika or a dash of liquid smoke to add smoky flavor. Sauté the onions and garlic in a little olive oil before combining everything in the pot.

– If you prefer a sweeter profile closer to traditional baked beans, increase the coconut sugar by 1 tablespoon, tasting as you go to avoid over-sweetening.

– Make this spicy by adding an extra 1/4 to 1/2 tsp cayenne or a splash of hot sauce at the end.

– These beans pair perfectly with grilled burgers, pulled pork, brisket, or a simple green salad for a balanced meal.

– Leftovers keep well. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if they seem thick.

Nutrition Note

Nutrition information varies depending on brands and exact measurements; any automatically calculated nutrition should be used as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 6 people

Like this recipe? Leave a comment below and let me know how your Instant Pot baked beans turned out!