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Instant Pot Barbecue Baked Beans
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Instant Pot Barbecue Baked Beans

Servings 8


  • 1 Tablespoon olive oil
  • 1 onion diced
  • 2 garlic cloves minced
  • 1 jalepeno minced
  • 1 pound dry pinto beans picked over
  • ¼ cup tomato paste
  • ¼ cup maple syrup
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons molasses
  • 1 Tablespoon mustard
  • 2 teaspoons smoked paprika
  • 4 cups vegetable stock


  • 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. 
  • Stir in the beans, tomato paste, maple syrup, vinegar, molasses, mustard, and paprika. Mix well, then stir in the vegetable stock. 
  • Put the lid on, making sure that the pressure valve is in the “Sealing” position. Cook on high pressure for 1 hour. 
  • 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. 
  • 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.