Servings: 6-8 serving(s)
Prep time: 15 minutes
Total time: 1 hours 25 minutes
Cooking time: 1 hours 10 minutes
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.
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.
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
- 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
- Place your dried beans in the instant pot and cover with an inch of water (about 4 cups).
- Secure the lid, turn the pot’s steam vent to close. On manual mode, set the timer for 15 minutes.
- While the beans are cooking, combine brown sugar, molasses, salt, dried mustard, Worcestershire, and black pepper in a bowl.
- Add two cups of boiling water and stir to combine.
- 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.
- Drain the beans well and return them to the pot.
- Bury the onion and apple in the beans and pour molasses mixture over the beans.
- Secure the lid, turn the steam vent to close, and set the timer for 16 minutes.
- When the 16 minutes are up (timer beeps), allow your pot to depressurize another 20 minutes, turn steam vent to open and remove lid.
- 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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