Instant Pot Molasses Baked Beans Food

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:

• **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 MOLASSES BAKED BEANS

Steps:

• Place your dried beans in the instant pot and cover with an inch of water (about 4 cups).
• Secure the lid, turn the pot's steam vent to close. On manual mode, set the timer for 15 minutes.
• While the beans are cooking, combine brown sugar, molasses, salt, dried mustard, Worcestershire, and black pepper in a bowl.
• Add two cups of boiling water and stir to combine.
• When the timer beeps, allow the pot to depressurize for about 20 minutes, press "cancel" and then carefully turn the steam vent to open and remove the lid.
• Drain the beans well and return them to the pot.
• Bury the onion and apple in the beans and pour molasses mixture over the beans.
• Secure the lid, turn the steam vent to close, and set the timer for 16 minutes.
• When the 16 minutes are up (timer beeps), allow your pot to depressurize another 20 minutes, turn steam vent to open and remove lid.
• If you're beans are too runny, turn unit to saute mode and saute for 5-7 minutes, stirring from time to time.

INSTANT POT BAKED BEANS

Steps:

• Overnight Soaking Method: Place 1 lb (454g) dried navy beans and 1 ½ tbsp (25g) fine table salt in a large container. Pour 6 cups (1.5L) cold water in the large container and give it a few stir. Allow beans to soak overnight for at least 8 - 16 hours. If your house is very warm, place the large container in the fridge to avoid fermentation.Quick Soaking Method: If you're short on time or forgot to soak the beans overnight, you can use this quick soaking method instead. The result will not be as good as the overnight soaking method. Place 1 pound (454g) dried navy beans, 1.5 tbsp (25g) fine table salt, and 6 cups (1.5L) cold water in the pressure cooker. Close lid and pressure cook at High Pressure for 0 minute + 30 minutes Natural Release.
• Drain Beans: Discard the soaked water and drain the navy beans through a mesh strainer. Rinse the beans with cold tap water. Drain well. The soaked beans should almost double in weight.
• Render Bacon: Place chopped bacon in Pressure Cooker and turn heat to medium (Instant Pot: press Sauté button). Stir occasionally and allow the bacon bits to crisp (~3 mins). Add in diced onion, freshly ground black pepper and sauté for a minute. Add in chopped garlic cloves and sauté until fragrant (~30 seconds).
• Make Molasses Mixture: While the bacon is rendering in pressure cooker, combine ¼ cup (80g) blackstrap molasses, ¼ cup (60g) maple syrup, 1 tbsp (15ml) regular soy sauce, and 1 ¾ cup (438) cold water in a 1L (4 cups) glass measuring cup. Mix well.
• Deglaze: Pour ½ cup (125ml) of the molasses mixture in the Instant Pot. Deglaze by scrubbing all the flavorful brown bits off the bottom of the pan and mix them into the mixture.
• Pressure Cook Navy Beans: Add ¼ tsp fine table salt, 2 bay leaves, soaked navy beans (889g) and the remaining molasses mixture in the pressure cooker. Mix well and make sure all the beans are submerged in the molasses mixture. Close lid and pressure cook at High Pressure for 20 minutes + 20 minutes Natural Release. After 20 minutes, turn the venting knob to venting position to release the remaining pressure. Open the lid carefully.*Important Tip: The pressure cooking time may vary depending on many factors such as the age of beans. If your beans are not fully cooked, simply add pressure cooking time accordingly. For reference, some readers reported their beans need to pressure cook for an extra 15 - 25 mins.
• Season and Thicken Baked Beans: Add 2 tsp (12g) dijon mustard, and 1 tsp (5ml) apple cider vinegar into the cooked baked beans. Mix well. Turn heat to medium (Instant Pot: press Sauté button) and stir to thicken the baked beans to desired consistency. Taste and adjust the seasoning by adding more blackstrap molasses, salt, or vinegar if necessary. For reference, we added in another tbsp of blackstrap molasses.
• Serve: Serve this delicious sweet 'n smokey baked beans as a side dish at your BBQ, picnics, potlucks, or dinner.

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.

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:

• Add beans, 8 cups of water and salt to the inner pot of the pressure cooker. Place the lid on the pressure cooker and seal shut. Make sure that the pressure valve is set to closed. Set the pressure cooker to manual, high pressure for 25 minutes. When cooking cycle is complete, carefully naturally release the pressure. Open the pressure cooker and drain the beans. Set aside.
• Add bacon and onion to the pot and turn pressure cooker on to the saute mode. Cook until the bacon is done. Turn off the pressure cooker and drain greese. In the same pot stir in the barbecue sauce, ketchup, brown sugar, water, vinegar and molasses. Mix well.
• Return the beans to the pot and stir. Place the lid on the pressure cooker and seal shut. Close the pressure release valve. Set the instant pot to manual, low pressure for 15 minutes. When cooking cycle is complete, naturally release the pressure.
• Carefully open the pressure cooker, and serve immediately.

