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Instant Pot Baked Beans

4

125 min

Instant Pot Baked Beans

Instant Pot Baked Beans Photo 1

Category

Bean Recipes

Time

125 min

Serving

12 persons

Calories

321

Rating

4.00★ (53)

Cuisine

Canadian
Author: Victoria Buriak
This Instant Pot baked beans 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 transformed 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 freeze well, too.

Ingredients

  • water: 8 cups
  • dry navy beans, rinsed and picked through: 1 pound
  • olive oil: 1 Tbsp
  • ounces salt pork: 6 piece (diced)
  • ounces bacon: 6 piece (cut into small pieces)
  • onion: 1 piece (minced)
  • ½ cups water: 1 piece (divided)
  • molasses: 0.33333 cup
  • ketchup: 0.25 cup
  • brown sugar: 0.25 cup
  • yellow mustard: 1 Tbsp

Metric Conversion

Stages of cooking

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Instant Pot Baked Beans Photo 65
  1. 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 the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
    Instant Pot Baked Beans Photo 2
  2. Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes; quick-release remaining pressure according to manufacturer's directions. Unlock and remove the lid. Drain and rinse beans with cold water and set aside. Rinse and wipe out the Instant Pot insert and place back into the pressure cooker.
    Instant Pot Baked Beans Photo 3
  3. Turn on the Instant Pot and select the Sauté function. Heat olive oil until shimmering, 2 to 3 minutes. Add salt pork, bacon, and onion; cook until fat begins to render, 1 to 2 minutes. Pour in 1/2 cup water and scrape any browned bits off the bottom. Turn the Instant Pot off.
    Instant Pot Baked Beans Photo 4
  4. Whisk together molasses, ketchup, brown sugar, mustard, and remaining 1 cup water in a small bowl. Return cooked beans to the pot along with ketchup mixture. Gently stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
    Instant Pot Baked Beans Photo 5
  5. Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes; quick-release remaining pressure according to manufacturer's directions. Unlock and remove the lid. Beans will thicken as they cool. Serve immediately or freeze portions for later.
    Instant Pot Baked Beans Photo 6

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