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Home » Instant Pot Magic

Pressure Cooker Baked Beans: Southern Style

Published January 29, 2020. Last modified August 1, 2025 By Gary White

Jump to Recipe
Baked beans in white casserole dish.
Baked beans in white casserole dish.
Baked beans in white casserole dish.
Baked beans image for Pinterest.

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.

Glass bowl full of baked beans on a wooden table.

(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

  1. Balanced Sweetness and Tang: Apple cider vinegar balances the sweetness from maple syrup, brown sugar, and molasses.
  2. Rich Layers of Flavor: Bacon, onions, and bell peppers add depth, while Worcestershire sauce and mustard bring complexity.
  3. Customizable: Adjust sugar, vinegar, and seasoning to suit your taste.
  4. Perfect for Gatherings: A crowd-pleasing side dish for BBQs, picnics, and potlucks.
  5. From Scratch: Uses dried beans for superior texture and taste.
Baked beans on a white plate with roasted chicken and collard greens.

More Delicious Recipes with Bacon

  • Instant Pot Black Bean Soup
  • Maple Bacon Brussels Sprouts
  • Brown Sugar Bacon
  • Sweet & Savory Apple Pie with Bacon and White Cheddar

Ingredients for Pressure Cooker Baked Beans

Ingredients for Southern-style 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

Dry navy beans soaking in water in a stainless steel bowl on a wood table.
Prepare the Beans: 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.
Chopped bacon pieces sauteing in a pressure cooker.
Sauté the Bacon: Set the pressure cooker to sauté. Cook the chopped bacon until almost crispy, stirring frequently.
Chopped bacon cooking in a pressure cooker with green peppers and onions.
Add Aromatics: Add onions, green peppers, and vinegar. Cook until the onions and peppers are semi-soft and the vinegar evaporates, scraping up any browned bits.
Baked beans cooking in a pressure cooker.
Combine Ingredients and Pressure Cook: 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.
Pouring a cornstarch slurry into boiling baked beans.
Thicken the Sauce: 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).
Stirring beans in a pressure cooker with a serving spoon
Season and Rest: Stir in salt, switch to the "keep warm" setting, and let the beans rest for 30 minutes before serving.

And This is the AMAZING Result

Glass bowl full of baked beans on a wooden table.

Expert Tips

  1.  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.
  2. Don’t Drain the Bacon Grease: This adds depth of flavor to the dish.
  3. Deglaze Thoroughly: Scrape up brown bits when adding vinegar to avoid a burn warning.
  4. Natural Pressure Release: Ensures the beans finish cooking evenly.
  5. Consistency Matters: Adjust the cornstarch slurry as needed for your preferred thickness.
  6. Rest Before Serving: Let the beans sit for 30 minutes to allow the sauce to thicken and the flavors to come together.
  7. Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
  8. Freezing: Freeze cooled beans in portions for up to 3 months.
  9. Serving Suggestions: Pair with cornbread, grilled meats, or coleslaw for a complete meal.
  10. 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!

★ Did you make these Pressure Cooker Baked Beans?

Please give it a star rating below! ★

Glass bowl full of baked beans on a wooden table.

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.
4.89 from 54 votes
Print Pin Rate
Course: Side Dish
Cuisine: Southern
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour 30 minutes minutes
Total Time: 1 hour hour 40 minutes minutes
Servings: 12
Calories: 397kcal
Author: Gary White

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

  1.  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.
  2. Don’t Drain the Bacon Grease: This adds depth of flavor to the dish.
  3. Deglaze Thoroughly: Scrape up brown bits when adding vinegar to avoid a burn warning.
  4. Natural Pressure Release: Ensures the beans finish cooking evenly.
  5. Consistency Matters: Adjust the cornstarch slurry as needed for your preferred thickness.
  6. Rest Before Serving: Let the beans sit for 30 minutes to allow the sauce to thicken and the flavors to come together.
  7. Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
  8. Freezing: Freeze cooled beans in portions for up to 3 months.
  9. Serving Suggestions: Pair with cornbread, grilled meats, or coleslaw for a complete meal.
  10. 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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Reader Interactions

Comments

  1. Karly

    June 06, 2017 at 9:03 am

    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!

    Reply
  2. Tom

    June 21, 2017 at 4:50 pm

    Going have to try this plus fish sticks and biscuits with molasses yummy

    Reply
  3. len

    August 15, 2017 at 4:49 pm

    This recipe is way too sweet. I will try with a
    Lb and a half of beans and no brown-sugar.

    Reply
    • Chef Gary

      August 16, 2017 at 8:39 am

      But what if we like sweet baked beans? 🙂

      Reply
    • Colleen

      September 11, 2020 at 8:31 am

      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.

      Reply
  4. Becky

    January 30, 2018 at 9:45 pm

    5 stars
    This recipe produced the best baked beans! I love the blend of spices and the perfect amount of sweetness!

    Reply
  5. Anna

    July 03, 2018 at 8:53 am

    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

    Reply
    • Chef Gary

      July 05, 2018 at 9:10 am

      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!

      Reply
  6. Carla Jackson

    March 13, 2019 at 4:11 pm

    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.

    Reply
    • Gary

      March 13, 2019 at 6:59 pm

      You can omit both of them and still get great results I'm sure.

      Reply
  7. Lynda Young

    March 17, 2019 at 10:15 am

    Do you add the soaking from the beans? It says to drain the beans but the picture shows lots of liquid.

    Reply
  8. Lynda Younf

    March 17, 2019 at 10:18 am

    Sorry, just reread recipe? Chicken stock! Trying to do too much at once.

