Easy Instant Pot Baked Beans Food

INSTANT POT BAKED BEANS

Steps:

• In Instant Pot, add beans and cold water. Secure lid, place vent to Sealing and press Pressure Cook on High or Manual for 25 minutes. While beans are cooking prep veggies.
• Release pressure using Quick Release method by turning valve to Venting and drain the beans (some uncooked beans are fine). Set aside.
• Rinse the inner pot, Return it to Instant Pot base, press Saute and wait until display says Hot. Then add bacon and cook for 5 minutes, stirring a few times.
• Add onion and bell pepper, cook for 4 minutes, stirring a few times. Press Cancel.
• Add beans, mustard, liquid smoke, apple cider vinegar, applesauce, barbecue sauce, maple syrup and ketchup. Do not stir! Close the lid, set valve to Sealing and press Pressure Cook on High or Manual for 15 minutes.
• After release pressure immediately by turning valve to Venting. Open the lid and stir the baked beans.
• Serve with Instant Pot ribs, cucumber and tomato salad, cornbread or grilled cheese.

INSTANT POT BAKED BEANS

Steps:

• **DISCLAIMER: I created this recipe using a 6 quart instant pot DUO 60. Some users have had problems with a burn notice for this recipe using different versions of the instant pot. I have tested it many times with this version and had no issue.
• Add beans, water and salt to instant pot. Cook on manual (high pressure) for 25 minutes. Allow the pressure to naturally release.
• Remove lid and pour beans into a colander/strainer. Rinse with cold water. Set aside.
• Set Instant Pot to saute setting. Add bacon and saute for a few minutes until it starts to get golden brown, tossing and scraping down the bottom of the pot often. Drain some of the grease.
• Add bell pepper and onion and cook until tender.
• Turn IP off. Add bbq sauce, ketchup, mustard, vinegar and liquid smoke to the pot and stir well to combine.
• Add brown sugar, water and beans and stir to combine.
• Secure IP lid, close steam valve and cook on Manual (high pressure) for 15 minutes. Natural release the pressure.
• Carefully open lid, and gently stir mixture to combine. Enjoy!

INSTANT POT BAKED BEANS

Steps:

• Place navy beans in pressure cooker with the 6 cups of water. Close lid on Instant Pot and cook for 20 minutes on high pressure.
• Once cook time has elapsed, let the pressure release naturally for 20 minutes, then do a release of any remaining pressure. Remove beans from Instant Pot and drain off any excess liquid in a colander. Set the beans to the side and dry out the inner pot and return to the instant pot base.
• Turn Instant Pot to Saute and let heat up until pressure cooker reads, HOT.
• Add in chopped bacon if using. If not using bacon add in 1/2 tablespoon canola oil. Add in chopped onion and cook for 2-3 minutes, or until bacon begins to brown and the onion begins to soften. Turn the Instant Pot OFF.
• Add in apple juice and scrape up any browned bits on the bottom of the inner pot. Add in tomato sauce, seasonings, vinegar, molasses, and maple syrup and stir just to incorporate. Stir in cooked beans. NOTE: If using an 8 quart Instant Pot you need to use 1 full cup of apple juice plus 1/4 cup water.
• Place lid on the pressure cooker and be sure the vent knob is sealed. Cook on high pressure for 20 minutes.
• Once cook time has elapsed, let the pressure release naturally for at least 15 minutes.
• OPTIONAL: If you would like your baked beans to have a thicker sauce, you can saute beans after they have cooked. Simply turn hit saute and allow the beans to simmer for 10-15 minutes, stirring often or until sauce reaches your desired thickness.

INSTANT POT® BAKED BEANS

Steps:

• Combine water and beans in a multi-functional pressure cooker (such as an Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method for 20 minutes; quick-release remaining pressure according to manufacturer's directions. Unlock and remove the lid. Drain and rinse the beans with cold water and set aside. Rinse and wipe out Instant Pot® insert and place back into the pressure cooker.
• Turn on Instant Pot® and select Saute function. Heat olive oil until shimmering, 2 to 3 minutes. Add salt pork, bacon, and onion and briefly cook until fat begins to render, 1 to 2 minutes. Pour in 1/2 cup water and scrape any brown bits off the bottom. Turn Instant Pot® off.
• Whisk together ketchup, molasses, brown sugar, mustard, and remaining 1 cup water in a small bowl. Return cooked beans to the pot along with the ketchup mixture. Gently stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method for 20 minutes; quick-release any remaining pressure according to manufacturer's directions. Unlock and remove the lid. Beans will thicken upon cooling. Serve immediately or freeze portions for later.

INSTANT POT BAKED BEANS

Steps:

• Add beans, water, and salt to your Instant Pot. Cook on MANUAL using high pressure for 25 minutes. Allow the pressure to naturally release.
• Remove the lid and pour the beans into a strainer, rinse with cold water and set aside.
• Set Instant Pot to SAUTE and heat the bacon until it starts to brown. Drain some of the grease, then add the onions and cook until tender.
• Turn the Instant Pot off and add ketchup, BBQ sauce, Chiles, Syrup, and mustard. Stir, making sure to scrape the bottom of the Instant Pot. Add the beans back into the Instant Pot and stir until completely combined.
• Replace the lid, turn the steam valve to SEALING and cook on MANUAL for 15 minutes. Naturally release the pressure and stir before serving.