Apricot + Bacon Baked Beans {Instant Pot}- Baked beans with the perfect blend of sweet, savory and a touch of smoky. This easy Instant Pot recipe is a perfect side dish for BBQ ribs, hamburgers, grilled chicken, Spiralized ham, and so much more.
You know how amazing baked beans are with a little brown sugar? Well now they get even better! By adding bacon and some fresh apricots and a punch of chili powder, mustard, and cider vinegar to give them an incredible flavor. Best of all…the Instant Pot does all the work. Literally you add the ingredients to the pot and cook for 8 minutes (followed by a 10 minute Natural Release) and voila! Delicious Baked Beans.
How to Make Instant Pot Baked Beans (with Apricot + Bacon)
- Add all ingredients except apple cider vinegar to the Instant Pot inner pot and stir well.
- Lock the lid and set Vent to SEALING. Set Instant Pot to MANUAL/PRESSURE COOK on High Pressure for 8 minutes.
- Once cooking cycle has finished allow pot to NATURAL RELEASE for 10 minutes, followed by a QUICK RELEASE.
- Remove lid and stir in apple cider vinegar before serving.
Can you make Apricot-Bacon Baked Beans with dried beans vs. canned beans
Yes! Substitute 1 lb. dried Navy or Great Northern beans (or combo of two) for the 3 cans of beans. Rinse beans and soak in a large bowl of water (water should cover beans) for at least 8 hours or overnight. Drain and rinse.
Add soaked beans plus 2 ½ cups of water and all remaining ingredients except apple cider vinegar. Cook on HIGH PRESSURE for 45 minutes. After the cooking cycle has completed allow pressure to NATURALLY RELEASE for 15 mins. Followed by a QUICK RELEASE. Stir in apple cider vinegar and serve.
What if apricots aren’t in season? What substitutions can be made
You can substitute ½ cup dried apricots if fresh apricots are not in season.
Or, if you prefer you can also substitute fresh peaches for the apricots ( 1 large peach , peeled, pitted and diced). If using peaches you may want to also substitute peach preserves for the apricot preserves.
Ingredients
- 1 ½ cups chopped onion about 1 medium onion, diced
- 6 slices bacon crisp-cooked and crumbled
- 2 apricots peeled, pitted & diced ( or ½ cup dried apricots )
- 1 (15 oz.) can Great Northern beans drained & rinsed(or Navy beand
- 1 (15 oz.)can kidney beans drained & rinsed
- 1 (15 oz.)can pinto beans drained & rinsed (or navy beans)
- 8 oz. tomato sauce or ½ cup ketchup
- 1/4 cup packed brown sugar
- ¼ cup apricot preserves optional
- 2 tsp chili powder or ground ancho chile pepper
- 1 tsp dry mustard or 1 Tbsp yellow mustard
- 1 tsp smoked paprika
- 2 Tbsp apple cider vinegar
- Salt to taste
Instructions
- Add all ingredients except apple cider vinegar to the Instant Pot inner pot and stir well.
- Lock the lid and set Vent to SEALING Set Instant Pot to MANUAL/PRESSURE COOK on High Pressure for 8 minutes.
- Once cooking cycle has finished allow pot to NATURAL RELEASE for 10 minutes, followed by a QUICK RELEASE.
- Remove lid and stir in apple cider vinegar before serving. (Beans may appear watery when the lid is first opened but will thicken up as once stirred)
Notes
Nutrition
Recipe adapted from Better Homes & Gardens Apricot-Baked Beans
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