Instant Pot Bacon-Jalapeño Baked Beans {nourishing, soaked, refined sugar-free}
Get out your pressure cooker and make the perfect healthy side dish for bar-b-ques, potlucks, and cookouts — Instant Pot Bacon-Jalapeño Baked Beans! These nourishing beans, with their slightly spicy, sweet, bacon-y flavor, are soaked so they’re digestible and gas-free! Need help planning dinner this week? Here’s a FREE 7-Day Real Food Instant Pot Dinners Meal Plan!
You can have all the BBQ chicken, finger-lickin’ good ribs, and burgers you like at a cookout, but let’s be honest…
The side dishes are just as much make-or-break at a cookout as the grilled or smoked meats! And can a cookout/BBQ ever be complete without a side of baked beans?
I think not.
This recipe for Instant Pot Bacon-Jalapeño Baked Beans is gonna knock your socks off with it’s slightly spicy, smokey, bacon-y, sweet flavor!
Real maple syrup, spicy jalapenos, and pastured bacon make these nourishing Instant Pot Bacon-Jalapeño Baked Beans the star of your next BBQ or cookout. They’re also perfect for potlucks!
Get Gas From Beans? Try Soaking!
Since you don’t need any embarrassing or uncomfortable tummy upsets happening (ahem, I’m talking to you who avoids beans like the plague because they cause the toots later...), these Instant Pot baked beans are set apart from other recipes because…
They’re soaked to reduce the phytic acid that causes gas, bloating, and overall digestive discomfort that happens to many folks when they eat beans! (I use this soaking method for my Instant Pot Ranchero Beans, too! Works like a charm!)
Years ago, when we rarely used beans because of the gas factor, I was buying canned beans. Many people, who do cook dried beans, get gas, too. Well, canned beans and cooking dried beans have 1 thing in common:
The beans aren’t given a long soak first!
Soaking — a minimum of 24 hours — is absolutely the trick to eating beans without the bloating, bellyache, and gas later! Not only does it significantly reduce the phytic acid (which causes the stomach upset), it makes all the wonderful nutrients in the beans available to nourish our bodies.
Now, get out your pressure cooker and make the perfect healthy side dish for bar-b-ques, potlucks, and cookouts — Instant Pot Bacon-Jalapeño Baked Beans!
Instant Pot Bacon-Jalapeño Baked Beans
Get out your pressure cooker and make the perfect healthy side dish for bar-b-ques, potlucks, and cookouts! These nourishing beans, with their slightly spicy, sweet, bacon-y flavor, are soaked so they're digestible and gas-free!
Ingredients
- 2cupsdry navy beans + water to cover
- 6slicesnitrate-freepastured bacon, diced
- 1cupdiced yellow onion
- 1 to 2diced jalapeno peppersde-seeded if desired
- 3cupsbone brothdivided
- 6ouncestomato paste
- 1/2cupmaple syrup
- 1/4cupapple cider vinegar
- 3tablespoonsblackstrap molasses
- 1tablespoonWorcestershire sauce
- 1tablespoonsalt
- 1tablespoongarlic powder
- 2teaspoonspaprika
- 1teaspoonpepper
Instructions
- First, combine dry beans and water to cover the beans by 2 to 3 inches in a glass bowl. Soak at least 24 hours, adding more water if the beans ever swell out of the water.
- When ready to make the baked beans, drain the soaked beans in a colander and set aside.
- Press the "Saute" button on your Instant Pot.
- Add the diced bacon and render 3 to 4 minutes, stirring occasionally.
- Next, add the diced onion and peppers and cook for 2 to 3 minutes.
- Add the drained beans to the Instant Pot, along with 2 cups of the bone broth, reserving 1 cup of broth.
- Press the "Keep Warm/Cancel" button.
- To a mixing bowl, add the remaining cup of broth, along with the tomato paste, vinegar, molasses, Worcestershire, salt, and seasonings.
- Whisk to combine.
- Add half of this mixture to the Instant Pot.
- Place the lid on the pot and seal the vent.
- Press the "Manual" button and adjust the time to 21 minutes on high pressure.
- Do a natural pressure release (NPR) for 15 minutes after the Instant Pot beeps.
- Release any remaining pressure.
- Add the rest of the tomato paste mixture to the beans and stir to combine.
- Serve and enjoy!
Our Most Popular Instant Pot Recipes & Posts
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Do you soak your beans before cooking? Will you make these Instant Pot Bacon-Jalapeño Baked Beans for your next BBQ or cookout?
[…] Instant Pot Bacon Jalapeño Baked Beans from All the Nourishing Things […]
I have a jar of regular molasses…. Do you think that it would be OK to substitute for the blackstrap, or will it kill the flavor?
I have no idea how regular molasses tastes, so I can’t say. Sorry… I’d give it a try if I were you!
Lindsey, I have made these twice and absolutely love your recipe!! Both times the beans have turned out pretty runny, though, compared with the canned version. Is that just the nature of an instant pot recipe, or could you suggest any adjustments? Thanks!
Yay! So glad they’re becoming a family favorite! The runny consistency is most likely due to the age of your beans… had they been sitting in your pantry a while? Or did they come from a bulk bin? When I have problems with beans, it’s almost always due to my beans being too old (and me not realizing it). Otherwise, you can add less liquid next time — maybe reduce by a 1/2 cup or a little more? Hope that helps!
Such an important tip re: soaking! It is amazing how just a little planning and time can fix one of the main complaints about beans. FWIIW – I always soak a bunch of beans and then freeze them pre-soaked for those days when I want to cook beans but either forgot to plan ahead or ran out of time. Can not wait to try these delicious sounding baked beans!
OMG, mind-blown! I had no idea you could freeze pre-soaked beans! Thank you for that tip!
Good reminder re the soaking! This recipe looks SO good. Love the ingredients.
I want to make this in my Instant Pot!
Lindsey, just made these in my (new) instant pot this evening and the flavor is AMAZING! However, the sauce is a lot runnier than I was expecting. Is this something I did wrong or due to the nature of pressure cooking (needs more liquid) or…not sure?! Right now I am trying adding some corn starch and putting on saute mode for a while. Thanks for any tips!
I hope you tried the cornstarch, Abigail! That’s what I would’ve done, but with arrowroot flour. Beans can be funny like that. If your beans were old (like more than a year) it’s possible that they just won’t absorb the liquid of newer beans. Thickening it is the best you can do when that happens. Hope you enjoyed them!
I am loving my IP these days and I can’t wait to use it for these beans. This looks like the perfect dish to bring to a summer potluck!
Yum! These sound delicious, I love the addition of jalapeno!
These are what baked beans have always wanted to be! So packed with flavor, and the addition of bacon and jalapeno is inspired!
Thank you so much!
I don’t have an instapot – but these sound awesome. I bet I can do traditionally? I love the idea of spicing them up with the jalapenos. We eat a ton of baked beans at summer bbq and these will be on my menus this summer.
You sure could do them on the stove. I’d add more water for cooking probably!
Wow, such a delicious recipe– love ALL those YUMMY ingredients!!! Plus the soaking, yay!
I haven’t cooked dried beans in my Instant Pot, yet but I must try soon. This looks like a delicious dish!
I’ll never cook beans on the stove or in a Crock Pot again!
Another IP genius recipe from you Lindsey! You had me at adding bacon 🙂
Bacon is NEVER, EVER a bad idea, is it?
You are becoming an IP master! I am so impressed!
Bacon and jalapeno?? That sounds amaaaazing. Looks like a yummy comforting dish!