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Instant Pot Baked Beans

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Ingredients

Warning0 allergens identified

Instant Pot Baked Beans

12 ounces Bacon

4 tablespoons Garlicminced

1 lb Great northern beansrinsed, dried

1 Green bell pepperdiced

½ Oniondiced

1 tsp Paprika

½ cup Honey

8 ounces Tomato sauce

2 tablespoons Worcestershire sauce

¼ tsp Black pepper

⅓ cup Brown sugar

3 tablespoons Cornstarch

¼ tsp Sea salt

1 tbsp Apple cider vinegar

4 cups Waterdivided

Instructions

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Instructions

Cut the bacon into bite size pieces and toss into the instant pot on sauté mode. Sauté the bacon until crispy. Remove the bacon and set aside. Keep 2 tablespoons of bacon grease in the instant pot.

Add the beans, vegetables, spices, vinegar, Worcestershire, garlic and 3 1/2 cups of water and pressure cook on high for 50 minutes. Let pressure release naturally for 10 minutes after finished cooking.

Add the honey, brown sugar, bacon and tomato sauce. Place on sauté mode and bring it to boil. In a cup, mix the cornstarch and remaining water into a slurry. Stir the slurry into the boiling beans.

Let sit and cool before serving.

Nutrition

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Tips & Tricks (5)

Render the Bacon First 🥓
Cook bacon until crispy using the Instant Pot's sauté function before adding other ingredients—this renders the fat and builds a smoky flavor foundation that infuses the entire dish.
Natural Release for Creaminess 💨
Allow a 10-minute natural pressure release after cooking to let the starch from beans thicken the sauce naturally, creating a rich, coating consistency without adding extra cornstarch.
Toast Your Aromatics 🧅
Sauté the onion and garlic in bacon fat for 2-3 minutes until fragrant before adding liquid—this caramelization deepens savory flavors exponentially compared to raw additions.
Balance Sweet and Tangy ⚖️
Add apple cider vinegar and Worcestershire sauce after cooking rather than before, as pressure cooking can mute these acidic flavors; this preserves their bright, complex notes in the final dish.
Quick Release for Texture Control 🎯
Use quick release pressure to immediately stop the cooking process and prevent beans from becoming mushy—they'll continue cooking slightly as residual heat dissipates, achieving the perfect tender-but-intact texture.