Dinner

Instant Pot Baked Beans Recipe

ByEthan Lark October 26, 2025October 26, 2025

Introduction

These Instant Pot baked beans are a deliciously sweet and savory comfort food that cooks quickly with minimal effort. Using navy beans and a rich blend of flavors, this recipe delivers tender beans in a mouthwatering sauce perfect for any meal.

The image shows a white small casserole dish filled with baked beans that have a rich, shiny brown sauce covering the soft beans thoroughly, giving them a glossy, sticky look. The beans are packed tightly and appear tender with a few bits of browned onion or bacon mixed in, adding texture. The dish rests on a black and white checkered cloth, all placed on a white marbled surface. The sauce looks thick and slightly caramelized around the edges of the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb bag of navy beans (about 2 cups)
3/4 cup brown sugar
2 tablespoons spicy mustard
1/2 cup molasses
2 tablespoons Worcestershire sauce
4 cups beef broth
1 white onion, diced
1 teaspoon salt
1 teaspoon pepper
3 tablespoons cornstarch

Instructions

Step 1: Soak the navy beans in water for 4 to 24 hours. If you choose not to soak, you will need to add an extra 30 minutes to the cooking time in the Instant Pot.
Step 2: Add the soaked beans, diced onion, and beef broth to the Instant Pot. Secure the lid and set the valve to the sealed position. Select the pressure cook or manual setting and set the timer for 1 hour if beans were soaked, or 1 hour and 30 minutes if unsoaked.
Step 3: When the cooking time is complete, carefully release the pressure by opening the valve. Wait for the pin to drop before removing the lid.
Step 4: In a separate bowl, whisk together brown sugar, spicy mustard, molasses, and Worcestershire sauce. Pour this mixture into the pot and stir well to combine with the beans. Switch the Instant Pot to sauté mode on normal heat, stirring frequently. Add salt and pepper to taste.
Step 5: If the beans seem too watery, mix 3 tablespoons of cornstarch with a little water to create a slurry. Add the slurry gradually while continuing to sauté, stirring until the beans thicken. Keep in mind the beans will thicken further as they cool.

Tips & Variations

For a vegetarian version, substitute beef broth with vegetable broth and omit Worcestershire sauce or use a vegan alternative.
Adjust sweetness by adding more or less brown sugar and molasses according to your preference.
Add cooked bacon or smoked paprika for a smoky flavor variation.
If you prefer softer beans, increase the soaking time or pressure cook for longer.

Storage

Store the baked beans in an airtight container in the refrigerator for up to 5 days. To reheat, warm them gently on the stovetop over low heat, stirring occasionally. You may need to add a splash of water or broth to loosen the sauce if it has thickened too much.

How to Serve

A close-up view of a white ceramic dish filled with a thick layer of baked beans in a shiny brown sauce, showing the beans’ smooth and slightly wrinkled texture. The beans are piled high and spread evenly to the edges, with some sauce slightly dripping over the dish’s rim. The dish has small black handles on either side and is placed on a black and white checkered cloth set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Do I have to soak the beans before cooking?

Soaking is optional but recommended. Soaked beans cook faster and more evenly. If you skip soaking, add 30 minutes to the cooking time in the Instant Pot.

Can I use other types of beans for this recipe?

Navy beans are ideal because of their texture and size, but you can substitute with great northern or pinto beans. Cooking times may vary slightly depending on the bean type.