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My kids really loved baked beans. I usually buy a lot of cans of the stuff at the store, because making beans from scratch is usually too much of a pain. Then I got an Instant Pot, with its promises to cook up DRY BEANS without soaking first.
This means I can dump all of the ingredients for my normal Baked Beans recipe into the Instant Pot, walk away for a while then I have the delicious flavor of baked beans with very little effort. I’ve started making them on our BBQ nights. If I’m grilling hamburgers, then my instant pot is busy inside making a side dish everyone loves.
Not Baked BUT Baked Beans Flavor
Just so there is no confusion, this recipe has the flavor of Baked Beans without actually doing a baking step. Just the Instant Pot is necessary!
Instant Pot Newbie?
If you’re new to the Instant Pot, don’t be afraid! I have a lot of friends message me and say “I have my Instant Pot, but I’m nervous to use it.” Using it is very intuitive (and becomes addicting).
Here are a few tips to help:
Make sure the lid is sealed.
After you close the lid, make sure the vent sealing lever is pushed towards the “sealing” side (it is labeled venting or sealing).
Timer doesn’t start until pressure is reached.
You’ll set the Instant Pot for a specific amount of time. That will not include the time it takes to reach pressure inside. The timer won’t start until it’s at pressure. This surprised me when I was a new user, but now it makes sense. It lets recipes be very precise.
Release: Natural or Quick
I admit that the pressure release was a bit confusing for me at first. In case it is for you, let me help explain. The recipe will usually let you know “natural” or “quick” release of the pressure. “Natural release” just means you let the pot sit there without touching it. “Quick release” means that you slide the vent sealing lever to the venting side. Pressure will escape quickly as steam through that vent.
MMM … Let’s get to the recipe …
- 2 cups beans (white, navy, or brown)
- ½ pound bacon, chopped finely
- 1 onion, chopped finely
- ½ cup ketchup
- ¼ cup brown sugar
- ¼ molasses
- 1 tablespoon oil
- 1 tablespoon Worcestershire sauce
- 2 teaspoons salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dry mustard
- 6 cups water
- Rinse beans and then remove bad ones.
- Place ALL ingredients into the Instant Pot in order listed.
- Close the lid, making sure the vent is closed.
- Pressure cooker settings: Manual HIGH pressure for 70 minutes (will take about 20 minutes to get to reach pressure).
- When it's done, let it release naturally for 15 minutes, then quick release until the pressure is out.
- Stir and serve!
PLEASE PIN THIS RECIPE!
I hope you enjoy this recipe as much as we do! Enjoy!
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