Instant Pot Molasses Baked Beans (+ video)

Servings: 6-8 serving(s)

Prep time: 15 minutes

Total time: 1 hours 25 minutes

Cooking time: 1 hours 10 minutes

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Instant Pot Baked Beans offer that authentic baked beans flavour and texture in no time at all.

The instant pot, also known as an electric pressure cooker, is your friend if you love molasses baked beans.

I love molasses baked beans but making them can be an all-day affair. With an Instant Pot, you don’t have to soak your dried beans overnight. And you’re hours ahead of the game compared to the traditional method of all-day baking.

Instant Pot Baked Beans recipe: authentic baked beans flavour and texture in no time at all.

Instead, you do a two-step cooking process using the Instant Pot. First, cook your dried beans with water (in the Instant Pot). Then, drain the cooked beans, put them back in the pot with molasses and the rest of the seasoning, and cook. That’s it.

Instant Pot Baked Beans recipe: authentic baked beans flavour and texture in no time at all.

Another benefit of Instant Pot Molasses Baked Beans is that, if you find your beans a little too soupy when the cooking is done, you can use your pot’s sauté function to reduce the liquid and thicken them up.

Tip: Want to make this recipe refined-sugar-free? Replace the brown sugar with fancy molasses.

When I was little, my favourite part about eating baked beans on Saturday night was the hot dogs mom added in, and the oatmeal brown bread we ate alongside. I’m not sure when I aged into loving molasses baked beans but now they’re one of my favourite parts of a weekend breakfast.

I freeze molasses baked beans in one-cup portions if we don’t get through a batch within a week.

Instant Pot Molasses Baked Beans Recipe

Serves 6-8


  • 2 cups dried navy or pea beans
  • 1 small onion, peeled
  • One small apple, peeled and cored
  • 1/3 cup brown sugar
  • ½ cup Crosby’s Fancy Molasses
  • 1 tsp. salt
  • 1 ½ tsp. dried mustard
  • ½ Tbsp. Worcestershire sauce
  • ½ tsp. freshly ground black pepper
  • Boiling water


  1. Place your dried beans in the instant pot and cover with an inch of water (about 4 cups).
  2. Secure the lid, turn the pot’s steam vent to close. On manual mode, set the timer for 15 minutes.
  3. While the beans are cooking, combine brown sugar, molasses, salt, dried mustard, Worcestershire, and black pepper in a bowl.
  4. Add two cups of boiling water and stir to combine.
  5. When the timer beeps, allow the pot to depressurize for about 20 minutes, press “cancel” and then carefully turn the steam vent to open and remove the lid.
  6. Drain the beans well and return them to the pot.
  7. Bury the onion and apple in the beans and pour molasses mixture over the beans.
  8. Secure the lid, turn the steam vent to close, and set the timer for 16 minutes.
  9. When the 16 minutes are up (timer beeps), allow your pot to depressurize another 20 minutes, turn steam vent to open and remove lid.
  10. If you’re beans are too runny, turn unit to saute mode and saute for 5-7 minutes, stirring from time to time.

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46 thoughts on “Instant Pot Molasses Baked Beans (+ video)

  1. Elisabeth says:

    Do this receipt work on stove top as well?? I still soak the beans over night.
    And I dont have Instant electric pressure cooker.

    1. Bridget Oland says:

      Hi Elizabeth, Are you accustomed to making beans on the stove top? If yes you can adapt this recipe. You’ll need more water for the first cooking and will need to keep an eye on liquid levels for the second cooking.

  2. Sherilyn says:

    Hello: You don’t mention the size of the Instant Pot for this recipe. It looks like a 6 Qt size.

    Can this recipe be halved for the 3 Qt size.



    1. Bridget Oland says:

      Hi Sherilyn, Thanks for the reminder that I should be mentioning the pot size. Yes, it’s 6 Qt. I haven’t played with smaller pots so am not sure but you should get a good sense when you first cook the beans from dry. IF that works fine then step two should as well.

