Pressure Cooker Baked Beans Recipes

PRESSURE COOKER BAKED BEANS

Steps:

• Add 1 tablespoon of salt to Pyrex dish. Fill dish with about 6 cups of lukewarm water and mix until salt dissolves. Add dry navy beans to dish and soak overnight (or for at least 8 hours). Drain beans, rinse, and remove any possible stones.
• Using sauté setting - add bacon to pot cook until almost crispy, stirring frequently.
• Then add onions, green peppers, and vinegar. Cook until onions and peppers are semi-soft and vinegar is evaporated, stirring frequently; making sure to scrape up brown bits from bottom.
• Add beans, stock, maple syrup, molasses, ketchup, brown sugar, Worcestershire sauce, mustard, and pepper. Mix well to combine.
• Lock lid and cook for 60 minutes at high pressure.
• Once cook time is complete, allow pressure to naturally release for at least 15 minutes. Then release remaining pressure and remove lid.
• Combine cornstarch and water in a small bowl. Switch pot back to sauté setting and pour in cornstarch slurry. Mix well and continue stirring for 3-4 minutes or until desired consistency is reached.
• Then switch to "keep warm" setting, add salt, mix well, and let sit for at least 10 minutes before serving.

PRESSURE-COOKER BBQ BAKED BEANS

Steps:

• Rinse and sort beans. Transfer to a 6-qt. electric pressure cooker. Add ham hocks, water, onion, 1 teaspoon garlic powder and 1 teaspoon onion powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure., Remove ham hocks; cool slightly. Cut meat into small cubes, discarding bones; return meat to pressure cooker. Stir in barbecue sauce, brown sugar, nutmeg, cloves, remaining garlic powder, remaining onion powder and, if desired, pepper sauce. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure.

INSTANT POT BAKED BEANS

Steps:

• Rinse the beans in a colander and sort through to remove any debris. Soak the beans overnight* in the pressure cooking pot with 8 cups of water and 1 tablespoon salt.
• After soaking, drain and rinse the beans; discard the soaking liquid.
• Select Sauté and add the bacon to the pressure cooking pot. Cook until crisp, about 5 minutes. Remove bacon to a paper towel-lined plate.
• Add the onion to the pot and cook in the bacon fat until tender, about 3 minutes. Scrape up brown bits on the bottom of the pot as the onions cook.
• Add 2 1/2 cups water, molasses, ketchup, brown sugar, dry mustard, 1/2 teaspoon salt and pepper to the onions and stir to combine. Stir in the soaked beans.
• Select high pressure and 35 minutes cook time. When the cook time ends, turn the pressure cooker off and do a 10 minute natural pressure release, followed by a quick pressure release to release any remaining pressure. Carefully remove the lid.
• Discard any beans that are floating, and check several beans to make sure they're tender. If not, return to high pressure for a few more minutes.
• Stir in the cooked bacon. Select Simmer and simmer beans uncovered, stirring occasionally so the bottom doesn't burn, until the sauce is the desired consistency.

BAKED BEANS I PRESSURE COOKER

Steps:

• Soak beans overnight, drain and put in bottom of cooker with enough water to cover. Add diced pork, ketchup, sugar, molasses, salt, mustard and onion, Cook 40 minutes using pressure cooking procedure. For best results, use Fancy Molasses, Lite Molasses is not recommended.

BOSTON BAKED BEANS-PRESSURE COOKER

Steps:

• Do not pre-soak beans.
• Add beans and all other ingredients to pot.
• DO NOT FILL PRESSURE COOKER OVER ONE HALF FULL.
• Close cover securely.
• Place pressure regulator on vent pipe and cook 45 minutes at 15 pounds pressure.
• Let pressure drop of its own accord.