Pressure Cooker Baked Beans

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 6 customer reviews
Pressure Cooker Baked Beans
Pressure Cooker Baked Beans


  • 1 pound red kidney beans
  • 3 strips thick-cut bacon, chopped
  • 1 red onion, diced
  • 2 garlic cloves, crushed
  • 4 cups tomato sauce
  • ½ cup Creole mustard
  • ½ cup cider vinegar
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons molasses
  • 2 tablespoons liquid smoke
  • 1 tablespoon lime juice
  • 2 cups brown sugar
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne pepper


For best results, we recommend using:


  1. Put beans in a bowl with enough cool water to cover by several inches; soak for 8 hours to overnight.
  2. Cook and stir bacon in a pressure cooker set to Sauté until crisp, about 3 minutes; add onion and garlic and cook until soft and fragrant, about 2 minutes more.
  3. Stir tomato sauce, creole mustard, cider vinegar, Worcestershire sauce, molasses, liquid smoke, and lime juice together; pour into the pressure cooker to deglaze the pan, scraping browned bits of food from the bottom of the pan with a wooden spoon. Stir the brown sugar, salt, pepper, chili powder, paprika, and cayenne into the sauce mixture.
  4. Drain and rinse kidney beans; add to the sauce in the cooker and stir to coat.
  5. Lock pressure cooker lid in place and set steam vent to Sealing.
  6. Select Pressure Cook (Manual) and cook for 20 minutes on High pressure.
  7. Once the cooking cycle has completed allow pressure to release naturally for 20 minutes, then set steam vent to Venting to quick-release remaining pressure.
Mealthy tip:

If sauce is too thick, stir water into the mixture to get your desired consistency. If sauce is too thin, use Sauté function of pressure cooker to reduce sauce until it thickens. When sauteeing the onion and garlic, be sure to watch carefully and cook until just soft and fragrant. Be careful not to burn.


5.0out of 5 Stars

(6 Reviews)

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What others are saying

Image of George Delamea

George Delamea says:

These were a nice spin on baked beans to go with bbq ribs. Had a lot more flavor than some of the recipes I've used in the past. Add the benefit of dried beans in a pressure cooker for a less-mushy texture and this is a big hit for me. Going make this will pulled pork next time and will be chopping some of the ends of the pork butt to add to the beans. Cannot wait!

Image of Katie Hason

Katie Hason says:

These baked beans were really good. They were a little spicy but I didn't mind it at all. The sauce was so good, I would like to make a batch and save it. So good!

Image of Sam Dalton

Sam Dalton says:

This was my first time making barbecue-style baked beans using kidney beans. The sauce was very good, not too spicy and great flavor. I bet it tastes equally good with navy beans. I normally make baked beans in a slow cooker, so it was nice to be able to use a pressure cooker and cut the cooking time down drastically.

Image of Laura Griffin

Laura Griffin says:

These beans have a kick to them! If you don't like spicy foods, maybe skip the cayenne pepper? This is not your store bought, canned beans recipe, and that's a good thing! Very flavorful with the molasses, liquid smoke, and Worcestershire sauce. I will make these again for sure.

Image of Greg Jones

Greg Jones says:

Everything about this recipe is perfect, the texture, color, flavor, etc. The sauce was incredible, I plan to use this on my meats as well.

Image of Garcia B

Garcia B says:

I used water to thin out the sauce some and omitted the cayenne. This recipe calls for a long list of ingredients but they each have a rightful place in this dish. Serve it up with some meat and you’re good to go. My favorite is bbq chicken.