Description
This hearty Instant Pot Baked Beans recipe combines savory ground beef and crispy bacon with a flavorful blend of baked beans, brown sugar, ketchup, and spices. Cooked quickly under pressure, this dish delivers rich, comforting flavors perfect for a family meal or side dish.
Ingredients
Scale
Meat
- ½ lb ground beef
- ½ lb bacon, chopped
Liquids & Sauces
- ½ cup beef broth
- ¾ cup ketchup
- 1 Tbsp Worcestershire sauce
Beans & Canned Goods
- 1 (55-oz) can baked beans, undrained (Bush’s)
Spices & Seasonings
- 1 Tbsp dried onion flakes
- â…“ cup brown sugar
- 1½ Tbsp yellow mustard
- ½ tsp garlic powder
- salt and pepper, to taste
Instructions
- Cook Meat: Turn the Instant Pot to SAUTE mode and cook the ground beef and chopped bacon until they are no longer pink. Once cooked, drain the excess fat to reduce greasiness.
- Deglaze the Pot: Pour some of the beef broth into the Instant Pot insert and scrape up any browned bits stuck to the bottom of the pot. This step is crucial to prevent the BURN notice during pressure cooking.
- Add Remaining Ingredients: Add the undrained baked beans, dried onion flakes, ketchup, brown sugar, yellow mustard, Worcestershire sauce, garlic powder, and salt and pepper to taste. Stir everything together until well combined.
- Seal Instant Pot: Place the lid on the Instant Pot, lock it in place, and ensure the steam release valve is sealed.
- Pressure Cook: Set the Instant Pot to MANUAL or HIGH PRESSURE for 8 minutes to cook the beans and blend the flavors.
- Release Pressure: Allow the Instant Pot to naturally release pressure for 10 minutes to let the cooking process finish gently, then carefully quick release any remaining pressure before opening the lid.
Notes
- You can adjust the brown sugar depending on how sweet you prefer the beans.
- For a spicier kick, consider adding a pinch of cayenne pepper or chili flakes.
- If you prefer a thicker sauce, use the SAUTE function after pressure cooking to reduce the liquid by simmering for a few minutes.
- Ensure to stir and deglaze well before sealing to avoid the BURN error on the Instant Pot.
- This recipe can be made ahead and refrigerated; reheat gently on the stovetop or in the Instant Pot on SAUTE mode.