    Reply
  9. Kim

    May 03, 2019 at 9:50 pm

    5 stars
    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

    Reply
  10. Amy G.

    June 02, 2019 at 1:51 pm

    4 stars
    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!

    Reply
  11. Kathy

    July 13, 2019 at 7:18 pm

    5 stars
    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!

    Reply
    • Lisa

      September 02, 2019 at 6:54 pm

      5 stars
      Born and raised in Texas, cooking for many years.. these are the best beans EVER. Thank you!

      Reply
      • Tonia

        February 21, 2022 at 6:25 pm

        5 stars
        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.

        Reply
  12. Stacie

    September 01, 2019 at 11:59 am

    Can this recipe be doubled for a larger crowd?

    Reply
    • Gary White

      September 03, 2019 at 1:07 pm

      Yes.

      Reply
      • Shaunte Macarages

        May 10, 2023 at 7:27 pm

        If doubling recipe do you adjust the time at all? Or stay at 60 min?

        Reply
        • Gary White

          May 15, 2023 at 8:29 am

          I would stay at 60 minutes. I also would not double the broth, try 1.5x's.

          Reply
  13. Mark

    September 22, 2019 at 10:34 am

    3 stars
    60 min is to long

    Reply
    • Gary White

      September 24, 2019 at 7:52 am

      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.

      Reply
      • Ann

        October 21, 2019 at 9:15 pm

        Would you reduce cook time if you use northern beans instead of navy?

        Reply
        • Gary White

          October 22, 2019 at 1:10 pm

          I think their cook time is 30 minutes at high pressure with 20 minutes NPR.

          Reply
          • Ann

            October 22, 2019 at 7:08 pm

            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

  14. John

    September 24, 2019 at 8:04 am

    5 stars
    Great, easy recipe. Just delicious!

    Reply
  15. Kate

    September 24, 2019 at 11:17 am

    5 stars
    These came out great. Thanks for the great recipe!

    Reply
  16. Tori

    October 21, 2019 at 10:56 pm

    5 stars
    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!

    Reply
    • Gary White

      November 14, 2019 at 8:12 am

      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..

      Reply
  17. Jessica Boykin

    February 08, 2020 at 1:15 pm

    5 stars
    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.

    Reply
  18. David

    April 21, 2020 at 12:14 pm

    5 stars
    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

    Reply
    • Gary White

      April 22, 2020 at 8:00 am

      I'm not at all familiar with soldier beans, so I can not advise.

      Reply
  19. Tim

    May 10, 2020 at 10:34 am

    Can you use a stovetop pressure cooker instead of a Instapot?

    Reply
    • Gary White

      May 11, 2020 at 8:10 am

      I'm not very familiar with them, but I don't see why not.

      Reply
    • Harry Fuller

      July 11, 2020 at 1:01 pm

      5 stars
      Tim, apparently, nobody posts for a real pressure cooker anymore, only "simple, electric, don't think" pressure cooker

      Reply
    • Marion

      January 30, 2021 at 5:06 pm

      5 stars
      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!

      Reply
  20. Jesse

    May 11, 2020 at 9:44 pm

    5 stars
    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.

    Reply
    • Gary White

      May 12, 2020 at 7:35 am

      That sounds like a delicious addition!

      Reply
  21. Linda Abernathy

    May 13, 2020 at 2:47 pm

    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?

    Reply
    • Gary White

      May 13, 2020 at 5:36 pm

      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.

      Reply
  22. Lynn Bisset

    June 01, 2020 at 9:44 pm

    5 stars
    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!

    Reply
  23. Maureen Z

    June 03, 2020 at 11:30 am

    5 stars
    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.

    Reply
  24. Andrea

    August 23, 2020 at 2:49 am

    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.

    Reply
  25. Terri Felix

    September 19, 2020 at 4:02 pm

    5 stars
    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.

    Reply
  26. Dan Leithauser

    October 04, 2020 at 9:23 am

    5 stars
    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.

    Reply
  27. Marie

    January 24, 2021 at 6:53 pm

    5 stars
    Appreciate how easy and quickly I could serve my family delicious baked beans.

    Reply
  28. Irma

    March 24, 2021 at 4:02 pm

    Can you meet us in a slow cooker?

    Reply
    • Gary White

      April 09, 2021 at 9:38 am

      Unfortunately, we have not tested this recipe in a slow cooker.

      Reply
  29. Sharon

    July 03, 2021 at 3:10 pm

    5 stars
    Excellent recipe. I didn’t change a thing.

    Reply
  30. Gayle

    August 18, 2021 at 8:56 am

    5 stars
    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.

    Reply
  31. Ursula Weiss

    November 11, 2021 at 6:16 am

    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

    Reply
  32. Donna

    May 29, 2022 at 11:13 pm

    4 stars
    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!

    Reply
  33. Gina F.

    June 19, 2022 at 11:36 am

    5 stars
    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.)

    Reply
    • Gary White

      June 21, 2022 at 7:48 am

      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!

      Reply
  34. michel

    September 04, 2022 at 7:51 pm

    5 stars
    excellent..even on the 3rd time with tweaks

    Reply
  35. Gayle

    January 12, 2023 at 11:27 pm

    5 stars
    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!

    Reply
  36. Wendy

    December 19, 2023 at 10:11 pm

    4 stars
    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.

    Reply
  37. Rebecca

    September 11, 2024 at 4:50 pm

    4 stars
    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).

    Reply
4.89 from 54 votes (25 ratings without comment)

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I'm Gary... dad, recipe developer, and comfort food nerd. I believe in real food for real life. This blog? It’s where I share the recipes my family actually eats. Simple, soulful, and full of flavor. More about me...

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