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Baked beans in an instant pot: bowl of baked beans garnished with sliced mild chilies

Instant Pot Baked Beans

These homemade baked beans are made from dried pinto beans soaked overnight and cooked in the Instant Pot with a rich, flavorful sauce. Perfect for family meals and make-ahead cooking.
Prep Time 5 minutes
Cook Time 40 minutes
Overnight Soaking 8 hours
Total Time 8 hours 45 minutes
Serving Size 5

Ingredients

  • 2½ cups dry pinto beans (or other small to medium beans)
  • 4-6 cups water (or some water and some bone broth)
  • ⅓ cup tomato paste
  • 1 Tbsp soy sauce
  • 1 Tbsp molasses
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1½ tsp sea salt, or to taste
  • ¼ tsp black pepper
  • 2 Tbsp flour
  • 2 Tbsp butter

Instructions

  • The night before, place the dried pinto beans in a large bowl and cover with plenty of water. Soak for 8–12 hours or overnight, then drain and rinse well.
  • Place the soaked beans in your Instant Pot and cover with 1–2 inches of water or a mixture of broth and water. Secure the lid, set the valve to Sealing, and cook on High Pressure for 20 minutes. Allow 15–20 minutes of natural pressure release, then carefully release any remaining pressure.
  • Check that the beans are tender but not falling apart. Use a ladle to remove some of the cooking liquid, leaving enough to cover the beans by about 1/2 inch.
  • Stir in the tomato paste, soy sauce, molasses, onion powder, garlic powder, smoked paprika, salt, and black pepper. Select Sauté and simmer for 10–20 minutes, stirring occasionally.
  • In a small bowl, mix the flour with a little cooking liquid until smooth. Stir the paste into the beans and cook for about 1 minute, stirring constantly, until the sauce thickens.
  • Turn off the Sauté setting and stir in the butter until melted. Serve hot with buttered sourdough bread.