Easy and delicious homemade Instant Pot Baked Beans – these brown sugar and bacon baked beans are the perfect side dish for your upcoming picnics and cook outs. Even better? They are Top 8 allergen free, so they can be enjoyed by all!
Baked Beans Instant Pot
Baked beans are a classic side dish, but they can take a long time to cook. With an instant pot, you can have tender, delicious baked beans in a fraction of the time!
These easy Instant Pot baked beans are perfect for any occasion. Plus, they’re customizable to your taste – add your favorite seasonings and toppings for a dish that’s all your own.
Give it a try!
We really loved this meal, and it went perfectly with the hot dogs we had for dinner. I think everything is better homemade, and this is a recipe that I hope all of you can enjoy.
Jack asked me to put some in his lunch the day (DONE), and Oliver kept asking for more.
So I consider that a win. It really has great flavor and texture, and I think they are some of the best baked beans I’ve ever had.
Other Recipes from Allergy Awesomeness:
Homemade Baked Beans Instant Pot
Yes – just omit the bacon! If you don’t want fish, you can omit the Worcestershire sauce.
That’s what I did! Just use a little Olive Oil instead of bacon grease for sautéing.
In the recipe below, you will see that it says to add a slurry at the end. This is simply the cornstarch + water mixture.
Unfortunately, I am not super versed in allergies. I would suggest contacting Megan for any additional tweaks.
Baked beans are a great addition to any summer cookout or potluck. They’re hearty, filling, and packed with flavor. Plus, they’re easy to make in an Instant Pot.
If you’ve never made baked beans before, now is the time to give it a try. This recipe is simple, delicious, and sure to please a crowd.
We hope you enjoyed this recipe for instant pot baked beans. Let us know in the comments how it turned out for you or if you have any tips of your own to share. happy cooking!
- 1 (12-oz [340-g]) package bacon
- 1 large red onion, diced small
- 1 green bell pepper, seeded and diced small
- 1 lb (455 g) dried great northern beans, rinsed
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 3¾ cups (885 ml) water
- 1 tbsp (15 ml) cider vinegar
- 1 tbsp (15 ml) gluten-free Worcestershire sauce
- 1 tsp liquid smoke
- ¹/³ cup (75 g) light brown sugar
- ½ cup (170 g) molasses
- 4 cloves garlic, minced
- 8 oz (225 g) tomato sauce
- tap here
- ¼ cup (60 ml) cold water
- 3 tbsp (24 g) cornstarch or arrowroot powder
- Using kitchen shears, cut your bacon into bite-size pieces and place them in your Instant Pot.
- Hit sauté and cook the bacon until crisp, 5 to 7 minutes.
- Remove the bacon from the pot and set aside on a paper towel–lined plate to absorb any excess grease.
- Remove all but about 2 tablespoons (30 ml) of the bacon grease.
- Turn off the sauté function and add your onion, bell pepper, beans, salt, black pepper, water, vinegar and Worcestershire.
- Use the pressure button to set your Instant Pot to high pressure.
- Close the lid and hit manual; then use the plus and minus buttons to reach 45 minutes.
- When the timer is done, let the pressure release naturally (about 10 minutes).
- Open the lid and add your liquid smoke, brown sugar, molasses, garlic and tomato sauce.
- Hit sauté and bring to a boil, stirring frequently.
- In a small bowl, whisk together the water and cornstarch.
- Once the sauce is boiling, add the slurry.
- Allow the mixture to boil, stirring frequently, for 3 to 5 minutes, or until it reaches your desired thickness (the sauce will continue to thicken as it cools).
- Add bacon at the end.