Instant Pot Baked Beans
User Reviews
4.9
Instant Pot Baked Beans
Description
Instant Pot Baked Beans combine navy beans soaked overnight with a flavorful sauce of diced bacon, onions, garlic, blackstrap molasses, maple syrup, soy sauce, Dijon mustard, apple cider vinegar, and seasonings. The bacon renders fat that enhances the dish's richness. Pressure cooking the soaked beans in this sauce softens them thoroughly and allows the sweet and savory ingredients to meld. The molasses and maple syrup contribute a distinct earthy sweetness, while soy sauce adds umami depth without overpowering. Finished beans have a tender yet hearty texture with an aromatic, slightly sweet sauce.
This preparation suits a side dish for barbecue or a base for a main meal, offering a comfort food element with layered flavors uncommon in simpler baked bean recipes. The use of an Instant Pot expedites a traditionally lengthy cooking process without sacrificing development of complexity.
Adjust pressure cooking time if beans are not fully tender, considering bean age. The recipe calls for a specific type of molasses and soy sauce to achieve its signature taste. Salt and pepper quantities can be tailored to preference. Overall, the recipe creates richly flavored baked beans with traditional ingredients balanced by unique touches like Dijon mustard and soy sauce.
Ingredients
Soak Navy Beans:
- 1 pound (454g) Navy beans soaked overnight for at least 8 to 16 hours, 889g after soaked, dried
- 1 ½ tablespoon (25g) table salt fine
- 6 cups (1.5L) water cold
Baked Beans Sauce & Aromatics:
- 6 trips (242g) Bacon roughly diced, thick cut
- 1 (159g) onion roughly diced, small
- 2 (6g) garlic roughly chopped, cloves
- 1 ¾ cup (438ml) water cold
- ¼ cup (80g) blackstrap molasses
- ¼ cup (60g) maple syrup
- 1 tablespoon (15ml) soy sauce regular
- ¼ teaspoon table salt fine
- 2 bay leaf
- ground black pepper to taste
- 2 teaspoons (12g) Dijon mustard
- 1 teaspoon (5ml) apple cider vinegar
Instructions
- Soak Navy Beans:Option 1 - Overnight Soaking Method: Place 1 lb (454g) dried navy beans and 1 ½ tbsp (25g) fine table salt in a large container. Pour 6 cups (1.5L) cold water in the large container and give it a few stir. Soak beans overnight for at least 8 to 16 hours. If your house is very warm, place the large container in the fridge to avoid fermentation.Option 2 - Quick Soaking Method: If you didn't soak the beans overnight, you can use this quick soaking method. But the results won't be as good as the overnight soaking method. Place 1 pound (454g) dried navy beans, 1.5 tbsp (25g) fine table salt, and 6 cups (1.5L) cold water in Instant Pot. Close lid and pressure cook at High Pressure for 0 minute, then Natural Release for 30 minutes.
- Drain Beans: Discard the soaking water and drain the navy beans through a mesh strainer. Rinse the beans with cold tap water. Drain well. The soaked beans should almost double in weight.
- Render Bacon: Place chopped bacon in Instant Pot, then press Sauté button. Stir occasionally and allow the bacon bits to crisp (~3 mins). Add in diced onion, freshly ground black pepper, then sauté for a minute. Add in chopped garlic cloves, then sauté until fragrant (~30 seconds).
- Make Molasses Mixture: While the bacon is rendering in Instant Pot, combine ¼ cup (80g) blackstrap molasses, ¼ cup (60g) maple syrup, 1 tbsp (15ml) regular soy sauce, and 1¾ cup (438ml) cold water in a 1L (4 cups) glass measuring cup. Mix well.
- Deglaze: Pour ½ cup (125ml) of the molasses mixture in Instant Pot. Deglaze by scrubbing all the flavorful brown bits off the bottom of the pan, then mix them into the mixture.
- Pressure Cook Navy Beans: Add ¼ tsp fine table salt, 2 bay leaves, soaked navy beans and the remaining molasses mixture in Instant Pot. Mix well and make sure all the beans are submerged in the molasses mixture. Close lid and pressure cook at High Pressure for 20 minutes, then Natural Release for 20 minutes Natural Release. Open the lid carefully. *see notes for cooking time tips
- Season, Thicken, Serve Baked Beans: Add 2 tsp (12g) dijon mustard, and 1 tsp (5ml) apple cider vinegar in the cooked baked beans. Mix well. Press Sauté button, then stir to thicken the baked beans to your desired consistency. Taste and adjust the seasoning by adding more blackstrap molasses, salt, or vinegar if necessary. For reference, we added in another tbsp of blackstrap molasses.Serve this delicious sweet ‘n smokey baked beans as a side dish. Enjoy~
Notes
- Adjust pressure cooking time based on bean tenderness; older beans may require longer cooking.
- Use high-quality blackstrap molasses for authentic flavor in the sauce.
- Soy sauce adds a subtle umami note and enhances overall taste; include even if not traditional in baked beans.
- Total cooking time excludes bean soaking, which should be overnight or use quick soak as alternate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 15mg | 5% |
| Sodium | 278mg | 12% |
| Potassium | 753mg | 16% |
| Fiber | 11g | 44% |
| Sugar | 13g | 26% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 99mg | 10% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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