Pressure Cooker No-Soak Baked Beans

Image of Team Mealthy
Rated 4.5 based on 9 customer reviews


For best results, we recommend using:


Mealthy Tip

Great northern beans are perfect for this recipe, but you can still get a great baked beans dish using another type of white bean. Navy beans and cannellini are the closest in size and texture, but you may adjust the cooking time slightly to accommodate their slightly smaller stature.

Nutrition Facts

Per Serving: 165 calories; 2g fat; 32.0g carbohydrates; 7g protein; 4mg cholesterol; 586mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 8

Amount Per Serving
Calories 165 Calories from Fat17
% Daily Value*
Total Fat 2g 3%
Saturated Fat1g 3%
Trans Fat0.0g
Polyunsaturated Fat0.4g
Monounsaturated Fat0.7g
Cholesterol 4mg 1%
Sodium 586mg 24%
Total Carbohydrate 32.0g 11%
Dietary Fiber5g 18%
Protein 7g
Vitamin A2% Vitamin C31%
Calcium5% Iron9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(9 Reviews)

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What others are saying

Image of Steven Gomes

Steven Gomes says:

Classic baked beans recipe that goes perfectly with cornbread, hotdogs, burgers, etc. Two hours is a long time but the flavor is really rich. It's also quicker than using a crockpot.

Image of Melissa P

Melissa P says:

Oh these beans are perfect! I used kidney beans so extended the time just a little. They go great with burgers and dogs. Not having to soak them over night is the real reason why this recipe is everything!

Image of Jazzy Brewer

Jazzy Brewer says:

I honestly had no idea what kind of beans were used to make classic baked beans. I always just bought canned baked recipes. This recipe is very similar, better actually. The no-soak method is amazing. Gonna make this all the time now.

Image of Garcia B

Garcia B says:

These are classic campfire style beans. Perfect sauce. Great flavor. Added some bacon in the mix too. Makes a batch big enough to feed the crew.

Image of Blakely James

Blakely James says:

Two and a half hours is quite a bit of time, but this stuff tastes way better than the canned stovetop recipe. I omitted the bacon and added some mustard, the way my grandpa always made it.

Image of Darryl Dotsy

Darryl Dotsy says:

Did you guys use apple cider vinegar or the apple cider juice?

Image of Paul Mason

Paul Mason says:

An instant favorite! We had our neighbor round for some ribs, (Pit Barrel Cooker), and I decided to try these beans as a side. You can tweak this recipe by adjusting the amount of bacon and/or sugar, as an example. The beans are so good - you must try them!

Image of Marnie Jacobsen

Marnie Jacobsen says:

I found the beans were too vinegary for my taste. I added some maple syrup after the beans were made to counteract the vinegar. After all the glowing reviews I was disappointed but different strokes for different folks!

Image of Clara Massara

Clara Massara says:

Incredible!!! My family is begging me to make it again ! I cooked on high pressure for 2 hours. Substitutions: dried white kidney beans and apple juice.