If you’ve been longing for rich, sweet, and tangy baked beans, look no further. This Southern-style pressure cooker baked beans recipe delivers all the comforting flavors you’d expect. No more hours of simmering on the stovetop; these beans come together in a fraction of the time.
(Originally posted June 7, 2017; Updated on January 8, 2025)
Baked beans hold a special place in my heart. Growing up, they were a staple at family gatherings and summer cookouts. Over the years, I’ve refined this recipe to balance sweetness, smokiness, and tanginess—a combination that always brings back fond memories. I’m thrilled to share this easy yet satisfying recipe that’s now become one of my children's favorites.
Why This Recipe Works
- Balanced Sweetness and Tang: Apple cider vinegar balances the sweetness from maple syrup, brown sugar, and molasses.
- Rich Layers of Flavor: Bacon, onions, and bell peppers add depth, while Worcestershire sauce and mustard bring complexity.
- Customizable: Adjust sugar, vinegar, and seasoning to suit your taste.
- Perfect for Gatherings: A crowd-pleasing side dish for BBQs, picnics, and potlucks.
- From Scratch: Uses dried beans for superior texture and taste.
More Delicious Recipes with Bacon
Ingredients for Pressure Cooker Baked Beans
- 1 lb dried navy beans: The base of the dish, soaked for better texture and digestibility.
- 1 lb bacon: Adds smokiness and richness.
- ¼ cup apple cider vinegar: Balances sweetness with a tangy kick.
- 1 cup diced yellow onions: Provides savory depth.
- ¾ cup diced green bell peppers: Adds subtle sweetness and texture.
- 4 cups unsalted chicken stock: Creates the flavorful cooking liquid.
- ¼ cup 100% maple syrup: Contributes natural sweetness.
- ⅓ cup molasses: Adds a deep, smoky flavor.
- ¼ cup packed dark brown sugar: Boosts the sweet profile.
- ⅓ cup ketchup: Offers a sweet and tangy tomato base.
- 1 tablespoon Worcestershire sauce: Enhances umami.
- 2 teaspoon dry mustard: Lends a sharp, tangy undertone.
- ¼ teaspoon black pepper: Adds mild heat.
- 3 tablespoon cornstarch + ½ cup water: Thickens the sauce to the perfect consistency.
- 2 teaspoon sea salt: Brings all the flavors together.
How to Make Pressure Cooker Baked Beans
And This is the AMAZING Result
Expert Tips
- Soak Your Beans: Reduces cooking time and improves digestibility. Use either overnight soaking or a quick soak method. According to The Bean Institute, "Soaking overnight and then discarding the soaking water leaches out sugars in beans that are responsible for gas production." If you can't soak overnight, perform a quick soak before cooking.
- Don’t Drain the Bacon Grease: This adds depth of flavor to the dish.
- Deglaze Thoroughly: Scrape up brown bits when adding vinegar to avoid a burn warning.
- Natural Pressure Release: Ensures the beans finish cooking evenly.
- Consistency Matters: Adjust the cornstarch slurry as needed for your preferred thickness.
- Rest Before Serving: Let the beans sit for 30 minutes to allow the sauce to thicken and the flavors to come together.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze cooled beans in portions for up to 3 months.
- Serving Suggestions: Pair with cornbread, grilled meats, or coleslaw for a complete meal.
- Make-Ahead Option: Prepare a day in advance and reheat for even better flavor.
FAQs
Can I make these with canned beans? Yes! Substitute 4 (16 oz) cans of navy beans (with liquid) and 1 cup of chicken broth. Reduce the cooking time to 5 minutes with a natural pressure release. Also, note that the shade of the beans will be lighter than with dried beans; however, the flavor will still be great.
Do you drain the bacon grease before cooking? Nope! I leave all of that amazing flavor in there.
What size and kind of pressure cooker did you use? We used a 6 Qt Instant Pot Duo.
Can I use less sugar? These beans are meant to be sweet! However, you can reduce the amount of sugar to suit personal tastes.
Can I use less vinegar? Like the sugar, the vinegar can be adjusted to personal tastes, but we prefer it just the way it is!
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📖 Recipe
Southern-Style Pressure Cooker Baked Beans
This Southern-style pressure cooker baked beans recipe delivers all the comforting flavors you’d expect: rich, sweet, and tangy. They come together in a fraction of the time of stovetop.
