Baked Beans I Pressure Cooker Recipes

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.

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.

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.

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.

BOSTON BAKED BEANS-PRESSURE COOKER

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.

QUICK INSTANT POT® BAKED BEANS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and cook until browned and crispy but not burned, about 6 minutes. Transfer bacon to a baking sheet lined with paper towels. Allow grease to drain.
• Pour off some liquid from the beans, clearing at least 1 inch from the top of the can, but leaving some liquid. Add beans and remaining liquid, ketchup, brown sugar, and mustard to the Instant Pot®. Mix in bacon. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.