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featured instant pot bbq baked beans.

Instant Pot BBQ Baked Beans Recipe

Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8
Calories: 421kcal
Author: Becky Hardin
Instant Pot BBQ Baked Beans come together in just a few easy steps and always deliver flavor-packed results you’ll be proud to serve for any occasion.
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Equipment

Ingredients

  • ½ pound bacon cut into ½-inch pieces
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 1 cup water
  • 1 cup barbecue sauce store-bought or homemade
  • ½ cup brown sugar
  • ¼ cup apple cider vinegar
  • 2 teaspoons ground mustard
  • 1 teaspoon smoked paprika
  • 62 ounces canned kidney beans (dark or light) drained and rinsed (4 (15.5-ounce) cans)

Instructions

  • Heat the Instant Pot using the Sauté function. Add the bacon and cook, stirring occasionally, until it is crisp and browned, about 5 minutes.
    ½ pound bacon
    bacon cooking in an instant pot.
  • Remove the bacon with a slotted spoon (but leave the grease in the pot). Add the onion and cook, stirring occasionally, for an additional 3 minutes or until it is tender.
    1 yellow onion
    onion and garlic cooking in an instant pot.
  • Add the garlic and cook for an additional minute.
    2 cloves garlic
  • Add the water and gently scrape the bottom of the pot with a wooden spoon to remove any browned bits (I don’t recommend a metal utensil for this as it can scratch the pot).
    1 cup water
    water added to onion and garlic in an instant pot.
  • Stir in the barbecue sauce, brown sugar, apple cider vinegar, ground mustard, and smoked paprika. Once combined, add the kidney beans and stir to combine.
    1 cup barbecue sauce, ½ cup brown sugar, ¼ cup apple cider vinegar, 2 teaspoons ground mustard, 1 teaspoon smoked paprika, 62 ounces canned kidney beans (dark or light)
    ingredients for instant pot bbq baked beans in an instant pot.
  • Add the bacon back to the pot and stir to combine. Attach the lid and ensure the valve is in the sealing position.
  • Set the Instant Pot to Manual Pressure Cook for 10 minutes.
  • When the Instant Pot has finished, allow the pressure to release naturally for 5 minutes and then release any additional pressure manually by switching the valve to the venting position.
    instant pot bbq baked beans in an instant pot.
  • Stir and season with salt and pepper to taste. Enjoy immediately.

Video

Notes

  • For vegetarian BBQ baked beans, omit the bacon.
  • If you don't have apple cider vinegar, you can use white wine vinegar instead.
  • If you don't have smoked paprika, you can use regular paprika.
  • For spicier baked beans, add ¼ teaspoon chili powder.
  • Feel free to use navy beans, pinto beans, or great northern beans instead of kidney beans.
  • Be sure to scrape up all of the browned bits after sautéing to avoid getting a "burn" notice.
  • If your beans aren't thickening up as much as you'd like, you can thicken them by whisking 2 teaspoons of cornstarch into 1½ tablespoons of cold water. Whisk that mixture into the beans and cook them on Sauté mode until they thicken to your liking.
Storage: Store instant pot BBQ baked beans in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Nutrition

Calories: 421kcal | Carbohydrates: 63g | Protein: 16g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 19mg | Sodium: 1125mg | Potassium: 767mg | Fiber: 12g | Sugar: 30g | Vitamin A: 214IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 3mg