Best Instant Pot Barbecue Beans Recipes

INSTANT POT HOMEMADE BBQ BAKED BEANS

Steps:

• Add the chicken broth to the pot with the dried beans. You can also use water, but broth has more flavor.
• Cook the beans on Manual > High-Pressure Cooking for 25 minutes.
• When the pot indicate it has finished, allow steam to release naturally for 25 minutes.
• Open the pot, drain the beans and rinse them.
• Place the Instant Pot on the Saute function and add the sliced bacon. Cook the bacon until browned on both sides. Remove the bacon from the pot. Drain the fat from the bacon, but reserve about a teaspoon of fat in the Instant Pot.
• Add the chopped onions and garlic. Cook for 2-3 minutes until translucent and fragrant.
• Add the beans back to the pot with the bbq sauce, ketchup, half of the cooked bacon, chili powder, brown sweetener, liquid smoke, salt, and pepper to taste.
• Cook for 4-5 minutes, stirring frequently so the pot does not scorch.
• Turn the Instant Pot off the Saute function. Allow the beans to cool for 2-3 minutes.
• Place the lid on the Instant Pot for 10 minutes. This will thicken up the mixture.
• Serve and top with the remaining half of cooked bacon.

INSTANT POT BAKED BEANS

Steps:

• **DISCLAIMER: I created this recipe using a 6 quart instant pot DUO 60. Some users have had problems with a burn notice for this recipe using different versions of the instant pot. I have tested it many times with this version and had no issue.
• Add beans, water and salt to instant pot. Cook on manual (high pressure) for 25 minutes. Allow the pressure to naturally release.
• Remove lid and pour beans into a colander/strainer. Rinse with cold water. Set aside.
• Set Instant Pot to saute setting. Add bacon and saute for a few minutes until it starts to get golden brown, tossing and scraping down the bottom of the pot often. Drain some of the grease.
• Add bell pepper and onion and cook until tender.
• Turn IP off. Add bbq sauce, ketchup, mustard, vinegar and liquid smoke to the pot and stir well to combine.
• Add brown sugar, water and beans and stir to combine.
• Secure IP lid, close steam valve and cook on Manual (high pressure) for 15 minutes. Natural release the pressure.
• Carefully open lid, and gently stir mixture to combine. Enjoy!

INSTANT POT® SMOKY KOREAN BBQ BAKED BEANS

Steps:

• Pour pinto beans in a large bowl and cover with cold water. Soak for 12 hours. Drain beans and rinse.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and shallots and cook until bacon is crisp and shallots soft, about 5 minutes. Drain and discard excess grease.
• Pour chicken broth into the pot and bring to a boil. Deglaze the pot, scraping up browned bits from the bottom. Mix in paprika, mustard, salt, pepper, and bay leaf. Add brown sugar, ketchup, maple syrup, and Worcestershire sauce; mix to combine. Add drained pinto beans and Korean barbecue sauce and combine well. Cancel Saute mode. Close and lock the lid. Seal vent. Select Beans/Chili setting according to manufacturer's instructions. Set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Unlock and remove the lid. Remove lid, stir beans, and check for doneness; beans should be soft. If more time is needed, close Instant Pot® again and pressure cook on "Manual" mode for an additional 20 minutes.

INSTANT POT BAKED BEANS

Steps:

• Add beans and water to Instant Pot, lock the lid into place and cook on High for 25 minutes
• Carefully quick release the steam valve
• When the steam has completely released, pour cooked beans into a colander and drain off any water
• Set the Instant Pot to saute and add the chopped bacon
• Stir and cook for 5-8 minutes or until crispy
• Add the onions and continue cooking 3-4 minutes or until softened
• Add the beans back into the pot with the remaining ingredients
• Place lid on pot and cook on high for 10 minutes
• Carefully quick release the steam valve
• Remove the lid, stir and serve immediately
• Store leftovers in refrigerator

THE BEST BARBECUE BAKED BEANS

Steps:

• Add dry beans to a bowl, cover with water, and let soak for 8 hours, or overnight.
• Drain beans and transfer to a large pot filled with 3 quarts of cold, fresh water. Add bay leaf, pork shoulder, and onion. Bring to a simmer over high heat. Reduce heat to medium-low and stir. Skim off foam if desired. Let simmer until beans are just tender, about 1 hour.
• While beans simmer, combine barbecue sauce, ketchup, vinegar, brown sugar, molasses, mustard, Worcestershire, smoked paprika, cayenne, black pepper, kosher salt, and garlic powder in a bowl with a whisk. Set aside until needed.
• Preheat the oven to 350 degrees F (175 degrees C).
• Transfer tender bean mixture to a deep, 15x10-inch baking dish using a spider strainer. Pour in barbecue sauce mixture and 2 ½ cups of the bean cooking liquid. Place bacon slices on top.
• Bake uncovered in the center of the preheated oven until the liquids have reduced into a thick sauce, 2 to 3 hours.

INSTANT POT SWEET AND SPICY BBQ BEANS

Steps:

• Add beans, water, and salt to your instant pot. Cook on manual, using high pressure, for about 25 minutes (20 minutes for firmer beans, 30 minutes for very soft beans). Allow the pressure to manually release.
• Remove the lid, and pour the beans into a strainer. Rinse with cold water and set aside.
• Set instant pot to saute and heat the bacon until it starts to brown. Drain some of the grease, then add the onions (optional) and cook until tender.
• Turn the instant pot off and add ketchup, bbq, chilies, syrup, and mustard. Stir, making sure to scrape the bottom of the Instant Pot. Add the beans back in to the instant pot and stir until completely combined.
• Replace the lid, turn the steam valve to sealing and cook on manual, using high pressure, for 15 minutes. Naturally release the pressure. Open the lid and stir, then serve warm.