Southern-Style Pressure Cooker Baked Beans

A close-up view of cooked Southern-style baked beans in a glass bowl, showcasing the rich sauce and bacon bits.

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. Start with an overnight soak, then allow time for the full cooking process below.

Course Side Dish

Cuisine Southern

Prep Time 10

High Pressure 1

Servings

Calories 397kcal

Author Gary White

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!

Timing: Soak the beans for at least 8 hours before cooking day. Prep takes about 10 minutes. On cooking day, allow time for sautéing, pressure buildup, the 60-minute High Pressure cycle, a full natural release, 3–4 minutes to thicken the sauce, and a separate 30-minute Keep Warm rest. A fixed total is not listed because pressure buildup and release vary.

Nutrition