Instant Pot® Baked Beans recipe

All Recipes Best Recipe Side Dish Beans and Peas Baked Bean Recipes

Ingredients

8 cups water
1 pound dry navy beans, rinsed and picked through
1 tablespoon olive oil
6 ounces salt pork, diced
6 ounces bacon, cut into small pieces
1 small onion, minced
1 ½ cups water, divided
¼ cup ketchup
⅓ cup molasses
¼ cup brown sugar
1 tablespoon yellow mustard

Nutrition Info

320.6 calories
carbohydrate: 36.2 g
cholesterol: 17.3 mg
fat: 15.1 g
fiber: 9.4 g
protein: 11.1 g
saturatedFat: 5 g
servingSize: -
sodium: 392.4 mg
sugar: 12.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine water and beans in a multi-functional pressure cooker (such as an Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

  2. Release pressure using the natural-release method for 20 minutes, quick-release remaining pressure according to manufacturer's directions. Unlock and remove the lid. Drain and rinse the beans with cold water and set aside. Rinse and wipe out Instant Pot® insert and place back into the pressure cooker.

  3. Turn on Instant Pot® and select Saute function. Heat olive oil until shimmering, 2 to 3 minutes. Add salt pork, bacon, and onion and briefly cook until fat begins to render, 1 to 2 minutes. Pour in 1/2 cup water and scrape any brown bits off the bottom. Turn Instant Pot® off.

  4. Whisk together ketchup, molasses, brown sugar, mustard, and remaining 1 cup water in a small bowl. Return cooked beans to the pot along with the ketchup mixture. Gently stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.

  5. Release pressure using the natural-release method for 20 minutes, quick-release any remaining pressure according to manufacturer's directions. Unlock and remove the lid. Beans will thicken upon cooling. Serve immediately or freeze portions for later.

Recipe Yield

12 servings

Recipe Note

This recipe was passed down through my French Canadian family from my grandmother, to my mother and then to me many years ago. It traditionally takes hours to make, as we let the beans slow cook overnight in the oven on low heat. I decided to try and transform it into a much quicker Instant Pot® recipe with great success! With this method, you don't even have to presoak the beans. These are even better the next day, and they freeze well, too.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes Ideas

All Recipes - Recipe Tags: Recipe Instant Pot® Baked Beans, simple recipe Instant Pot® Baked Beans, recipe Instant Pot® Baked Beans, recipe Instant Pot® Baked Beans, Instant Pot® Baked Beans recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , fast recipes cheap recipes jamie oliver recipes recipes jamie oliver recipe for lunch recipe for dinner recipe for breakfast recipe for valentine recipe for christmas recipe for easter recipe for new year recipe for students recipe for beginners recipe for weigh-loss recipe for snacks recipe for christmas eve recipe for birthday recipe on grill gordon ramsay gordon ramsay recipes gordon ramsay recipes gordon ramsays recipes simple recipes , best recipe instant, , easy recipes , baking , tasty recipe best recipes