INSTANT POT BAKED BEANS
For your next outdoor barbecue, use dried navy beans to make this easy Instant Pot Baked Beans recipe, featuring a classic sticky sauce of molasses, ketchup, and seasonings.
Provided by Pressure Cooking Today / Barbara Bakes LLC
Categories Side Dish
Time 1h10m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 169 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 4 grams fat, Fiber 4 grams fiber, Protein 7 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 878 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
BOSTON BAKED BEANS-PRESSURE COOKER
Make and share this Boston Baked Beans-Pressure Cooker recipe from Food.com.
Provided by Diana Adcock
Categories Beans
Time 50m
Yield 15 serving(s)
Number Of Ingredients 10
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.
BAKED BEANS I PRESSURE COOKER
Of all the recipes there are for baked beans, this is one of the simpler ones to make. If you're not into pressure cooking you should try it, try it with baby steps at first, and I know that you will enjoy immensely, starting with this recipe!!
Provided by Chef mariajane
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 952.3, Fat 91.5, SaturatedFat 33.4, Cholesterol 97.6, Sodium 1710.2, Carbohydrate 26.1, Fiber 0.5, Sugar 21.2, Protein 6.2
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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