INSTANT POT BAKED BEANS

Steps:

• Rinse the beans and pick out any broken ones.
• Put the beans in the pressure cooker along with the 6 cups of water and 1 teaspoon of salt.
• Put the lid on, make sure the seal is in place and set the pressure cooker for Manual, high pressure for 25 minutes.
• It will take about 10 minutes for the beans to reach pressure. Once they are done let the pressure release naturally, which will take another 20 minutes.
• Take the lid off the pressure cooker and drain the beans. Wipe out and dry the inner pot of the pressure cooker.
• Put the Instant Pot on Saute. Dice the bacon into pieces about 1 inch long and put the Instant Pot. Cook, tossing the bacon every few minutes to brown it.
• After 5 minutes add the diced onion to the pressure cooker. Cook, stirring for 3 minutes. Then add the minced garlic and cook for another 1 minute before turning off the Instant Pot.
• Add the 1 cup of water to the Instant Pot and stir to deglaze. Use a wooden spoon to scrape off any bits of browned bacon and onion from the bottom. This reduces the chance of getting an Instant Pot Burn error.
• Mix the tomato sauce, molasses, bourbon, brown sugar, Worcestershire sauce, paprika, mustard powder, salt and pepper in a small bowl.
• Return the drained beans to the pressure cooker and pour the sauce mixture over the beans. Stir gently to mix everything together.
• Put the lid on, with the seal in place and the valve closed. Set the Instant Pot on Manual, High pressure for 10 minutes.
• It will take another 10 minutes to reach pressure again. Once it is done cooking let the pressure naturally release for about 10 minutes.
• Remove the lid and serve.

INSTANT POT BAKED BEANS

Steps:

• Add dried beans and 6 cups of water to Instant Pot and cook for 20 minutes on manual (high pressure) then allow pressure to naturally release. Drain beans then set aside.
• Set Instant Pot to saute and add allow to preheat then add bacon and cook for 4-5 minutes until crispy. Add the chopped onion and pepper and cook for 2-3 minutes, stirring occasionally, until the vegetables are softened then add the garlic and cook another 30-45 seconds. Set the Instant Pot to OFF. Add the tomato paste and cook for 1 minute stirring frequently.
• Stir in the remaining 1 cup of water, barbecue sauce, ketchup, brown sugar, molasses, and dried mustard. When serving with barbecue I also like to add in 2 teaspoons of my dry rub but that is optional. Stir until well combined then add the beans back to the pot.
• Cover and seal the Instant Pot then cook for 15 minutes on manual (high pressure) then allow pressure to naturally release.

INSTANT POT BAKED BEANS

Steps:

• Add dry beans, salt, pepper and 3 cups of water or broth to the Instant Pot. Cook on High Pressure for 30 minutes. Allow the cooker to naturally release pressure (about 30 minutes).
• Drain the beans in a colander and rinse under cold water. Clean the pot and return it to the machine.
• Turn the Instant Pot on Saute. Add 1 tsp cooking oil. Add the bacon and the onion and allow them to saute for about 3-4 minutes, stirring occasionally so it doesn't burn. Add the garlic. Cook for 1 more minute. Turn off the Instant Pot.
• Add the cooked beans to the Instant Pot with the rest of the ingredients. Stir to combine. Put on the lid and make sure the valve points to sealing.
• Cook on high pressure for 10 minutes followed by a 10-minute natural pressure release. After 10 minutes, manually release the rest of the pressure and remove the lid.
• Serve with green onions and/or fried onions on top, if desired.

INSTANT POT BARBECUE BEANS

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.

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.

MOLASSES BAKED BEANS WITH SALT PORK

Steps:

• Gather the ingredients.
• Rinse the beans and pick them over. Place in a large bowl; add water to more than cover ​the beans (beans will expand).
• Let beans stand overnight. Drain beans.
• Combine beans and onion in a large saucepan; add water to cover and heat to boiling.
• Cover and simmer for about 45 minutes or until skins begin to burst when you scoop a few out in a spoon and blow on them.
• Drain liquid into a small bowl and reserve for sauce and cooking.
• Measure one cup of the bean liquid into a bowl; add molasses, mustard, brown sugar, and salt. Stir well.
• In a 2-quart bean pot or baking dish, layer half of the salt pork and all of the beans.
• Pour the molasses mixture over beans; add just enough more reserved bean liquid to cover the beans. Top with remaining salt pork, pressing pieces down into the liquid. Keep extra reserved liquid refrigerated for use during baking.
• Bake the beans covered at 300 F for 4 hours, checking occasionally. If beans seem too dry, add more reserved liquid. Uncover and bake for about 1 hour longer or until the baked beans are tender.

INSTANT POT BAKED BEANS

Steps:

• Add dried beans to a large mixing bowl and cover with 7-8 cups of water. Let sit overnight at room temperature.
• Drain soaked beans, then set aside.
• Select "saute", and cook bacon, until mostly cooked, about 4 minutes or so. Add onion and cook, stirring occasionally, for about 3 minutes.
• Add garlic and cook, stirring often, for about 1 minute.
• Add water and scrape the bottom of the pot, removing any browned bits that remain.
• Add drained beans, mustard powder, salt, pepper, paprika, brown sugar, ketchup, molasses, bbq sauce, vinegar and liquid smoke (if using).
• Stir well. Cancel the "saute" function, secure lid, and make sure the pot is in the sealing position.
• Select "manual" or "pressure cook" and adjust time to 30 minutes.
• When time is up, let the pot naturally release any pressure by not touching it, for 15 minutes. Then release any remaining pressure.
• Stir, and check for tenderness. If not tender enough, replace lid and cook another 10-15 minutes or so, with another 15 minutes NPR.
• If beans are tender, select "saute" and cook, stirring often, for several minutes, or until the beans are cooked down and not too liquid-y.
• Beans will thicken more as they cool a bit. Serve hot/warm.