These Fast Pot Baked Beans are a fast and simple approach to get delicious baked beans on the table at your next cookout! No more cooking for hours within the oven. With vegetarian / vegan and non-vegetarian versions, there’s something for everybody!

Baked beans are a delicious source of plant-based protein. There’s no arguing that.

But who desires to have their oven on for hours in the course of the summertime?! Not I. 

Enter the wonderful Fast Pot. Here to save lots of us from our oven woes.

Pre-soaked beans only take about an hour within the Fast Pot to cook (we’re talking total time here). I’ll take that over a sweltering home any day!

Sweet and savory, soft and creamy, these beans are the precise texture and flavor you’d hope for in a baked bean. With all of this jam-packed flavor, you’d think it had been cooking for hours on the stove. 

Serve these babies up along with your BBQ fare at your next cookout!

Ingredients You’ll Need

Notes on Ingredients

Great Northern Beans: I find great northern beans to carry up best here, but you need to use small white beans or navy beans as well. 

Vegetable Broth: Using broth as an alternative of water lends depth and further richness. 

Brown Sugar: Gives baked beans a bit more sweetness than molasses alone, without becoming cloying. 

Bacon: Provides a wealthy, smoky, umami-packed taste. In the event you’re vegetarian or don’t love bacon, simply omit it! This recipe has enough spices and other flavors to achieve that flavor bomb!

Worcestershire: The right sweet and sour touch. The vinegar in worcestershire sauce will even brighten the flavour and help break down among the harder to digest fiber in beans. 

Dijon Mustard: Adds tang and a bit little bit of spice. You would use yellow or spicy brown mustard in case you don’t have dijon available.

Liquid Smoke: This sauce is constructed from condensing the smoke from burning wood. AKA the proper smoky flavor. You’ll definitely want to incorporate this in case you’re omitting the bacon! You’ll often find this near the BBQ sauce on food market shelves.

Equipment You’ll Need

Fast Pot (affiliate link – in case you make a purchase order I receive a small commission)

The way to Make Fast Pot Baked Beans

Step 1: Turn Fast Pot on and set to sauté function. If using, add bacon and cook until bacon is barely crispy, about 4 minutes. Add onion and cook until translucent, about 4 minutes. If not using bacon, add olive oil and onion and cook until translucent, about 5 minutes.

Step 2: Add garlic and cook until fragrant, about 1 minute.

Step 3: Add beans, tomato paste, molasses, brown sugar, liquid smoke, Worcestershire sauce, dijon mustard, chili powder, smoked paprika and salt. 

Step 4: Add broth and stir thoroughly to mix all ingredients. 

Step 5: Secure lid onto Fast Pot. Close the steam vent (needs to be on sealing). Set to high pressure for 20 minutes. Allow natural pressure release for 20 minutes.

Step 6: Remove lid. Activate sauté function and let simmer until thickened, about quarter-hour.

Expert Suggestions

Pre-soaking beans overnight produces the perfect consistency for the beans in case you can plan ahead to do that!

Baked Beans FAQs

Can I take advantage of canned beans instantly pot?

In the event you’re in a time pinch you possibly can used canned beans within the Fast Pot as an alternative of dried, soaked beans. Reduce pressure cook time to 4 minutes and use the fast pressure release.

Can I overcook beans instantly pot?

Technically, beans can grow to be a bit too mushy within the fast pot if overcooked. Avoid keeping the nice and cozy setting in your Fast Pot once pressure is released as this will proceed cooking your beans.

Do I would like to soak beans before pressure cooking?

Ideally, you must soak your beans before adding them to the Fast Pot. For 1 lb beans, soak in 6-8 cups water overnight, or at the least for eight hours. Drain before use. This method will produce the perfect results!

In the event you’re short on time, you possibly can quick soak beans within the fast pot. Add beans, 8 ounces water and 1 teaspoon salt to Fast Pot. Set to high pressure for 25 minutes. Allow natural pressure release. Drain.

What can I take advantage of as an alternative of bacon?

You possibly can simply omit the bacon! There’s loads of smokiness from the opposite ingredients so that you won’t miss it!

Can I make this recipe ahead of time?

You possibly can but I’d recommend only cooking someday prematurely. Reheating baked beans can grow to be a bit dry, so these are definitely best served the day of. If reheating, you possibly can add a bit more vegetable broth to maintain it from drying out.

Storage and Preparation

Once cooled, fast pot baked beans will last as long as 3-4 days in an airtight container within the fridge.

They will last within the freezer as much as 6 months, but the feel and taste will likely change a bit upon defrosting. You should definitely let cool completely first before transferring to a freezer-safe container.

Recipes That Pair Well

For more Fast Pot inspiration, try my other recipes below!

In the event you like this recipe, please you should definitely comment and provides it a 5 star rating
below. In the event you make it, share it on Instagram and tag me @karalydonrd and I’ll
re-share it with my followers! If you wish to save this recipe for later, make sure
to pin it on Pinterest!

This recipe was retested, reshot and revamped to bring you probably the most delicious
(and most beautiful) dish! The unique post was published Month Yr.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Description

These Fast Pot Baked Beans are a fast and simple approach to get delicious baked beans on the table at your next cookout! No more cooking for hours within the stove. With vegetarian / vegan and non-vegetarian versions, there’s something for everybody!

• 1/3 lb. bacon (about 4 slices), sliced into 1/2-inch pieces* (omit for vegetarian version)
• 1 tablespoon olive oil (just for vegetarian version)
• 1 small yellow onion, diced (about 1 1/4 cup)
• 2 garlic cloves, minced
• 1 lb. great northern beans, soaked overnight*
• 2 cups vegetable broth
• 1/2 cup tomato paste
• 1/2 cup molasses
• 1/4 cup brown sugar
• 2 teaspoons liquid smoke
• 1 tablespoon vegan Worcestershire sauce (like Annie’s)
• 1 tablespoon dijon mustard
• 2 teaspoons chili powder
• 2 teaspoons smoked paprika
• 1 teaspoon salt

1. Turn Fast Pot on and set to sauté function. If using, add bacon and cook until bacon is barely crispy, about 4 minutes. Add onion and cook until translucent, about 4 minutes.
2. If not using bacon, add olive oil and onion and cook until translucent, about 5 minutes.
3. Add garlic and cook until fragrant, about 1 minute.
4. Add beans, broth, tomato paste, molasses, brown sugar, liquid smoke, worcestershire sauce, dijon mustard, chili powder, smoked paprika and salt. Stir to mix.
5. Secure lid onto Fast Pot. Close the steam vent (needs to be on sealing). Set to high pressure for 20 minutes. Allow natural pressure release for 20 minutes.
6. Remove lid. Activate sauté function and let simmer until thickened, about quarter-hour.

Notes

• For 1 lb beans, soak in 6-8 cups water overnight, or at the least for eight hours. Drain before use. Pre-soaking overnight produces the perfect results!
• For quick soak method, add beans, 8 ounces water and 1 teaspoon salt to Fast Pot. Set to high pressure for 25 minutes. Allow natural pressure release. Drain.

• Prep Time: 10 minutes
• Cook Time: 65 minutes
• Category: Sides
• Method: Fast Pot
• Cuisine: American

Keywords: fast pot baked beans, fast pot vegetarian baked beans, fast pot vegan baked beans