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Servings: 12
Calories: 397kcal
Ingredients
- 1 pound dried navy beans soaked at least 8 hours
- 1 lb. bacon roughly chopped
- ¼ cup apple cider vinegar
- 1 cup yellow onions diced
- ¾ cup green bell pepper diced
- 4 cups chicken broth unsalted
- ¼ cup 100% maple syrup
- ⅓ cup molasses
- ¼ cup dark brown sugar packed
- ⅓ cup ketchup
- 1 Tbsp. Worcestershire sauce
- 2 tsp. dry mustard
- ¼ tsp. black pepper
- 3 Tbsp. cornstarch
- ½ cup water
- 2 tsp. sea salt
Instructions
- Dissolve 1 tablespoon of salt in about 8 cups of lukewarm water in a large bowl. Add the navy beans and soak overnight (8+ hours). Drain, rinse, and remove any debris.
- Set the pressure cooker to sauté. Cook the chopped bacon until almost crispy, stirring frequently.
- Add onions, green peppers, and vinegar. Cook until the onions and peppers are semi-soft and the vinegar evaporates, scraping up any browned bits.
- Add the beans, chicken stock, maple syrup, molasses, ketchup, brown sugar, Worcestershire sauce, mustard, and black pepper. Stir well.
- Lock the lid, set the valve to sealing, and cook on high pressure for 60 minutes. Then allow a full natural pressure release.
- Mix cornstarch and water into a slurry. Set the pot to sauté, stir in the slurry, and cook until the sauce reaches your desired consistency (3-4 minutes).
- Mix cornstarch and water into a slurry. Set the pot to sauté, stir in the slurry, and cook until the sauce reaches your desired consistency (3-4 minutes).
Video
Notes
Expert Tips
- Soak Your Beans: Reduces cooking time and improves digestibility. Use either overnight soaking or a quick soak method. According to The Bean Institute, "Soaking overnight and then discarding the soaking water leaches out sugars in beans that are responsible for gas production." If you can't soak overnight, perform a quick soak before cooking.
- Don’t Drain the Bacon Grease: This adds depth of flavor to the dish.
- Deglaze Thoroughly: Scrape up brown bits when adding vinegar to avoid a burn warning.
- Natural Pressure Release: Ensures the beans finish cooking evenly.
- Consistency Matters: Adjust the cornstarch slurry as needed for your preferred thickness.
- Rest Before Serving: Let the beans sit for 30 minutes to allow the sauce to thicken and the flavors to come together.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze cooled beans in portions for up to 3 months.
- Serving Suggestions: Pair with cornbread, grilled meats, or coleslaw for a complete meal.
- Make-Ahead Option: Prepare a day in advance and reheat for even better flavor.
FAQs
Can I make these with canned beans? Yes! Substitute 4 (16 oz) cans of navy beans (with liquid) and 1 cup of chicken broth. Reduce the cooking time to 5 minutes with a natural pressure release. Also, note that the shade of the beans will be lighter than with dried beans; however, the flavor will still be great. Do you drain the bacon grease before cooking? Nope! I leave all of that amazing flavor in there. What size and kind of pressure cooker did you use? We used a 6 Qt Instant Pot Duo
.
Can I use less sugar? These beans are meant to be sweet! However, you can reduce the amount of sugar to suit personal tastes.
Can I use less vinegar? Like the sugar, the vinegar can be adjusted to personal tastes, but we prefer it just the way it is!
Nutrition
Calories: 397kcal | Carbohydrates: 46g | Protein: 15g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 763mg | Potassium: 841mg | Fiber: 9g | Sugar: 20g | Vitamin A: 85IU | Vitamin C: 9.1mg | Calcium: 99mg | Iron: 3.1mg
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Karly
Baked beans are one of my all time favorite BBQ sides, and these look INCREDIBLE. Obviously love love love the pressure cooker-convenience factor as well. Cannot wait to dive into these!
Tom
Going have to try this plus fish sticks and biscuits with molasses yummy
len
This recipe is way too sweet. I will try with a
Lb and a half of beans and no brown-sugar.
Chef Gary
But what if we like sweet baked beans? 🙂
Colleen
No brown sugar! That is a crime! lol Here in New England you have to have the brown sugar. Maybe try 2 Tbsp of sugar and syrup.
Becky
This recipe produced the best baked beans! I love the blend of spices and the perfect amount of sweetness!
Anna
Soaking beans in salt water gives the beans softer skins! There's actual science behind the technique. Cooks Illustrated explains. I've tried it. It works.
https://www.cooksillustrated.com/how_tos/5803-salty-soak-for-beans
Chef Gary
Hey Anna! Thanks for the tip. I've heard that before, but somehow I've never tried it. Always looking to become a better cook, so I appreciate the info!
