Instant Pot Baked Beans
User Reviews
5
Instant Pot Baked Beans
Description
Instant Pot Baked Beans feature drained navy beans cooked with a rich sauce that includes molasses, ketchup, rosemary, and mustard powder. Bacon and sautéed vegetables like onion, garlic, and bell pepper contribute depth and a smoky note. The mixture is cooked under high pressure in the Instant Pot, with the sauce gently combined on top without stirring, avoiding scorched flavors and texture inconsistency.
The result is beans that are soft and infused with the tangy sweetness of the sauce and the savory notes of bacon and fresh herbs. The cooking technique in the pressure cooker reduces the usual long simmering time while preserving flavor development.
These beans work well as a hearty side dish or a complement to grilled meats or barbecue plates. They can be served warm and spooned over rice, toast, or enjoyed on their own.
The recipe notes suggest storing leftovers in an airtight container for up to 3 to 4 days in the refrigerator. These beans also freeze well, maintaining their flavor and texture when properly sealed for 4 to 6 months.
Ingredients
- 1 cup ketchup
- ¼ cup molasses
- 1 tablespoon mustard powder
- 1 tablespoon rosemary chopped, fresh
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 4 lices Bacon thick cut, chopped
- 1 large onion chopped
- 3 cloves garlic minced
- 1 bell pepper any color, chopped
- ½ cup beef broth low sodium, or chicken broth or vegetable broth
- 45 ounce Navy beans (3 cans) drained and rinsed
Instructions
- Make the sauce. In a medium bowl whisk together the ketchup, molasses, mustard powder, rosemary, Worcestershire, salt and pepper; set aside.
- Sauté bacon and veggies. Set the Instant Pot to the "sauté" function, then add the bacon, onion, bell pepper, and garlic and let cook (uncovered) for about 6 minutes or until the bacon begins to get crisp. Turn off the instant pot, press cancel, and drain any excess fat/grease if necessary.
- Cook. Add the beans to the instant pot. Next, pour the beef broth and the whisked sauce over the beans; do not stir! Cover and lock the lid, select "manual or pressure cook" and cook on high pressure for 8 minutes. When cooking is complete, release the pressure using the natural release function. Releasing the pressure can take anywhere from 10 - 15 minutes.
- Serve. Once the pressure has released, unlock and remove the lid. Give the beans a nice stir and serve warm!
Notes
- Do not stir the beans with the sauce before cooking to prevent scorching on the bottom of the Instant Pot.
- Store leftovers in a sealed airtight container in the refrigerator for 3 to 4 days.
- Freeze beans in airtight packaging for 4 to 6 months to maintain quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 354kcal | 18% |
| Carbohydrates | 61g | 20% |
| Protein | 16g | 32% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 531mg | 22% |
| Potassium | 997mg | 21% |
| Fiber | 18g | 72% |
| Sugar | 17g | 34% |
| Vitamin A | 627IU | 13% |
| Vitamin C | 24mg | 27% |
| Calcium | 148mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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