With the help of your Instant Pot, you can go from dried beans to tender baked beans in just over an hour. Dried apricots and crispy bacon mixed in with the beans give every bite a balance of sweet and savory flavors.

Source: Better Homes and Gardens


Andy Lyons

Recipe Summary

20 mins
45 mins under pressure
8 cups


Ingredient Checklist


Instructions Checklist
  • In a 4- to 5- quart Dutch oven, combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse beans.

Instructions Checklist
  • In a 6-qt. electric or stove-top pressure cooker combine the beans and the next 11 ingredients (through black pepper). Stir in 2 1/2 cups fresh water. Lock lid in place. Set electric cooker on high pressure for 45 minutes. For stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 45 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully.

  • Stir in vinegar. If desired, sprinkle with additional bacon.

Nutrition Facts

182 calories; total fat 2g; saturated fat 0g; polyunsaturated fat 0g; monounsaturated fat 1g; cholesterol 3mg; sodium 198mg; potassium 487mg; carbohydrates 35g; fiber 5g; sugar 16g; protein 8g; trans fatty acid 0g; vitamin a 325IU; vitamin c 4mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 108mcg; vitamin b12 0mcg; calcium 59mg; iron 2mg.