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Instant Pot Onion Baked Beans

Baked Beans Instant Pot Recipe

Vegan! Vegetarian! Gluten Free!
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Side Dish
Cuisine English
Servings 4 Servings
Calories 110 kcal


  • Wooden Spoon
  • Instant Pot Pressure Cooker
  • Measuring Cups
  • Knife
  • Cutting Board
  • Measuring Spoons


  • 1 Cup Dried Pinto Beans Rinsed
  • 4 Cups Water
  • 1 Large Onion Chopped
  • 1 Teaspoon Mustard Powder
  • 1 Teaspoon Salt Optional
  • ½ Teaspoon Black Pepper
  • 1 Tablespoon Molasses
  • ¼ Cup Brown Sugar
  • Cup Ketchup
  • 1 Tablespoon Corn Starch


  • Add all the ingredients, Except Cornstarch, to the instant pot and stir.
  • Turn the instant pot on to the pressure cook setting, high pressure for 35 minutes. Ensure the vent is sealed.
  • Once the instant pot is done, allow the instant pot to sit for 5 minutes before releasing the steam with the quick release method.
  • When the valve drops, open the lid and turn the instant pot setting to saute for 5 minutes
  • Remove about ¼ cup of the liquid from the beans and pour into a small bowl.
  • Add the cornstarch and mix until everything is dissolved
  • Pour the cornstarch slurry into the beans and stir.
  • Allow the sauce to thicken to the desired consistency. For a thicker sauce, you may mash some of the beans or add an extra tablespoon of cornstarch.
Keyword beans, gluten-free, jamaican cuisine, Vegan, vegetarian