Pressure Cooker Pork Beans Recipe 45 Food

INSTANT POT HOMEMADE PORK AND BEANS

Steps:

• Pour the beans into a mixing bowl and fill will lots of water. Add in 1 Tbsp of salt. Soak the beans for 8-12 hours (see note below).
• Pour the beans into a colander and rinse thoroughly. Discard the soaking water.
• Pour the beans into your Instant Pot liner. Pour 4 cups of water into the Instant Pot liner.
• Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 20 minutes for pinto beans and 30 minutes for navy beans. When the time is up let the pot release the pressure naturally for 10-20 minutes and then move the valve to venting. Remove the lid. Drain off any excess water.
• Add in 2 cans of tomato sauce, Dijon mustard, molasses, 1/2 tsp salt and pepper to taste. Gently stir. Add in the bacon and gently stir.
• Serve immediately or turn the Instant Pot to warm and serve at your leisure. The beans will stay good on warm for up to 3 hours.

PRESSURE-COOKER PORK & BEANS RECIPE - (4/5)

Steps:

• Pour olive oil into a medium skillet over medium-high heat. Add the ham hock and onions and cook until the hock is lightly browned on all sides, 5-7 minutes. Add garlic and cook until fragrant, at least 30 seconds. Transfer ham hock and onion mixture into pressure cooker and add beans, stock, salt, pepper, and rosemary sprigs. Cover, lock the lid, and bring to high pressure (following manufacturer's instructions). Cook for 20 minutes then release the steam (again, according to manufacturer's directions). If the beans are not yet tender, cook for five minutes more. Once beans are tender, remove rosemary and discard. Pick meat from ham hock and add to beans. Season beans with olive oil, salt, and pepper to taste.

PRESSURE-COOKER BBQ BAKED BEANS

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.

GOOD OL' SOUTHERN SOUP BEANS FOR PRESSURE COOKER

Steps:

• Follow directions on bean bag for presoaking the beans.
• Drain and rinse beans, sit aside.
• In the pan melt butter (or bacon grease) over medium heat. Cook onions and garlic until soft and lightly brown.
• Add beans, ham hock, and water to pressure cooker. Put on lid and seal. Bring heat up to high.
• Once pressure has been reached, reduce heat to low and cook for 30 minutes.
• Remove the pressure cooker from heat and release the pressure with a quick release method. Remove the cover and test beans for doneness. If necessary cover and return the pot to pressure and cook for another 5 minutes.
• Remove the ham hock from the soup. Discard the skin and bones. Chop the remaining meat and add it back to the soup.
• Season with additional salt and pepper if necessary. Serve hot with crumbled corn bread.

BAKED BEANS I PRESSURE COOKER

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.

PRESSURE COOKER BBQ PULLED PORK

Steps:

• Mix the garlic and onion powders, smoked paprika, salt and pepper in a large bowl. Add the pork and turn to coat in the spice mix. Put the oil in a 6- or 8-quart electric pressure cooker and turn on the sauté setting to warm the oil. (Use the "normal" heat setting if your pressure cooker has that option.) Working in batches, add the pork and brown on two sides, about 2 minutes per side. If the bottom of the pan gets too dark or you get a "hot" or "burn" warning, turn the heat down to "less," if your pot has that option, or turn it off entirely and allow the pork to continue searing. Turn it back on if the pot cools too much.
• Add the onion to the pot. Add the soda and stir to thoroughly scrape up the browned bits at the bottom of the pot. Close the lid and cook on high pressure for one hour. Turn off the pressure cooker and allow the pressure to release naturally for 15 minutes. Open the lid. Using tongs or a slotted spoon, remove the pork and onion bits to a large serving bowl. Using two forks, coarsely shred the meat. Add 1/2 cup barbecue sauce and a few spoonfuls of the cooking liquid to moisten. (Discard remaining cooking liquid.) Taste and add salt, pepper, hot sauce, and more barbecue sauce as you like. Serve with soft rolls and extra sauce on the side.

PORK, BLACK BEAN AND SWEET POTATO STEW-PRESSURE COOKER

Steps:

• Cover beans with 2" water in large saucepan and heat to boiling; let boil, uncovered, 2-3 minutes.
• Remove from heat, cover and set aside for at least 1 hour and up to 4 hours.
• Drain soaking water and rinse.
• Cut pork roast into 6 slices, 1 1/2-2" thick; cut slices into halves.
• Sauté pork, onion, and garlic in oil in pressure cooker over medium heat until browned, about 10 minutes.
• Stir in beans and remaining ingredients, except sweet potatoes.
• Close and seal lid; cook 12 minutes at 15 pounds pressure, according to manufacturer's directions.
• Immediately cool cooker under cold water and open lid.
• Add sweet potatoes to pressure cooker.
• Close and seal lid; cook at 15 pounds pressure until sweet potatoes are tender, 2-3 minutes.
• Immediately cool cooker under cold water and open lid.

PRESSURE COOKER PORK

Steps:

• Heat oil in a pressure cooker over medium heat; brown pork tenderloins in the hot oil, about 5 minutes per side. Distribute sauerkraut around the pieces of pork and pour in water and apple juice; sprinkle with fennel seeds.
• Cover pressure cooker and bring to full pressure; cook for 15 minutes. Remove from heat and release the pressure according to manufacturer's instructions. Place potatoes into the cooker, reseal, and bring back up to full pressure over medium heat; cook at full pressure for 5 more minutes. Remove from heat, release pressure, and serve.