Instant Pot Molasses Baked Beans Recipes

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 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:

• 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.

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:

• Set instant pot to saute mode. Add bacon, and cook until almost crispy.
• Stir in onion, jalapenos, and bell pepper. Cook stirring occasionally until onion is translucent.
• Add the bacon.
• Add garlic and cook for 1 more minute.
• Stir in beans, maple syrup, and ketchup. Seal the pressure valve.
• Turn off saute mode, and set to high pressure. Cook for 40 minutes. Allow pressure to release for 20 minutes naturally.
• Then manually reduce the remaining pressure.

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:

• Sort through the dry white beans to discard any stones or impurities, and rinse well.
• Place the beans in the bottom of the Instant Pot and pour in the salt and water. Lock the lid and cook on manual HIGH PRESSURE for 35 minutes. Once the beans have finished cooking, allow the Instant Pot to NATURAL RELEASE the steam. NOTE: if the natural release isn't complete by 30 minutes, QUICK RELEASE the remaining pressure.
• Drain the beans in a colander and rinse with cold water.
• While the beans drain, add the bacon to the bottom of the Instant Pot and turn on the SAUTE setting. When the bacon is cooked through, remove the bacon and set aside on paper towels. Reserve 2 tablespoons of the bacon fat in the Instant Pot..
• Add the chopped onion to the Instant Pot. Cook the onions on SAUTE for 2-3 minutes or until softened. TIP: to deglaze the Instant Pot insert allow the onions to sit briefly before stirring them so the moisture will allow scraping up of any food bits sticking to the bottom of the Instant Pot.
• Deglazing the Instant Pot. This step helps ensure no Burn warning. If when cooking the onions all the food bits did not scrape up use a spatula to scrape any food still sticking onto the bottom before proceeding to the pressure cooking cycle.Turn off the SAUTE function.
• Chop the bacon and return it to the Instant Pot with the drained beans. Add the remaining ingredients, stir until well combined.
• Place the Instant Pot lid back on and select manual HIGH PRESSURE for 8 minutes. Once finished cooking, do a QUICK RELEASE. Season with salt and pepper to taste and serve immediately.

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.

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.