Instant Pot Baked Beans 

8–10 servings

Total Time

1 hour (plus soaking time if soaking beans)

Ingredients

• 1 pound (about 2 cups) dried navy beans (soaked overnight if possible)
• 1 onion, chopped (optional but recommended)
• 3 cloves garlic, minced (optional but recommended)
• 1 bell pepper, diced
• ¼ cup brown sugar
• ¼ cup molasses
• 4 cups vegetable broth
• 1 teaspoon apple cider vinegar
• ½ teaspoon smoked paprika
• 1 teaspoon liquid smoke (optional)
• 1 tablespoon seasoned salt
• 1 tablespoon yellow mustard
• 1–2 shakes black pepper
• 1 (6 oz) can tomato paste

Instructions

1. Optional sauté

For extra flavor, sauté the onion and garlic using a splash of water until softened.

If you're short on time, you can skip this step.

2. Add ingredients

Place the following into the Instant Pot:

• Soaked navy beans
• Onion
• Garlic
• Bell pepper
• Brown sugar
• Molasses
• Vegetable broth
• Apple cider vinegar
• Smoked paprika
• Liquid smoke (if using)
• Seasoned salt
• Mustard
• Black pepper

Do not stir in the tomato paste. Spoon it gently on top of the mixture.

3. Pressure cook

Cook on High Pressure for 45 minutes.

Allow for a 20-minute natural release, then carefully release any remaining pressure.

4. Stir and serve

Stir in the tomato paste until fully incorporated.

Serve warm.

Tips

• Forgot to soak the beans? Increase the cook time and expect a slightly firmer texture.
• These beans taste even better the next day.
• Freeze leftovers for easy meals.
• Serve with cornbread, baked potatoes, or barbecue favorites.