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Instant Pot Baked Beans are made with dried beans (no soaking required!) and cooked in a sweet sauce, made with molasses, and salt pork, for that traditional Boston baked bean flavor you love!

Close-up of a spoonful of baked beans with pieces of meat being held above a pot filled with the same dish.


 

You know we love classic Southern baked beans made with Pork N’ Beans and brown sugar and baked in the oven until all of the flavors come together.

Today we’re changing things up with this delicious recipe for traditional Boston baked beans cooked in an Instant Pot.

These amazing Instant Pot Boston baked beans are going to be your go-to side dish for all of your summer parties and pot lucks. Tender beans and cooked in a sauce made with molasses, and salt pork, for a sweet and salty side that goes great with barbecue!

What is the Difference Between Boston Baked Beans and Baked Beans?

Boston baked beans have been a New England tradition since the 18th century. Molasses and/or maple syrup, and salt pork or bacon, are added to Boston Beans to give them a delicious sweet and salty flavor.

This Instant Pot Boston Baked Beans recipe is made in two parts. It starts with cooking the dried beans. Now normally using dried beans would mean you have to soak the beans overnight before you use them but since we are cooking beans in a pressure cooker there is no soaking required!

Dry white beans with chopped carrots, halved onion, garlic cloves, fresh thyme sprigs, and a bay leaf in a cooking pot.

How to Cook Dried Beans in the Instant Pot:

  1. Place beans in a strainer and rinse under cool water to clean.
  2. Add the beans, water, carrot, onion, garlic, dried bay leaf, thyme, and salt to the Instant Pot.
  3. Lock the lid in place and turn the valve to SEALING. Cook on HIGH pressure for 30 minutes.
  4. When the timer goes off press CANCEL and let the beans naturally release for 20 minutes before turning the vent to VENTING to release any excess pressure and opening the lid.  
  5. Pour the beans into a strainer, remove the carrots, onion, thyme, and bay leaf, and set aside. 

The dried beans cooked in the Instant Pot come out tender but with a little bite to them and they continue cooking with all of the other baked bean ingredients.

If you love this you’re going to want to try our Instant Pot Navy Bean Soup, Pressure Cooker Black Beans, and Instant Pot Pinto Beans. They are all quick and easy to make in your pressure cooker.

A black spoon rests in a bowl of baked beans and pieces of bacon, with green parsley leaves visible in the background.

How to Make Instant Pot Boston Baked Beans:

  1. Set Instant Pot to SAUTE and add your diced salt pork or bacon. Cook until the bacon begins to crisp. Remove the cooked bacon from the Instant Pot and set aside.
  2. Add the chopped onions to the Instant Pot and saute until the begin to soften. Press CANCEL to turn off saute.
  3. Add 1 cup of water to the pot and deglaze the pan, getting the browned bits up off of the bottom of the pan.
  4. Add molasses, brown mustard, and cider vinegar to the pot.
  5. Lock the lid in place and turn the valve to SEALING. Cook on HIGH pressure for 30 minutes.
  6. When the timer goes off press CANCEL and let the beans naturally release for 15 minutes before turning the vent to VENTING to release any excess pressure and opening the lid.  
  7. Turn the Instant Pot to SAUTE and continue to cook for 15 minutes to give the baked beans a thicker consistency.

Can I use Canned Beans?

Yes! If you use canned beans you can skip the dried bean steps and follow the baked beans instructions. The only change is to cook the beans for 15 minutes on high pressure rather than 30 minutes.

Close-up of a bowl of baked beans with a black spoon scooping some out. The beans are evenly coated in a glossy sauce.

What to Serve with Baked Beans:

Baked beans are the perfect potluck recipe because they pair well with a variety of dishes:

Storing and Reheating Baked Beans

Proper Storage Techniques

Allow the beans to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 5 days.

Reheating Methods

  • Microwave: Heat in a microwave-safe dish, stirring occasionally.
  • Stovetop: Reheat in a saucepan over low heat, adding a splash of water if needed to prevent sticking.
  • Oven: Reheat in an oven-safe dish at 350°F until warmed through.
Servings: 12
Prep Time: 10 minutes
Cook Time: 1 hour 45 minutes
Total Time: 1 hour 55 minutes

Instant Pot Baked Beans

Created By: Kat Jeter & Melinda Machado
Instant Pot Baked Beans are made with dried beans, no soaking required, and cooked Boston baked beans style in a sweet sauce, made with molasses, and salt pork, for that traditional Boston baked bean flavor you love!
Close-up of a bowl filled with baked beans mixed with pieces of bacon or ham.
Print Recipe
3.82 from 11 votes

Ingredients

  • 16 ounces Dried Navy beans
  • 8 cups Water
  • 1 Carrot, roughly chopped
  • ½ Onion, roughly chopped
  • 2 cloves Garlic
  • 1 Dried Bay leaf
  • 3-5 sprigs Thyme
  • 1 teaspoon Salt
  • 8 ounces Salt Pork, or bacon
  • 1 Onion, finely chopped
  • 1 cup Water
  • ½ cup Molasses
  • 1 tablespoon Brown mustard
  • 2 tablespoons Apple Cider vinegar

Instructions

Prepare Dried Beans:

  • Place beans in a strainer and rinse under cool water to clean.
  • Add the beans, water, carrot, onion, garlic, dried bay leaf, thyme, and salt to the Instant Pot.
  • Lock the lid in place and turn the valve to SEALING. Cook on HIGH pressure for 30 minutes.
  • When the timer goes off press CANCEL and let the beans naturally release for 20 minutes before turning the vent to VENTING to release any excess pressure and opening the lid.
  • Pour the beans into a strainer, remove the carrots, onion, thyme, and bay leaf, and set aside. 

Prepare Baked Beans:

  • Set Instant Pot to SAUTE and add your diced salt pork or bacon. Cook until the salt pork begins to crisp. Remove the cooked salt pork from the Instant Pot and set aside.
  • Add the chopped onions to the Instant Pot and saute until the begin to soften. Press CANCEL to turn off saute.
  • Add 1 cup of water to the pot and deglaze the pan, getting the browned bits up off of the bottom of the pan.
  • Add beans, salt pork , molasses, brown mustard, and cider vinegar to the pot.
  • Lock the lid in place and turn the valve to SEALING. Cook on HIGH pressure for 30 minutes.
  • When the timer goes off press CANCEL and let the beans naturally release for 15 minutes before turning the vent to VENTING to release any excess pressure and opening the lid.
  • Turn the Instant Pot to SAUTE and continue to cook for 15 minutes, stirring continuously, to give the baked beans a thicker consistency.

Notes

Note: If you’d like to make this using canned beans skip the dried bean steps and follow the baked beans instructions. The only change is to cook the beans for 15 minutes on high pressure rather than 30 minutes. 

Nutrition

Calories: 319kcal, Carbohydrates: 35g, Protein: 9g, Fat: 15g, Saturated Fat: 5g, Cholesterol: 16mg, Sodium: 721mg, Potassium: 702mg, Fiber: 9g, Sugar: 12g, Vitamin A: 860IU, Vitamin C: 1.9mg, Calcium: 97mg, Iron: 2.9mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Course: Side
Cuisine: American
signature Kat