Easy and delicious homemade Instant Pot Baked Beans – these brown sugar and bacon baked beans are the perfect side dish for your upcoming picnics and cook outs. Even better? They are Top 8 allergen free, so they can be enjoyed by all!
Baked Beans Instant Pot
One of my favorite things is seeing my friends’ hard work pay off.
Years ago, when I first started blogging, I met Megan from Allergy Awesomeness.
Our boys were similar in age, and she was going through an intense allergy journey as she discovered her sweet boy had tons of allergies due to EoE.
Since that time, I have seen her put her heart and soul into helping other allergy parents navigate the allergy world.
Not only does she help these parents find a corner on the Internet with other parents who get it – but she’s created amazing resources for recipes that are yummy, top 8 free, and accessible to the average person.
Although my children don’t suffer from allergies, I think it’s SO important to be aware of the struggles others go through. And I love having her recipes as a resource for when I do need to make recipes that are free of certain allergens.
Her advocacy for this large demographic has really opened my eyes to the struggles people with allergies go through. It’s helped me gain compassion and always try to be aware of allergies of children (and adults) at school and church.
When she announced she was creating a cookbook that has TONS of amazing Top 8 free recipes that can be made in the Instant Pot – I was so excited.
I knew it would be an amazing resource for families looking for easy recipes that avoid certain allergens – and I loved that it would be all about the Instant Pot.
I’m super excited to announce that the cookbook, “An Allergy Mom’s Lifesaving Instant Pot Cookbook” is now available for purchase!
I pre-ordered my copy several months ago, because all of Megan’s recipes seriously make me drool just looking at.
So when she asked if I would like to share one of the recipes from the book, well, you better believe I jumped all over that!
I chose to share the Instant Pot Baked Beans. With the summer coming up, there are sure to be LOTS of summer cookouts and picnics.
And baked beans are a staple!
I love that this recipe allows people who have allergies to have something safe…but it’s also a recipe ANYBODY can make and love.
And I think that’s what I love about Megan – she makes allergy-friendly cooking approachable for everyone.
She makes the food seem more “normal” (whatever that means), and I think her cookbook will show people that even if you don’t have allergies, it’s not hard to accommodate.
I love that she’s making it easier for those who DO have to worry about allergy-friendly cooking to make healthy and yummy meals fast.
Just because you have an allergy (or someone you love does), doesn’t mean you have to stay in the kitchen all day, every day to create yummy meals.
The picture at the beginning of this post is directly from Megan’s book (with permission of the publisher). But I made it myself – the rest of the pictures are my interpretation. I put in too much tomato sauce (simply because I didn’t feel like having to save the can of the extra…haha), so mine was a little soupier. But still delicious.
We really loved this meal, and it went perfectly with the hot dogs we had for dinner. I think everything is better homemade, and this is a recipe that I hope all of you can enjoy.
Jack asked me to put some in his lunch the day (DONE), and Oliver kept asking for more.
So I consider that a win. It really has great flavor and texture, and I think they are some of the best baked beans I’ve ever had.
Other Recipes from Allergy Awesomeness:
Homemade Baked Beans Instant Pot
Yes – just omit the bacon! If you don’t want fish, you can omit the Worcestershire sauce.
That’s what I did! Just use a little Olive Oil instead of bacon grease for sautéing.
In the recipe below, you will see that it says to add a slurry at the end. This is simply the cornstarch + water mixture.
Unfortunately, I am not super versed in allergies. I would suggest contacting Megan for any additional tweaks.
Baked Beans in Instant Pot
- 1 (12-oz [340-g]) package bacon
- 1 large red onion, diced small
- 1 green bell pepper, seeded and diced small
- 1 lb (455 g) dried great northern beans, rinsed
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 3¾ cups (885 ml) water
- 1 tbsp (15 ml) cider vinegar
- 1 tbsp (15 ml) gluten-free Worcestershire sauce
- 1 tsp liquid smoke
- ¹/³ cup (75 g) light brown sugar
- ½ cup (170 g) molasses
- 4 cloves garlic, minced
- 8 oz (225 g) tomato sauce
- ¼ cup (60 ml) cold water
- 3 tbsp (24 g) cornstarch or arrowroot powder
- Using kitchen shears, cut your bacon into bite-size pieces and place them in your Instant Pot.
- Hit sauté and cook the bacon until crisp, 5 to 7 minutes.
- Remove the bacon from the pot and set aside on a paper towel–lined plate to absorb any excess grease.
- Remove all but about 2 tablespoons (30 ml) of the bacon grease.
- Turn off the sauté function and add your onion, bell pepper, beans, salt, black pepper, water, vinegar and Worcestershire.
- Use the pressure button to set your Instant Pot to high pressure.
- Close the lid and hit manual; then use the plus and minus buttons to reach 45 minutes.
- When the timer is done, let the pressure release naturally (about 10 minutes).
- Open the lid and add your liquid smoke, brown sugar, molasses, garlic and tomato sauce.
- Hit sauté and bring to a boil, stirring frequently.
- In a small bowl, whisk together the water and cornstarch.
- Once the sauce is boiling, add the slurry.
- Allow the mixture to boil, stirring frequently, for 3 to 5 minutes, or until it reaches your desired thickness (the sauce will continue to thicken as it cools).
- Add bacon at the end.
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