Instant Pot Pork and Beans is an old fashioned side dish that I love making! This is a homemade version of the side dishes that you grew up eating. This makes a great additional side item with my Southern Style potato salad! Of course, if you don’t want to use as a side dish, you can easily add sliced hot dogs for a franks and beans dish, which is one of Angela’s faves!
Every time my family had BBQ we had to have pork and beans to go with the bbq. It didn’t matter if it was pork or chicken that we were bbqing, we had to have this side dish. Did you know that VanCamp’s Pork and Beans were first sold in Indianapolis in 1861?
Frequently Asked Questions About Instant Pot Pork and Beans
Can I freeze this Instant Pot Pork and Beans?
The short answer is yes. Bacon and beans both freeze well and since your sauce does not contain dairy you will find that your sauce does not separate. I personally find that the beans do change texture slightly, but if you do not mind the texture change go right ahead and freeze in an airtight container for up to three months. Be sure to thaw in the fridge for best results.
Can I use ham instead of bacon?
You can add ham to this recipe for sure; however, if want a smokier flavor, you can always use a smoked turkey wings or smoked ham hocks. You just won’t have to worry about cooking the ham, as you would the bacon.
Though, you really want the salty smoky taste from the bacon, plus you are using some of the bacon drippings to cook the onions and minced garlic in. If you want to add ham, you can cut the bacon in half and have a delicious dish.
Do I need to soak the beans first?
There is no need to soak your beans first when you are making them in the pressure cooker. However, if you want to soak them first, that works also. Soaking beans makes them easier to digest so if you prefer to soak go right ahead.
If you do decide to soak your beans over night, you can easily skip over the pressure cooking portion of the recipe, as your beans will already be good to use.
Instant Pot Pork and Beans
- 1lb navy beans (about 2 cups)
- 8 cups chicken broth or water
- 6 strips thick cut bacon, cut into 1″ pieces
- 1/4 cup brown sugar
- 1/2 teaspoon liquid smoke
- 1 tablespoon mustard
- 2 tablespoons molasses
- 3/4 cup BBQ sauce
- 1/2 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 white onion; diced
- 1 teaspoon salt
- 1 teaspoon pepper
How To Make
Add chicken broth and rinsed beans into the pot. Close and lock lid. Set vent to close. Cook on High Manual Pressure (Press Pressure Cook) for 25 Minutes. Once Done, Allow to NPR (Natural Pressure Release).
Drain beans and light rinse in a strainer. Set to side.
Dry pot. Place pot onto Sauté mode. Once heated, add sliced bacon and cook until browned on both sides. Remove bacon and drain about 90% of the bacon fat. Add diced onions and garlic to pot and cook until onions have been sweated (approximately 2-3 minutes).
Add beans and all ingredients back to pot. Gently stir occasionally. Because there’s a lot of residual sugars form the ingredients, we want to make sure to stir, or the bottom will become scorched. Cook for approximately 5 minutes.
Once done, press the Cancel button. Allow to cool and set for approximately 10-15 minutes. The mixture will thicken as it cools.
More Instant Pot Recipes
- Instant Pot Pumpkin Chili
- Instant Pot Corn Soup
- Instant Pot Pumpkin Oatmeal
- Instant Pot Raspberry Peach Cheesecake
- Instant Pot Key Lime Chicken Tacos
- How to make Instant Pot Vegetable Soup
- Instant Pot Broccoli Cheddar Soup