Carla Jackson
I am allergic to nightshade veggies, any ideas on what to substitute the peppers and ketchup for. I would love to have good baked beans again.
Gary
You can omit both of them and still get great results I'm sure.
Lynda Young
Do you add the soaking from the beans? It says to drain the beans but the picture shows lots of liquid.
Lynda Younf
Sorry, just reread recipe? Chicken stock! Trying to do too much at once.
Kim
Hi, very yummy! I never send reviews about recipes! The recipe was easy to follow and when it was time to eat it looked like the picture 🥳 Husband kept saying how good they are! This is now my go to, baked beans recipe ! Thanks Kim
Amy G.
Very very good, but a little strong on the vinegar for me. Bean liquid was a bit thinner than what I expected so will also cut back on that, but will definitely make again!
Kathy
Love these! Third time making them tonight 🙂 I found from a planning perspective to start earlier than you think you need to meet the other sides and entree. Super yummy!
Lisa
Born and raised in Texas, cooking for many years.. these are the best beans EVER. Thank you!
Tonia
I made these last night and they were really good. I followed the recipe exactly, but after cooking I did not let them sit for 10 minutes, we added them to smoker (husband was cooking pork but). We smoked them uncovered in a cast iron skillet for about 2 hours…….AMAZING! And some reheated tonight for dinner and I think they were even better! Thank you for such a great recipe.
Stacie
Can this recipe be doubled for a larger crowd?
Gary White
Yes.
Shaunte Macarages
If doubling recipe do you adjust the time at all? Or stay at 60 min?
Gary White
I would stay at 60 minutes. I also would not double the broth, try 1.5x's.
Mark
60 min is to long
Gary White
Did you actually make this recipe? Navy beans are the toughest of all the dry beans to cook. It may seem like a long time, but any shorter and your beans will be undercooked.
Ann
Would you reduce cook time if you use northern beans instead of navy?
Gary White
I think their cook time is 30 minutes at high pressure with 20 minutes NPR.
Ann
With Northern beans - 30 mins on high and 25 mins NPR. Beans were perfect but should have reduced liquid, too wet. And a bit too sweet for me, but not my husband! Will definitely make again. Thx
John
Great, easy recipe. Just delicious!
Kate
These came out great. Thanks for the great recipe!
Tori
I posted a review but for some reason it’s not showing up. I made these this weekend. Just like others who started it was too runny, mine too came out that way. I was transferring my beans to a crockpot to stay warm for a BBQ so I drained the sauce and added a slurry to thicken it up... it was PERFECT! Everyone loved them. Your directions don’t state anything about what to do with the bacon grease. My bacon produce about 1/2 cup of grease. I assumed I didn’t need ALL that, please let me know if I should have kept it in there!
Gary White
Hi Tori! Sorry it's taken me so long to get back to you. Thanks for giving the recipe a try and a review! I need to apologize for an oversight in this recipe. I totally left out the step of adding a cornstarch slurry after the cooking has taken place. I have added it now, along with a video tutorial. By the way, I do not drain the bacon fat! That's what makes them taste so good. Lol..
Jessica Boykin
I don’t know why I waited so long to try this recipe. I will never be able to eat any other version of baked beans again. Simply amazing. Perfect combination of the sugar and vinegar. Neither ingredient is overwhelming and together they create perfection.
David
I tried the recipe and they were delicious! What would need to be changed if I were to use soldier beans with this recipe?
Thanks,
David
Gary White
I'm not at all familiar with soldier beans, so I can not advise.
Tim
Can you use a stovetop pressure cooker instead of a Instapot?
Gary White
I'm not very familiar with them, but I don't see why not.
Harry Fuller
Tim, apparently, nobody posts for a real pressure cooker anymore, only "simple, electric, don't think" pressure cooker
Marion
I used my Fagor Duo and it only took an hour with Great Northern Beans. I switched out a few ingredients: chipotle sauce for Worchestershire, pureed San Marzano tomatoes for the broth plus some beer, balsamic vinegar for the apple cider vinegar, added some savoury and a bay leaf, and omitted the peppers. Also added half a tablespoon of my home made habanero vinegar for a base note!
Jesse
I made this for mother's day and they were a hit. I just had some of the leftovers for dinner tonight and I swear the beans are even better the next day.
