Instant Pot Baked Beans

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recipe by Julee Morrison

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

This is my go-to recipe for baked beans that are sweet, rich, and tangy with a kick of spice. Their creamy texture makes them a perfect side dish, whether you eat them hot or cold.

Inspired by:

recipe updated Mar 19, 2020


  • Canned red kidney beans icon
    Canned red kidney beans
    425g (about 1½ cups)
  • Pinto beans icon
    Pinto beans
    425g (about 1¾ cups)
  • Great northern beans icon
    Great northern beans
    425g (about 1½ cups)
  • Bacon icon
    4 slices (None)
  • Water icon
    ¾ cup (180ml)
  • Ketchup icon
    about ½ cup (144g)
  • Brown sugar icon
    Brown sugar
    about ¼ cup (64g)
  • Coarse ground mustard icon
    Coarse ground mustard
    1 tbsp (15g)
  • Chili powder icon
    Chili powder
    1 tsp (3g)


  • kCook icon Wooden spoon
  • kCook icon Paper towels
  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Plate

Step preview

  1. Add bacon to the inner pot
  2. Pre-heat - Sauté, Normal
  3. Cook each side until just cooked - approx 3 min
  4. Line a clean plate with paper towels
  5. Transfer bacon to plate
  6. Chop into pieces
  7. Return bacon to inner pot
  8. Add canned red kidney beans, pinto beans, great northern beans, water, ketchup, brown sugar, coarse ground mustard and chili powder to the inner pot
  9. Close and lock the lid and turn the steam release handle to Sealing
  10. Pressure cook - Manual, High, 8 min
  11. Natural release - 15 min
  12. Quick release
  13. Stir well
  14. Serve
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