INSTANT POT BAKED BEANS
This Instant Pot Baked Beans recipe using dry beans, and no soaking required, will knock your socks off! Tender cooked beans, all made from scratch, in a delicious sweet and smokey sauce.
Provided by Lauren Allen
Categories Side Dish
Time 1h30m
Number Of Ingredients 13
Steps:
- **DISCLAIMER: I created this recipe using a 6 quart instant pot DUO 60. Some users have had problems with a burn notice for this recipe using different versions of the instant pot. I have tested it many times with this version and had no issue.
- Add beans, water and salt to instant pot. Cook on manual (high pressure) for 25 minutes. Allow the pressure to naturally release.
- Remove lid and pour beans into a colander/strainer. Rinse with cold water. Set aside.
- Set Instant Pot to saute setting. Add bacon and saute for a few minutes until it starts to get golden brown, tossing and scraping down the bottom of the pot often. Drain some of the grease.
- Add bell pepper and onion and cook until tender.
- Turn IP off. Add bbq sauce, ketchup, mustard, vinegar and liquid smoke to the pot and stir well to combine.
- Add brown sugar, water and beans and stir to combine.
- Secure IP lid, close steam valve and cook on Manual (high pressure) for 15 minutes. Natural release the pressure.
- Carefully open lid, and gently stir mixture to combine. Enjoy!
Nutrition Facts : Calories 195 kcal, Carbohydrate 29 g, Protein 5 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 585 mg, Fiber 4 g, Sugar 17 g, ServingSize 1 serving
INSTANT POT BAKED BEANS
For your next outdoor barbecue, use dried navy beans to make this easy Instant Pot Baked Beans recipe, featuring a classic sticky sauce of molasses, ketchup, and seasonings.
Provided by Pressure Cooking Today / Barbara Bakes LLC
Categories Side Dish
Time 1h10m
Number Of Ingredients 11
Steps:
- Rinse the beans in a colander and sort through to remove any debris. Soak the beans overnight* in the pressure cooking pot with 8 cups of water and 1 tablespoon salt.
- After soaking, drain and rinse the beans; discard the soaking liquid.
- Select Sauté and add the bacon to the pressure cooking pot. Cook until crisp, about 5 minutes. Remove bacon to a paper towel-lined plate.
- Add the onion to the pot and cook in the bacon fat until tender, about 3 minutes. Scrape up brown bits on the bottom of the pot as the onions cook.
- Add 2 1/2 cups water, molasses, ketchup, brown sugar, dry mustard, 1/2 teaspoon salt and pepper to the onions and stir to combine. Stir in the soaked beans.
- Select high pressure and 35 minutes cook time. When the cook time ends, turn the pressure cooker off and do a 10 minute natural pressure release, followed by a quick pressure release to release any remaining pressure. Carefully remove the lid.
- Discard any beans that are floating, and check several beans to make sure they're tender. If not, return to high pressure for a few more minutes.
- Stir in the cooked bacon. Select Simmer and simmer beans uncovered, stirring occasionally so the bottom doesn't burn, until the sauce is the desired consistency.
Nutrition Facts : Calories 169 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 4 grams fat, Fiber 4 grams fiber, Protein 7 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 878 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
BAKED BEANS I PRESSURE COOKER
Of all the recipes there are for baked beans, this is one of the simpler ones to make. If you're not into pressure cooking you should try it, try it with baby steps at first, and I know that you will enjoy immensely, starting with this recipe!!
Provided by Chef mariajane
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak beans overnight, drain and put in bottom of cooker with enough water to cover. Add diced pork, ketchup, sugar, molasses, salt, mustard and onion, Cook 40 minutes using pressure cooking procedure. For best results, use Fancy Molasses, Lite Molasses is not recommended.
Nutrition Facts : Calories 952.3, Fat 91.5, SaturatedFat 33.4, Cholesterol 97.6, Sodium 1710.2, Carbohydrate 26.1, Fiber 0.5, Sugar 21.2, Protein 6.2
BOSTON BAKED BEANS-PRESSURE COOKER
Make and share this Boston Baked Beans-Pressure Cooker recipe from Food.com.
Provided by Diana Adcock
Categories Beans
Time 50m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Do not pre-soak beans.
- Add beans and all other ingredients to pot.
- DO NOT FILL PRESSURE COOKER OVER ONE HALF FULL.
- Close cover securely.
- Place pressure regulator on vent pipe and cook 45 minutes at 15 pounds pressure.
- Let pressure drop of its own accord.
COOKING UNDER PRESSURE: BRILLIANT BAKED BEANS
I had a lot of fun working on this recipe. I looked at the ingredients on the labels of different canned varieties, such as: Bushes Baked Beans, etc. I tasted different varieties, and decided what I liked and what I did not like. Then, I piled all of the ingredients onto a work table, and began experimenting. That is when I got to the "fun" part. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Other Side Dishes
Number Of Ingredients 14
Steps:
- PREP/PREPARE
- Beans are a very healthy food, rich in vitamins, minerals, protein, and a form of starch called resistant starch, which is proven to be very beneficial for gut health. Dry beans are also very inexpensive and readily available, especially for people with limited incomes. Dry beans last a very long time because of their low water content; they are not susceptible to attack by bacteria, mold and fungi. Thus, dry beans offer a source of healthy food that is cheap, readily available, and can be stored for years without food safety problems. I am using dry red beans for this recipe; however, I would think most any variety would work fine.
- These beans are cooked using a two-step method: Step One - Beans, Salt, and Baking Soda: Adding baking soda to the water of dried beans before cooking in step one, significantly decreases the content of the raffinose family of sugars, and reduces the "gassy" nature of beans. Step Two - Finish cooking in the sauce, and serving. Using my pressure cooker, I tried three cooking times: 1. Step One, 20 minutes - Step Two, 15 minutes: Firm beans with a bit of bite. 2. Step One, 20 minutes - Step Two, 20 minutes: Softer beans but with some bite. 3. Step One, 20 minutes - Step Two 25 minutes: Soft beans with a creamy center. Not all pressure cookers or instant pots are created equal. With my system, 40 minutes of cooking time (20/20) produced the perfect consistency; however, you might have to go a bit longer, or shorter to achieve the desired results.
- I enjoy a sweet syrupy sauce; however, if you want something lighter, try subbing the molasses with honey, or maple syrup, or go 50/50. In addition, you could reduce the amount of sugar, add a bit more dry mustard, and give it a whole different flavor. Have fun with it.
- Gather your Ingredients (mise en place).
- THE BEANS
- Add the dry beans, and the water to the bowl of your pressure cooker or instant pot. Then, throw in the salt, and baking soda.
- Set your cooker to high, and cook the beans for 20 minutes.
- THE SAUCE
- Dice up the salt pork, or bacon, and then throw all the sauce ingredients into a saucepan over medium heat.
- When the sauce begins to bubble up, lower the heat, and keep it at a slow simmer... not a boil.
- Allow to simmer for 15 minutes, then remove from the heat and reserve.
- After the twenty minutes have elapsed, allow the pressure cooker to rest for 5 minutes, then release the steam, strain and discard the water, and return the beans to the cooker bowl.
- Add the sauce, and stir to combine.
- Put the lid back on and pressure cook for an additional 20 minutes.
- Let the cooker rest for 5 minutes, before releasing the steam.
- PLATE/PRESENT
- Serve while nice and hot. Enjoy.
- Keep the faith, and keep cooking.
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