INSTANT POT HOMEMADE BBQ BAKED BEANS
This Instant Pot Homemade BBQ Baked Beans recipe will show you how to make baked beans from scratch and with no soaking. Ditch those canned pork n beans for dried navy beans or pinto beans. Feel free to add ground beef, bacon, or brisket.
Provided by Brandi Crawford
Categories dinner lunch Side Dish
Time 1h25m
Number Of Ingredients 11
Steps:
- Add the chicken broth to the pot with the dried beans. You can also use water, but broth has more flavor.
- Cook the beans on Manual > High-Pressure Cooking for 25 minutes.
- When the pot indicate it has finished, allow steam to release naturally for 25 minutes.
- Open the pot, drain the beans and rinse them.
- Place the Instant Pot on the Saute function and add the sliced bacon. Cook the bacon until browned on both sides. Remove the bacon from the pot. Drain the fat from the bacon, but reserve about a teaspoon of fat in the Instant Pot.
- Add the chopped onions and garlic. Cook for 2-3 minutes until translucent and fragrant.
- Add the beans back to the pot with the bbq sauce, ketchup, half of the cooked bacon, chili powder, brown sweetener, liquid smoke, salt, and pepper to taste.
- Cook for 4-5 minutes, stirring frequently so the pot does not scorch.
- Turn the Instant Pot off the Saute function. Allow the beans to cool for 2-3 minutes.
- Place the lid on the Instant Pot for 10 minutes. This will thicken up the mixture.
- Serve and top with the remaining half of cooked bacon.
Nutrition Facts : ServingSize 1 serving, Calories 183 kcal, Carbohydrate 24 g, Protein 15 g, Fat 2 g
INSTANT POT BAKED BEANS
This Instant Pot Baked Beans recipe using dry beans, and no soaking required, will knock your socks off! Tender cooked beans, all made from scratch, in a delicious sweet and smokey sauce.
Provided by Lauren Allen
Categories Side Dish
Time 1h30m
Number Of Ingredients 13
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!
Nutrition Facts : Calories 195 kcal, Carbohydrate 29 g, Protein 5 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 585 mg, Fiber 4 g, Sugar 17 g, ServingSize 1 serving
INSTANT POT® SMOKY KOREAN BBQ BAKED BEANS
These baked beans are made with Korean BBQ sauce and cooked long enough under pressure, with bacon, to develop a lovely smoky flavor.
Provided by Diana71
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 13h30m
Yield 8
Number Of Ingredients 14
Steps:
- Pour pinto beans in a large bowl and cover with cold water. Soak for 12 hours. Drain beans and rinse.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and shallots and cook until bacon is crisp and shallots soft, about 5 minutes. Drain and discard excess grease.
- Pour chicken broth into the pot and bring to a boil. Deglaze the pot, scraping up browned bits from the bottom. Mix in paprika, mustard, salt, pepper, and bay leaf. Add brown sugar, ketchup, maple syrup, and Worcestershire sauce; mix to combine. Add drained pinto beans and Korean barbecue sauce and combine well. Cancel Saute mode. Close and lock the lid. Seal vent. Select Beans/Chili setting according to manufacturer's instructions. Set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Unlock and remove the lid. Remove lid, stir beans, and check for doneness; beans should be soft. If more time is needed, close Instant Pot® again and pressure cook on "Manual" mode for an additional 20 minutes.
Nutrition Facts : Calories 240 calories, Carbohydrate 44.5 g, Cholesterol 7.1 mg, Fat 3.1 g, Fiber 4.8 g, Protein 9.1 g, SaturatedFat 0.9 g, Sodium 799.1 mg, Sugar 21.2 g
INSTANT POT® BAKED BEANS
This recipe was passed down through my French Canadian family from my grandmother, to my mother and then to me many years ago. It traditionally takes hours to make, as we let the beans slow cook overnight in the oven on low heat. I decided to try and transform it into a much quicker Instant Pot® recipe with great success! With this method, you don't even have to presoak the beans. These are even better the next day, and they freeze well, too.
