Instant Pot Baked Beans
Servings
8-10
servingsPrep time
15
minutesCooking time
2
hoursIngredients
1 lb dry pinto beans, rinsed
6 cups water or stock
1 tsp salt
8 strips bacon
1 onion
3/4 cup ketchup
3/4 cup molasses
1/2 cup brown sugar
2 Tbsp Worcestershire sauce
1 Tbsp white vinegar
1 tsp dry mustard
1/2 tsp garlic powder
1/2 tsp chili powder
Directions
- Rinse beans, place in pressure cooker with water or stock and salt
- Put the lid on, close the steam valve, then cook on high pressure for 70 minutes
- Let pressure release naturally, then remove the lid
- Drain the beans and set aside
- Dice the onion and bacon and sauté in the the same pot until onions are softened, then turn off the pressure cooker
- Add the beans back to the pot
- Mix together the remaining ingredients and pour over the bean mixture
- Put the pressure cooker lid back on, seal the steam valve, and cook using high pressure for another 30-40 minutes, depending on how soft you like your beans
- Let pressure release naturally, remove the lid, and serve!
I never made beans from scratch until I got my Instant Pot. It’s just so easy. These beans are so much better than baked beans from a can, and you can really customize the spices if you like.
Sometimes I add cumin, or chuck a couple of bay leaves in during the first cook (just remove them when you rinse the beans).
These beans are GREAT for a potluck, family reunion, summer BBQ, etc. And you don’t have to keep stirring a pot on the stove all day to make them.
Enjoy!