Instant Pot Barbecue Baked Beans

Gluten FreeDairy-Free

Instant Pot baked beans get a kiss of sweetness from maple syrup and a kick of spice from jalapeno pepper.

Instant Pot Barbecue Baked Beans
Baked beans were a staple at just about every family gathering we had when I was growing up, from Baptisms to backyard barbecues. They’re one of my mom’s signature dishes, and everyone goes crazy for them.

Everyone, that is, except me. I was never into them – barbecue baked beans out of a can were more my style. This Instant Pot baked beans recipe is inspired by my childhood favorite. They’re a little sweet, a little spicy, and have a hint of classic barbecue flavor thanks to smoked paprika. These barbecue baked beans are sweetened with maple syrup and molasses, because that’s how I do things here in the Healthy Delicious house.

Starting with dry beans means they have a gloriously smooth, creamy texture. No dry, mealy beans here! Plus, thanks to the Instant Pot, they’re ready in just about an hour and a half and you don’t have to heat up your house with a hot oven.

They’re great with burgers, hot dogs, pulled pork, and other picnic food and would be great for Labor Day. But keep this recipe handy all winter long because they’re also fantastic with baked ham. The leftovers are also great spooned over tortilla chips and topped with melted pepper jack cheese.

Instant Pot Barbecue Baked Beans

Instant Pot Barbecue Baked Beans

Instant Pot Barbecue Baked Beans

Yield: 8


  • 1 Tablespoon olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 jalepeno, minced
  • 1 pound dry pinto beans, picked over
  • 1/4 cup tomato paste
  • 1/4 cup maple syrup
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons molasses
  • 1 Tablespoon mustard
  • 2 teaspoons smoked paprika
  • 4 cups vegetable stock


  1. Turn the Instant Pot on the ‘Sauté’ mode. When the pot is hot, add the olive oil, onion and the jalapeno. Cook until the onion is translucent, 2-3 minutes. 
  2. Stir in the beans, tomato paste, maple syrup, vinegar, molasses, mustard, and paprika. Mix well, then stir in the vegetable stock. 
  3. Put the lid on, making sure that the pressure valve is in the “Sealing” position. Cook on high pressure for 1 hour. 
  4. When the pot beeps, let the pressure release naturally for 20 minutes, then carefully turn the pressure valve to "venting" to release the remaining pressure. 
  5. If the beans are too saucy, return the pot to the Saute function and let the beans simmer for about 5 minutes, or until the liquid has thickened. Season to taste with salt and pepper and garnish with scallions, if desired. 

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By on August 23rd, 2018

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook.

More posts by this author.

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