Instant Pot Baked Beans
User Reviews
4.5
6 reviews
Excellent
Instant Pot Baked Beans
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These Instant Pot baked beans are easy to make with no soaking. The sauce is made with bourbon and molasses which gives the beans a deep and intense smoky flavor.
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Ingredients
- 3 cups beans some combination of black beans, navy beans or kidney beans
- 6 cups water
- 1 teaspoon salt
- 6 lices thick cut bacon
- 1 onion chopped
- 2 cloves garlic minced
- 1 cup water
- 8 ounces tomato sauce or ketchup
- 1/3 cup molasses
- 1/4 cup bourbon
- 2 Tablespoons brown sugar
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 2 teaspoon mustard powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Rinse the beans and pick out any broken ones.
- Put the beans in the pressure cooker along with the 6 cups of water and 1 teaspoon of salt.
- Put the lid on, make sure the seal is in place and set the pressure cooker for Manual, high pressure for 25 minutes.
- It will take about 10 minutes for the beans to reach pressure. Once they are done let the pressure release naturally, which will take another 20 minutes.
- Take the lid off the pressure cooker and drain the beans. Wipe out and dry the inner pot of the pressure cooker.
- Put the Instant Pot on Saute. Dice the bacon into pieces about 1 inch long and put the Instant Pot. Cook, tossing the bacon every few minutes to brown it.
- After 5 minutes add the diced onion to the pressure cooker. Cook, stirring for 3 minutes. Then add the minced garlic and cook for another 1 minute before turning off the Instant Pot.
- Add the 1 cup of water to the Instant Pot and stir to deglaze. Use a wooden spoon to scrape off any bits of browned bacon and onion from the bottom. This reduces the chance of getting an Instant Pot Burn error.
- Mix the tomato sauce, molasses, bourbon, brown sugar, Worcestershire sauce, paprika, mustard powder, salt and pepper in a small bowl.
- Return the drained beans to the pressure cooker and pour the sauce mixture over the beans. Stir gently to mix everything together.
- Put the lid on, with the seal in place and the valve closed. Set the Instant Pot on Manual, High pressure for 10 minutes.
- It will take another 10 minutes to reach pressure again. Once it is done cooking let the pressure naturally release for about 10 minutes.
- Remove the lid and serve.
Notes
- For an alcohol free dish replace the bourbon with water.
- If you want to use canned beans with this recipe just drain and rinse the beans in a colander. Then skip steps 1-5 and start with step #6.
- I make and test my recipes in a 6 quart Instant Pot. You might need to make modifications if you are using a different brand or larger model. I think that for a larger pressure cooker you'd need to add more water, but I haven't test this.
Nutrition Information
Show Details
Serving
1g
Calories
142kcal
(7%)
Carbohydrates
13g
(4%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.02g
Cholesterol
12mg
(4%)
Sodium
628mg
(26%)
Potassium
304mg
(9%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
178IU
(4%)
Vitamin C
6mg
(7%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 142kcal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 12mg | 4% |
| Sodium | 628mg | 26% |
| Potassium | 304mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 178IU | 4% |
| Vitamin C | 6mg | 7% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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