  3. Linda Somerville says:

    I didn’t see an icon for printing the recipe I wanted so I just went to file and hit print. The problem is that it prints nine pages when I just required the one page with the recipe. This wastes paper and ink. I don’t need to print all that stuff.
    would it be possible for you to make the recipe on one page which can be printed separate from pictures and other unnecessary info?
    Thank you.

    1. Bridget Oland says:

      Hi Linda, I’m so sorry about that. Our current print functionality is a pain so we have just added a new version that prints everything on one page. We’re just testing it on the website now and it should be up and running soon.

      1. S.p says:

        You can set up your printing only to print the necessary information, or stop the printer while printing right after the recipe is done perhaps . That usually works for me. I eliminate pages before printing. Hope that helps. ;)

    2. Linda Fundytus says:

      simply scroll to the page the recipe and then print only that page. No need to print ‘all’

    3. Darlene says:

      When printing things it gives you the option of all pages or select certain pages thisay you when you come across again . Just look to see how many pages it says it will take you to print first . Learn from my mistake .

  4. Margaret Adams says:

    Can you provide a nutritional analysis for this recipe? Thank you

    1. Bridget Oland says:

      Hi Margaret,
      Bit by bit we’re adding the nutritional analysis to our recipes. For now we’re focused on our healthy baking recipes but we will eventually get to savoury recipes too.

  5. Stu Willard says:

    How do you get 45 mins?

    15 + 20 +16 + 20 + (5 to 7 if needed) = 71 or 77 not including prep time

    1. Bridget Oland says:

      Hi Stu, I didn’t include the time it takes to come up to pressure and release pressure. But you’re right, I should add it all…

  6. Kate says:

    When I was a kid, the hotdogs were the ONLY part of baked beans that I liked. Thankfully, my tastes have changed. I made this last night and it was enjoyed by all. I was concerned the combined cook-time was too long for the beans and that they would turn out like mush, but I needn’t have worried. Soft with a very slight firmness. Perfect.
    I was a bit confused by the onion and apple – I just peel/core and put them on top? No chopping? Both essentially disintegrated and I just stirred the bits in after cooking.
    I added a bit of hot sauce to my serving but otherwise followed the recipe as written. Served with coleslaw… so there may be gas in the house today ;)

    1. Bridget Oland says:

      Hi Kate, Glad I’m not the only one who preferred the hot dogs as a kid. I love your idea to add hot sauce so will try that next time I make this recipe.

  7. Mike says:

    Tried this recipe out it is delicious 😊 ty very much. My new bean recipe, everyone loved them.

  8. Janine says:

    Can I triple this recipe in a six quart intant pot?

    1. Bridget Oland says:

      Hi Janine, I think tripling would be too much for the pot since I believe you don’t want your contents to go past the half way mark. But if you double it you won’t need as much water in the molasses mixture.

      1. Mary says:

        If I double it… how much water in the molasses mixture?

        1. Bridget Oland says:

          Hi Mary, I haven’t ever doubled the recipe so I’m not sure how much water. I’d hate to make a suggestion and then have you toss a double batch because I was wrong.

  9. Scott says:

    hi, these were so good that my family ate them all up, so the 2nd time I made them I doubled the recipe which means I doubled all ingredients, they came out too liquid and I wasn’t able to boil it down. Do you have any advice for doubling?

    1. Bridget Oland says:

      Hi Scott, I haven’t tried doubling the recipe so can’t speak from experience. However, if I was to try doubling the recipe I wouldn’t double the boiling water called for in step 4. I wish I could be of more help but I haven’t played with my Instant Pot enough to understand how to tweak recipes.

      1. Sue says:

        I doubled the amount of beans but left everything else the same. One extra cup of water was all that was needed. Results were fabulous.

  10. Patricia Pittman says:

    Do you chop the onion and add it or just put the whole onion in and then remove it?

    1. Bridget Oland says:

      Hi Patricia, I put the whole onion in and usually end up eating it (it gets quite soft). Chopping it first works too.

