Instant Pot Chipotle Maple Baked Beans

Baked beans early fall dinner

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The internet claims it is currently soup szn, but I am here to say that it’s actually bean season. Technically neither or wrong, but one is more correct that the other. Like how it’s not wrong to say that mashed potatoes are good but it is more accurate to say French fries are good.

Beans are the coziest of foods. I love them simply in their own broth with lots of olive oil, and I love this smokey-spicy-sweet baked bean variation. The Instant Pot makes beans such a breeze to make.

Ingredients for chipotle maple Instant Pot baked beans

I know baked beans are typically seen in July as a side to hot dogs, but I love them as the main dish. Paired with good bread, apple slices, and maybe some sharp cheddar, it’s such a perfect fall meal. Instant Pot baked beans are a perfect fall meal solution when I have like, eight fall sport practices a week to coordinate.

If you are like “Meleyna! You have already given us the recipe for these beans!” you would be correct. This exists as a slow cooker recipe elsewhere on the site. But! Now you can have Instant Pot baked beans, which is what the people want. More beans, faster. Ok yes!

Before and after Instant Pot baked beans

No soaking required here, the dried beans just bubble together in their chile and maple spiked tomato bath. The cooking liquid is higher in acid, which means a cook time that’s longer than typical for pressure cooker bean cookery. So while it isn’t a huge time savings compared to cooking soaked beans on the stovetop, it’s hands-off. That counts for a lot in my book when I have a ton of running around to do in the afternoon.

A pound of dried beans makes a lot. Freeze half for later, or just eat them all week. Leftovers pack up beautifully in a Thermos for school lunch on a chilly fall day. Eat them together with soft scrambled eggs, or poach an egg right in the bean pot, shakshuka style.

Baked beans early fall dinner

Instant Pot Chipotle Maple Baked Beans

  • Author: Meleyna Nomura


The ingredient list looks long here, but it’s made up of pantry staples I always have on hand. I keep bacon in the freezer for things like this, but you can easily skip it. Just sub in a tablespoon of oil to cook the onions and spices.



  1. 2 ounces of bacon (about 23 slices)
  2. 1 large onion
  3. 3 cloves garlic
  4. 1 pound small-medium white beans
  5. 3/4 teaspoon chili powder
  6. 1/2 teaspoon cumin
  7. 1/2 teaspoon smoked paprika
  8. 1/2 cup ketchup
  9. 3 tablespoons real maple syrup
  10. 2 tablespoons tomato paste
  11. 1 tablespoon Dijon mustard
  12. 2 teaspoons Worcestershire sauce
  13. 1 canned chipotle pepper (note: one pepper from the can, NOT one whole can)
  14. 1 1/2 teaspoon kosher salt
  15. 1 bay leaf
  16. a few sprigs of fresh thyme (or 1/2 teaspoon dried thyme)
  17. 1 tablespoon apple cider vinegar


  1. Turn the Instant Pot to the Saute function and hit “adjust” so that “more” is selected. Chop the bacon and add to the pan. Cook about five minutes, or until the bacon starts to crisp. Hit the “adjust” button again so that the heat drops down to “normal.”
  2. Meanwhile, chop the onion and garlic. Add them to the pot after you have adjusted the heat. Continue to cook over medium heat until the onion becomes translucent, about ten minutes.
  3. While the onions cook, pick over your dried beans for any small rocks or debris, and rinse in a colander. 
  4. Once the onions are translucent, stir in the chili powder, cumin, and smoked paprika and stir. Cook another 30 seconds, or until the spices become fragrant. Add the rest of the ingredients *except* the vinegar to the Instant Pot. (I find it easiest to measure all of these ingredients in a 2-cup liquid measuring cup.) Add the beans and five cups of water. Give everything a good stir. Press “cancel” and put the lid on the Instant pot. Hit “manual”and set the pot to cook for 55 minutes. Make sure the steam valve is set to close.
    When the cooking is done, let the pressure naturally release for half an hour or until the pressure valve drops.
  5. Remove the bay leaf and chipotle pepper and discard. Stir in the vinegar. Perfectly lovely as is, but even better the next day.

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