Name: Recipe for Classic Instant Pot Baked Beans
Prep time: 40 minutes
Cook time: 1 hour, 30
Total time: 2 hours, 10 minutes
Yield: 12 (1 cup) servings
Cuisine: Appetizers and Sides
Ingredients: 8 water (or vegetable broth for added flavor); 2 navy beans (4 cups dry beans); 1 can (6 oz.) tomato paste; 1 large onion, chopped; 4 cloves garlic, minced; 1/2 maple syrup; 4 molasses; 1 salt; 1 lemon juice; 1 smoke seasoning; 1/2 paprika; 1 small piece (about 1-inch) roasted green chile

Recipe courtesy of

Ariel Hinkle

Prep Instructions

Yield: 12 (1 cup) servings
Prep Time: 40 minutes
Cook Time: 1 hour, 30
Total Time: 2 hours, 10 minutes

Recipe Ingredients

8 cups water (or vegetable broth for added flavor)
2 pounds navy beans (4 cups dry beans)
1 can (6 oz.) tomato paste
1 large onion, chopped
4 cloves garlic, minced
1/2 cup maple syrup
4 tablespoons molasses
1 tablespoon salt
1 tablespoon lemon juice
1 teaspoon smoke seasoning
1/2 teaspoon paprika
1 small piece (about 1-inch) roasted green chile

Set Instant Pot to “sauté.” It helps if you add 2 cups water at the beginning, then save the other 6 for the end.
Add all ingredients to Instant Pot. Stir to combine.
Secure lid on Instant Pot and set cook time to 75 minutes.
The Instant Pot will now pressurize. This takes time, so be patient; it usually takes 20–30 minutes.
Once the beans are done cooking, allow the pot to self-release (this can sometimes take as long as 40 minutes. Be patient; it will happen!).
Enjoy hot out of the pot or place beans in a baking dish and bake in a 350°F oven until bubbly.

NOTE: The amount of time it takes for your pressure cooker to pressurize and de-pressurize will vary. Don’t be alarmed if yours takes a little longer than mine did.