This recipe brings together tender pork and creamy beans in a dish that’s rich with smoky, sweet flavor. I developed this method to cut down on traditional cooking time without sacrificing depth.
The Instant Pot locks in moisture and infuses every bite with a perfect balance of savory and sweet. It’s a hands-off approach that still delivers the comfort of a slow-cooked meal.
By the end, you’ll have a hearty, flavorful dish with pork so tender it falls apart and beans that soak up every bit of the sauce. It’s a satisfying meal that feels like it took all day.
Ideal for weeknight dinners or casual gatherings, this creation proves that great taste doesn’t require hours at the stove.
Ingredients for Instant Pot Pork and Beans
Pantry staples meet pork shoulder for smoky, sweet comfort in minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder 🥩 | 1 ½ lb | Boneless, cut into 1-inch cubes |
| Dried Navy Beans 🫘 | 1 lb | Rinsed and picked over |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth of flavor |
| Chicken Broth 🥣 | 4 cups | Low-sodium preferred |
| Tomato Paste 🍅 | 2 tbsp | For rich umami base |
| Molasses 🍯 | 2 tbsp | Adds deep sweetness |
| Apple Cider Vinegar 🍏 | 1 tbsp | Balances sweetness with tang |
| Smoked Paprika 🌶️ | 1 tsp | For authentic smoky flavor |
| Dried Mustard 🌿 | 1 tsp | Boosts savory depth |
| Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste after cooking |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Olive Oil 🫒 | 1 tbsp | For sautéing aromatics |
| Bay Leaf 🍃 | 1 whole | Removed before serving |
The pork shoulder is key here—look for well-marbled pieces at your butcher or Costco for the best texture. Navy beans are traditional (their creamy texture soaks up the sauce), but great northern beans work too. Goya or Bush’s are reliable brands for dried. Don’t skip soaking if you’re not using an Instant Pot—this method skips it safely.
No molasses? Honey or brown sugar at the same amount works (just add a splash of vinegar to balance). Out of smoked paprika? Regular paprika plus a pinch of liquid smoke gets you close. The broth can be vegetable if you prefer—just use low-sodium so you can control the seasoning. Fresh garlic is non-negotiable for this dish.
Leftover beans thicken as they sit—add a splash of broth when reheating. Stores in the fridge for 4-5 days or frozen for 3 months. The pork actually tastes better the next day (the flavors meld overnight).
Why You’ll Love This Recipe
- Set and Forget: I dump everything in the Instant Pot—pork shoulder, navy beans, onion, garlic—and walk away. No babysitting, no stirring.
- Rich and Hearty: The pork shoulder melts into the beans, and the garlic cloves infuse every bite. Honestly, it tastes like it simmered all day.
- Feeds the Crew: I make a big batch on Sunday, and it’s ready for lunches, dinners, or even a casual potluck. My kids even ask for seconds.
- Budget Stretcher: Pork shoulder and dried beans are cheap, and one pot makes enough for leftovers. I’ll be real: it’s saved me on more than one tight grocery week.
Step-by-Step Instructions for Pork and Beans
Here’s the method. Straightforward, tested, works every time.
Step 1: Sauté Aromatics and Brown the Pork
Set your Instant Pot to the Sauté function. Add the 1 tbsp olive oil and let it heat until shimmering. Add the 1 whole yellow onion and cook for 3-4 minutes until soft and translucent.
Push the onion to one side and add the 1.5 lb pork shoulder cubes. Sear for 3-4 minutes until browned on all sides. Stir in the 4 cloves garlic cloves and cook for 30 seconds until fragrant. This builds a rich flavor foundation for the dish.
Step 2: Combine Ingredients and Pressure Cook
Add the 1 lb dried navy beans, 4 cups chicken broth, 2 tbsp tomato paste, 2 tbsp molasses, 1 tbsp apple cider vinegar, 1 tsp smoked paprika, 1 tsp dried mustard, 1.5 tsp kosher salt, and 0.5 tsp black pepper to the pot. Stir well to combine.
Add the 1 whole bay leaf, then secure the lid and set the valve to Sealing. Cook on High Pressure for 30 minutes. The beans should be tender but not mushy when done.
Step 3: Natural Release and Season
Allow the pressure to release naturally for 15 minutes, then manually release any remaining pressure. Open the lid carefully and remove the bay leaf.
Stir the pork and beans and taste for seasoning. Adjust with additional kosher salt or black pepper if needed. The sauce should be thick and flavorful, coating the beans and pork evenly.
Step 4: Rest and Serve
Let the dish rest for 5-10 minutes before serving. This allows the flavors to meld together. The beans should be creamy and tender, and the pork should be fall-apart tender.
Serve warm, garnished with additional black pepper if desired. The smoky, sweet, and tangy flavors should be balanced in every bite.
Pro Tips For Making Instant Pot Pork And Beans
- Soak the Beans: I learned this the hard way—dried navy beans cook more evenly and break down less when soaked overnight in cold water, especially in the Instant Pot.
- Sear the Pork: After burning a few batches, I finally figured out that searing the pork shoulder in batches before pressure cooking adds a depth of flavor the dish needs.
- Skip the Salt Early: Sounds weird, but it works: hold off on salting until after the beans are tender, or they’ll stay tough no matter how long you cook them.
- Use Enough Broth: My grandmother swore by this, and she was right: use at least 4 cups of chicken broth to cover the beans and pork completely, or you’ll risk burning the pot.
Essential Equipment for This Recipe
Instant Pot Requirements
You’ll need a 6-quart or larger Instant Pot for this recipe—smaller models won’t accommodate the beans and pork. I use my Instant Pot Duo 7-in-1 for reliable, consistent results. Ensure your sealing ring is intact and not cracked.
Wooden Spoon Essential
A wooden spoon is my go-to for sautéing and deglazing. It won’t scratch the inner pot and is sturdy enough to break up any pork that sticks. Avoid metal utensils to protect your Instant Pot’s non-stick coating.
Measuring Tools
Precision matters with dried beans and spices. I keep a set of OXO Good Grips measuring cups and spoons handy. A 1-tbsp measure ensures accurate molasses and vinegar portions, while a 1-cup measure helps with broth.
Tongs for Pork
Use kitchen tongs to turn the pork cubes while browning. They give you better control than a spatula and prevent piercing the meat. I prefer 12-inch tongs for reach and comfort. 💪
Quick-Release Safety
Always use a long-handled spoon or silicone mitt when manually releasing pressure. The steam is extremely hot and can cause burns. I keep mine on the counter next to the Instant Pot for easy access.
Storage Containers
For leftovers, transfer cooled pork and beans to airtight glass containers. I love Pyrex Simply Store sets—they’re durable, microwave-safe, and stack neatly in the fridge. Avoid plastic if you plan to reheat in the microwave. ❄️
Nutrition Facts
Frequently Asked Questions
Do I need to soak the beans first?
No soaking needed for this method! The Instant Pot cooks dried beans perfectly in 30 minutes under pressure. Soaking can actually make them too soft for this dish.
Can I use canned beans instead?
Not recommended. Canned beans turn mushy during pressure cooking and lack the creamy texture. Stick with 1 lb dried navy beans for best results.
How do I prevent the burn notice?
Deglaze the pot thoroughly after browning pork. Add at least 1 cup liquid (broth) before pressure cooking. Avoid stirring beans on the bottom.
What if my pork isn’t tender?
If pork resists falling apart, cook another 5-10 minutes on high pressure. Check that you used well-marbled pork shoulder.
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