I did make one small addition to the recipe. I was making ribs in my smoker so I threw a jalapeno in the smoker until it was cooked and then removed the seeds and chopped it up and added it in when I added the other veggies.
Gary White
That sounds like a delicious addition!
Linda Abernathy
I haven't tried these yet but have a question, couldn't you wash the beans and put them in the pressure cooker with water or chicken stock and cook them for an hour?
Gary White
While it is possible to cook from dried beans, there are digestive benefits to taking the time to soak your beans. According to The Bean Institute, “Soaking overnight and then discarding the soaking water leaches out sugars in beans that are responsible for gas production.” If you can’t soak overnight, I recommend preforming a quick soak prior to cooking.
Lynn Bisset
These are the most delicious “baked” beans I have ever had. I made it just as the recipe said and I LOVE them. Go for it...you won’t be disappointed!
Maureen Z
This was the best baked bean recipe I have ever made. I chopped 1/2 lb. steak cut bacon, as opposed to the full pound, and adding one teaspoon of salt at the end of the cooking process was the right amount for my taste. Due to this amazing southern bean recipe, I now have a renewed respect for my dust collecting, instant pot.
Andrea
I made it as written, except I quick-soaked the beans and used small sweet peppers instead of green peppers. I also added some chopped celery with the onions and peppers because I needed to use it. These are fantastic! The sweet/tangy balance is perfect. Thanks for a great recipe.
Terri Felix
These are amazing, I halved the recipe because there are only two of us eating them but I will make the full recipe next time. They are great and we needed more left overs. I used less vinegar and regular maple syrup (didn't have 100%) also use light brown sugar, again just what I had and left out the bell pepper.
Dan Leithauser
This is a great recipe. I used my regular pressure cooker and made a time adjustment to 50 minutes cook time with an immediate release of pressure (based on my own experience with same, and using soaked beans). I cooked the liquid down another couple of minutes to reduce the volume. The cornstarch trick at the end is brilliant, bringing all the liquid together for a nice consistency. I think the sweetness is well balanced with the vinegar (the only adjustment I made was to use 1/4 cup of molasses instead of 1/3 cup. Thanks for a nice recipe.
Marie
Appreciate how easy and quickly I could serve my family delicious baked beans.
Irma
Can you meet us in a slow cooker?
Gary White
Unfortunately, we have not tested this recipe in a slow cooker.
Sharon
Excellent recipe. I didn’t change a thing.
Gayle
I love this recipe, perfectly sweet and tangy. I subbed in sugar free maple syrup and sugar free brown sugar...aka Lakanto golden....no one was the wiser. The ACV is what makes these the bomb.....and the bacon helps too. Mhmmmm.
Ursula Weiss
it is one of my fav recipe baked beans looks delicious...really it looks very yummy tonight i will try this at my home my kids love this
Donna
I did a double batch of these beans, cooking 1/2 at a time in my Ninja Foodi. For the first batch, I used the recommended 4 cups of chicken stock and found them way too soupy. Had to cook on the stove top for about 30 minutes to reduce the liquid. In the second batch, I used 1 2/3's cup of stock and found them just about right after adding a slurry made with with about 1 1/2 T. of cornstarch. Added a couple of jalapeno peppers to the fresh ingredients at the start and omitted the sea salt at the end, because the beans tasted PERFECT at that stage of the game. They were a huge hit at our Memorial Day celebration!
Gina F.
These were terrific "baked" beans. I liked that they were a little sweet, but not over-the-top sweet as most southern style baked beans are. They had great depth of flavor and came out thick (after adding the slurry), and perfect. This will be my go-to baked bean recipe. Great job! (My only adjustment was to remove the bacon while the onion/pepper/vinegar mixture cooked.)
Gary White
I think I'm going to try removing the bacon next time. Then add it back once the beans are finished. Thanks for the feedback!
michel
excellent..even on the 3rd time with tweaks
Gayle
This is my third time making these beans, we love this recipe. Perfectly sweet with a nice tang. Plus all that bacon, so delicious. This is a must try recipe. No syrup this time because I was out. Still fabulous!
Wendy
Did this with 1/2 ingredients in a stove top pressure cooker, 45 mins high pressure, quick release and 15 mins resting with lid on. Worked brilliantly. My husband loves it.
Rebecca
I've made this exact recipe several times. My preferred method is to pour the beans after cooking in the instapot into a baking pan and cook another 1-3 hours in a low oven. I like a dryer baked bean. This way I skip adding cornstarch.
I also increased the dry mustard to 2 Tbsp (my flavor preference).