Instant Pot Baked Beans! Start with dried beans and add sweet molasses sauce and lots of smoky bacon. This easy pressure cooker recipe is a perfect accompaniment to BBQ, meatloaf or other meaty main courses.
Elise’s recipe for Slow Cooker Boston Baked Beans is awesome. If you’re in a hurry and don’t have time for the full version, turns out you can speed it up a lot by using an electric pressure cooker like the Instant Pot!
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Instead of taking eight hours to cook, I can make these Pressure Cooker Baked Beans in just over two hours!
- Looking for the slow cooker version? Slow Cooker Boston Baked Beans
Another bonus with this pressure cooker recipe is that you don’t have to soak the beans overnight. Instead, I just pre-cook (partially cook) them with water before adding the rest of the ingredients. The par-cooking step ensures that the beans become soft and tender.
The rest of the recipe is that easy! Just make sure the pressure cooker goes through a natural release rather than a quick release. Beans tend to foam and splatter if the pressure is released too quickly, which can clog the release valve.
Tender beans, sweet molasses sauce and lots of smoky bacon – this easy pressure cooker recipe is a perfect side dish for BBQ, meatloaf or other meaty main dishes.
Instant Pot Baked Beans
This recipe uses an electric pressure cooker. Pressure cook times are slightly shorter when using a pressure cooker on the stovetop.
ingredients
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1 lb dried gbig beans from the north
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1/3 Cup molasses
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1/3 Cup Brown sugar
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3 tablespoon DIjon Mustard
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1/8 teaspoon Ground carnations
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8th ounces baconcut into 1/2 inch pieces
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1 Middle Onionrolled
method
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Precook beans:
Combine the dried beans and 8 cups of water in an electric pressure cooker. Attach the lid to the pressure cooker. Make sure the pressure regulator is in the “Sealing” position.
If using an Instant Pot, select the Beans/Chili program and set the time to 15 minutes. If your pressure doesn’t have a “Beans/Chili” program, manually set it to “High Pressure” for 15 minutes.
It takes about 20 minutes for your pressure cooker to reach pressure and then the 15 minutes of actual cooking begins.
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Naturally release the pressure and drain the beans:
When the timer expires, allow 15 minutes for the pressure to vent naturally, then release the rest of the pressure by moving the pressure release knob from “Sealing” to “Venting”. It will take a minute or two for the pressure to fully dissipate.
At this point, the beans should be mostly cooked through but still firm. It’s okay if there’s a little bit of white left in the center. If you want to use some of the bean cooking liquid to prepare your baked beans, scoop out 1 1/2 cups of liquid and set aside.
Wearing a pair of heat-resistant gloves, lift the inner pot out of the pressure cooker and drain the beans into a colander in the sink. Wash the pot and place it back in the pressure cooker.
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Preparation of the cooking liquid:
In a small bowl, whisk together molasses, sugar, mustard, ground cloves, and 1 1/2 cups water or reserved bean cooking liquid. Put aside.
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Fry the bacon and onions:
Reset the electric pressure cooker and then select the “Sauté” program. Add the bacon to the pot and sauté until it starts to form some fat, about 5 minutes.
Add the onions and sauté until translucent, about 5 more minutes. When finished, click Cancel to stop sautéing.
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Finish cooking the beans:
Gently stir the beans and cooking liquid into the pot with the bacon and onions. Secure the lid on the pressure cooker and again make sure the pressure control is set to the “Sealing” position.
If using an Instant Pot, select the Beans/Chili program and set the time to 15 minutes. If your pressure doesn’t have a “Beans/Chili” program, manually set it to “High Pressure” for 15 minutes.
It takes about 15 minutes for your pressure cooker to reach pressure and then the 15 minutes of actual cooking begins.
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Let the pressure release naturally:
When the cooking program is over, let the pressure cooker completely relieve itself naturally. This takes about 30 minutes.
Do not perform quick draining, otherwise the thick cooking liquid will spurt out from the pressure relief valve.
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Serve the beans warm:
They are very good right out of the pot and taste even better the next day. Reheat beans on a low heat on the stovetop, in a low oven, or in the microwave.
| nutritional information (per serving) | |
|---|---|
| 222 | calories |
| 8g | Fat |
| 25g | carbohydrates |
| 12g | protein |
