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. Start with an overnight soak, then allow time for the full cooking process below.
(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.
Ingredients for Pressure Cooker Baked Beans
- 1 lb dried navy beans: The base of the dish, soaked for better texture and digestibility. For canned beans, see the existing canned-bean alternative below.
- 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
How long do these baked beans take?
Timing: Plan the overnight soak separately. On cooking day, allow time for preparing and sautéing the bacon and vegetables, pressure buildup, the 60-minute High Pressure cycle, a full natural release, 3–4 minutes to thicken the sauce, and the separate 30-minute Keep Warm rest. Pressure buildup and release vary, so the cooking-day timing is approximate.
1. Prepare the beans
Dissolve 1 tablespoon of salt in about 8 cups of water in a large bowl. Pick through and rinse the navy beans, add them to the water, cover, and refrigerate overnight (8+ hours). Drain and rinse before cooking.
2. Sauté the bacon
Set the pressure cooker to sauté. Cook the chopped bacon until almost crispy, stirring frequently.
3. Add the 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.
4. Combine ingredients and pressure cook
Add the beans, chicken stock, maple syrup, molasses, ketchup, brown sugar, Worcestershire sauce, mustard, and black pepper. Stir well. Keep the combined beans, other ingredients, and liquid at or below the pot’s half-full limit for expanding foods. Lock the lid, set the valve to sealing, and cook on high pressure for 60 minutes. Then allow a full natural pressure release.
5. 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).
6. 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
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: Divide leftovers into shallow containers and refrigerate promptly, within 2 hours of leaving hot holding, or within 1 hour if the temperature is above 90°F. Keep the refrigerator at 40°F or below and use within 3–4 days.
- Freezing: Freeze cooled beans in portions for about 3 months for best quality.
- Serving Suggestions: Pair with cornbread, grilled meats, or coleslaw for a complete meal.
- Make-Ahead Option: Prepare a day in advance and refrigerate as directed above. Reheat to 165°F throughout, stirring so the beans heat evenly.
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. Keep the complete food-and-liquid load at or below the half-full limit. For larger batches, use a cooker that meets this limit or cook separate batches.
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! ★
📖 Recipe
Southern-Style Pressure Cooker Baked Beans
Ingredients
- 1 Tbsp. sea salt for soaking water; discarded after soaking
- 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 water in a large bowl. Pick through and rinse the navy beans, add them to the water, cover, and refrigerate overnight (8+ hours). Drain and rinse before cooking.
- 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. Keep the combined beans, other ingredients, and liquid at or below the pot’s half-full limit for expanding foods.
- 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).
- Stir in 2 teaspoons sea salt. Switch to Keep Warm and let the beans rest for 30 minutes before serving.
Video
Notes
Expert Tips
- Soak Your Beans: Reduces cooking time and improves digestibility. Use either overnight soaking or a quick soak method. Cover and refrigerate for an overnight soak. 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: Divide leftovers into shallow containers and refrigerate promptly, within 2 hours of leaving hot holding, or within 1 hour if the temperature is above 90°F. Keep the refrigerator at 40°F or below and use within 3–4 days.
- Freezing: Freeze cooled beans in portions for about 3 months for best quality.
- Serving Suggestions: Pair with cornbread, grilled meats, or coleslaw for a complete meal.
- Make-Ahead Option: Prepare a day in advance and refrigerate as directed above. Reheat to 165°F throughout, stirring so the beans heat evenly.
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
. Keep the complete food-and-liquid load at or below the half-full limit. For larger batches, use a cooker that meets this limit or cook separate batches.
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
More Delicious Recipes with Bacon
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GH
This recipe hits every taste bud perfectly. Its the only one for me!
Kayla
Best baked bean recipe ever! Make it all the time and the entire family loves it! Even those who don’t generally care for baked beans
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).
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.
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!
michel
excellent..even on the 3rd time with tweaks
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!
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!
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
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.
Sharon
Excellent recipe. I didn’t change a thing.
Irma
Can you meet us in a slow cooker?
Gary White
Unfortunately, we have not tested this recipe in a slow cooker.
Marie
Appreciate how easy and quickly I could serve my family delicious baked beans.
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.
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.
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.
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.
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!
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.