Instant Pot Baked Beans


  • 1 pound dried northern beans
  • 8 strips of bacon, uncooked, chopped
  • 1 small onion, diced
  • 2 ½ cups chicken stock
  • ½ cup molasses
  • ½ cup ketchup
  • 1/3 cup packed brown sugar (I like my beans a little sweeter so next time I’ll add a little more brown sugar)
  • 2 teaspoons dry mustard
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper


  • Soak beans in a large container overnight (or at least 6-8 hours) in just enough water to totally cover them.
  • Drain and rinse beans.
  • Turn your Instant Pot on to the “Sauté” mode.
  • Add chopped bacon and sauté until the bacon is crisp.
  • Remove bacon to a plate lined with a paper towel to drain.
  • Using the fat from the bacon, sauté the onions until translucent.
  • Slowly add the chicken broth to the Instant Pot.
  • Scrap bottom of Instant Pot to remove the brown bits from the bottom of the pan.
  • Add molasses, ketchup, brown sugar, dry mustard, Worcestershire sauce, salt, pepper and bacon to the onions in the pot and stir to combine.
  • Stir in the soaked beans.
  • Select “Manual” mode, “high” presure and set for 55 minutes. Turn valve to ‘Sealing’.
  • When timer goes off, turn off the pressure cooker and do a 10 minute NPR (natural pressure release).
  • After 10 minutes do a QR (quick pressure release) to release any remaining pressure.
  • If not to desired consistency or too ‘saucy’ turn on ‘saute’ mode and cook until your liking.

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