  11. Darlene says:

    This method of cooking the beans is perfect . I was very skeptical before starting , well I’m going to make another tomorrow so you have me converted . I don’t put everything in the recipe calls for but they turn out the way I like them . I add a little maple syrup and love it .

    1. Lynda says:

      If I want to double the recipe and need to add extra water (1 cup as someone who doubled the recipe suggested) do I add that to the molasses mixture.

      1. Bridget Oland says:

        Hi Lynda, I would add the extra water to the molasses mixture. Good luck. I haven’t tried doubling the recipe – yet.

  12. Ann Rollins says:

    Can I use yellow eye beans??

    1. Bridget Oland says:

      Hi Ann, Yes, yellow eye beans would work. I believe they’re larger than navy beans so you may need to cook them a little longer. Enjoy.

  13. Patsy says:

    Can a 2 lb pkg of beans be done at one time?

    1. Bridget Oland says:

      Hi Patsy, I guess it depends on the size of your pressure cooker. THis recipe is for 2 cups dried so you can adjust accordingly.

  14. Nathan says:

    I’ve made many batches of baked beans using a Presto pressure cooker and stovetop techniques. This was my first instant pot batch…. and the best I’ve ever made! I found the recipe required more salt and more sugar (I added a heaping tablespoon of Saskatoon berry jam). I pan fried about 1/3 pound of bacon crisp, drained it and stirred it in just before serving. This was excellent.

    1. Bridget Oland says:

      Hi Nathan, Love your jam idea! Thanks for sharing.

  15. Dean E says:

    Made these today. I substituted a couple of items otherwise followed as posted. Taste is very good. Just added a few minutes on saute to thicken to my liking. Will def use again

  16. Kathryn says:

    I made these today after soaking beans overnight. I only put a few small pieces of an apple in it and I used Jacob’s cattle beans. They were a little runny but sauté for a bit helped. They were excellent. Husband loved them too. Served them with oatmeal molasses bread. This recipe is definitely a keeper.
    Thank you ,

    1. Bridget Oland says:

      Hi Kathryn,
      Glad you enjoyed the recipe and even more pleased that you served them with oatmeal molasses bread!

  17. Micheline says:

    HI Bridget. We have the IP- DUO. I am not sure how many quarts it is but it does not have the “manual setting ” in step 2. What should I use?
    Thank you in advance.

    1. Bridget Oland says:

      Hi Micheline, I just realized how that step could be confusing. Sorry. No need to worry about manual — just set the time for 15 minutes.

  18. Susan says:

    Has anyone tried putting bacon or pork belly in them? My husband insists beans need a little bit of bacon but I don’t want to ruin the batch.

    1. Bridget Oland says:

      Hi Susan, Yes, they’d be great with bacon or pork belly. You can saute it for a few minutes in the Instant Pot before adding the cooked beans back in.

  19. Christine Vardy says:

    Do you do the recipe on High or Normal.. I usually do everything on High..would this change the cooking times?

    1. Bridget Oland says:

      Hi Christine, I make this recipe on high (both steps). Thanks for flagging that. I always cook on high so didn’t even think to specify it in the recipe. I’ll add that now.

  20. Andrew says:

    This recipe was AWESOME! I did omit the apple and added about 2 Tablespoons of Maple Syrup, 4 slices of Maple smoked bacon diced and browned and a half dozen drops of Liquid Hickory smoke.

    Made it the day before and reheated.

    Over the top!!!

  21. WendyB says:

    I followed this recipe to a ‘T’ and my beans were too runny. I did saute them, still too runny. I was also confused by the lack of instructions regarding the whole onion and apple, although in the video the apple was cut into sections. Any other suggestions as to how to thicken the runny beans?

    1. Bridget Oland says:

      Hi Wendy, Thanks for your feedback regarding instructions. I’ll clarify that in the recipe. AS for thickening your beans, if the texture of the actual beans is good I would continue to saute. The saute function on my Instant Pot is 7 minutes. You could try a second 7 minutes and be sure to stir often.

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