Provided by France C
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 2h10m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 320.6 calories, Carbohydrate 36.2 g, Cholesterol 17.3 mg, Fat 15.1 g, Fiber 9.4 g, Protein 11.1 g, SaturatedFat 5 g, Sodium 392.4 mg, Sugar 12.4 g
INSTANT POT BAKED BEANS
This Instant Pot baked beans (Pressure Cooker Baked Beans) recipe packs a lot of great flavors, made from scratch, no soaking required, so it's easy to make.
Provided by Mark Rogers
Categories Side Dish
Time 45m
Number Of Ingredients 10
Steps:
- Add beans and water to Instant Pot, lock the lid into place and cook on High for 25 minutes
- Carefully quick release the steam valve
- When the steam has completely released, pour cooked beans into a colander and drain off any water
- Set the Instant Pot to saute and add the chopped bacon
- Stir and cook for 5-8 minutes or until crispy
- Add the onions and continue cooking 3-4 minutes or until softened
- Add the beans back into the pot with the remaining ingredients
- Place lid on pot and cook on high for 10 minutes
- Carefully quick release the steam valve
- Remove the lid, stir and serve immediately
- Store leftovers in refrigerator
Nutrition Facts : Calories 260 kcal, Carbohydrate 42 g, Protein 7 g, Fat 8 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 12 mg, Sodium 461 mg, Fiber 5 g, Sugar 26 g, UnsaturatedFat 4 g, ServingSize 1 serving
INSTANT POT BARBECUE BEANS
Traditional baked beans need to cook for hours, but these Instant Pot ones are ready in 40 minutes! They also use a secret ingredient: bourbon. To make the dish vegetarian, simply omit the bacon.
Provided by Food Network Kitchen
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Put the bacon in a 6- to 8-quart Instant Pot; set to sauté on medium heat. Cook, stirring, until the bacon is crisp and the fat is rendered, about 5 minutes. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate. Pour off all but 2 tablespoons fat from the pot.
- Add the onion and 1 teaspoon each salt and black pepper to the Instant Pot. Cook, stirring, until the onion is soft and translucent, 6 to 7 minutes. Add the paprika and cayenne; cook 30 seconds. Add the broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. Turn off the sauté function. Stir in the beans, brown sugar, molasses, vinegar, tomato paste, bourbon and mustard.
- Put on the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 10 minutes. When the time is up, carefully turn the steam valve to the venting position and let the pressure release. Carefully remove the lid. Set the pot to sauté on medium heat; cook until the beans thicken slightly, about 5 minutes. Stir in the reserved bacon.
PRESSURE-COOKER BBQ BAKED BEANS
I was under doctor's orders to reduce the amount of sodium I was eating, but I just couldn't part with some of my favorite foods. After many experiments I came up with this potluck favorite-now everyone's happy! -Sherrel Hendrix, Arkadelphia, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 238 calories, Fat 1g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 347mg sodium, Carbohydrate 48g carbohydrate (22g sugars, Fiber 8g fiber), Protein 10g protein.
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- Add dry beans and enough water to cover the beans to the pot. Water should be at least a 1/2 inch over the water. Pressure cook on high for 25 minutes and allow pressure to release naturally. Remove the beans, strain them, and rinse with cold water.
- Wipe out the pot with paper towels. Turn “Saute” settings on and add the bacon once the display reads “Hot.” Cook bacon as you normally would 2-3 minutes per side. Remove the bacon and set aside.
- Add the onions, garlic, and peppers then saute 3-4 minutes until tender. Add half the spices, mix in well, and let cook 30 seconds. Turn off the Instant Pot.
- Add ketchup, bbq sauce, chili paste, stock, Worcestershire sauce, and bourbon to a blender. Pulse lightly to make sure ingredients are mixed well.
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