Instant Pot “Baked” Beans

Bacon and molasses take this sweet-and-salty side dish to the next level!

I love baked beans. I usually have seconds (and thirds!) any time they’re part of a meal.

I don’t make them from scratch too often, but once I got my Instant Pot, I wanted to try pressure cooking them.

The results rocked my world!

I really liked the addition of bacon to the beans. It added a nice smoky flavor and it was nice to run into the occasional bit-o-pork while eating this.

Beans can be a little finicky, so cooking times may vary. I ended up needing to cook them for an additional 10 minutes at high pressure for them to be tender enough, so I changed the directions to reflect the additional time. Just know that your results may vary, depending on your beans.

I loved that I could thicken the sauce right in the Instant Pot. I got the beans nice and thick and sticky – just how I like ’em!

What’s your favorite BBQ side dish? I’d love to hear about it in the comment section below!

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Instant Pot “Baked” Beans

Prep Time 6 hours, 5 minutes

Cook Time 1 hour, 30 minutes

Makes 4-6 Servings

Bacon and molasses take this sweet-and-salty side dish to the next level!

Ingredients

8 ounces dried navy beans, sorted to remove any foreign objects

1 1/2 teaspoons kosher salt

1 tablespoon peanut oil

4 slices (about 4 ounces) thick-sliced bacon (I used Applegate Uncured Sunday Bacon), cut into 1-inch pieces

1 medium yellow onion, sliced

2 cloves garlic, minced

1 1/2 cups water

1/4 cup molasses

1/4 cup ketchup

1/4 cup packed dark brown sugar

1 tablespoon tomato paste

2 teaspoons Worcestershire Sauce

1 teaspoon dried mustard

1/4 teaspoon ground white pepper

Instructions

1. Cover dried beans with water by 2-3 inches. Add salt. Cover and soak 6 hours. Drain.
2. Set Instant Pot to "Sauté" and adjust to "Normal". Add oil and bacon and cook, stirring occasionally until it starts to get crispy. Add garlic and onions and cook, stirring occasionally, until the onions start to soften.
3. Add soaked beans and remaining ingredients (water through white pepper). Close Instant Pot and set to "Bean/Chili" on high pressure, and adjust to 50 minutes.
4. Once the timer goes off, allow pressure to naturally release for 10 minutes before carefully opening the lid. Test the beans to make sure they're tender enough, and if not, close the lid and let the cook for another 10 minutes on high pressure.
5. To thicken the sauce, set the Instant Pot to "Sauté", adjust to "More" and let the liquid reduce and thicken to desired consistency, stirring occasionally and scraping the bottom, about 5-10 minutes.

Notes

Original Recipe by Big Flavors from a Tiny Kitchen - Ashley Covelli

Big Flavors Rating: 5 Stars

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https://bigflavorstinykitchen.com/instant-pot-baked-beans/

© Big Flavors from a Tiny Kitchen - Ashley Covelli

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