Instant Pot Baked Beans Recipe

Recipesfull introduces to you: Baked Bean Recipes. (Instant Pot Baked Beans Recipe). This 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 decided to try and transform 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 they freeze well, too.

Brief

Prep 15 mins

Cook: 1hr15 mins

Additional: 40 mins

Total: 2hrs10 mins

Servings: 12

Yield: 12 servings

Instant Pot Baked Beans Recipe

Ingredients

8 cups water

1 pound dry navy beans

rinsed and picked through

1 tablespoon olive oil

6 ounces salt pork

diced

6 ounces bacon

cut into small pieces

1 small onion

minced

1 ½ cups water

divided

¼ cup ketchup

⅓ cup molasses

¼ cup brown sugar

1 tablespoon yellow mustard

Side Dish

Directions

Step 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 timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Nutritional Information

Instant Pot Baked Beans Recipe

Servings Per Recipe:12

Calories: 320.6

% Daily Value *

Protein: 11.1g 22%

Carbohydrates: 36.2g 12%

Dietary Fiber: 9.4g 38%

Sugars: 12.4g

Fat: 15.1g 23%

Saturated Fat: 5g 25%

Cholesterol: 17.3mg 6%

Vitamin A Iu: 49.4IU 1%

Niacin Equivalents: 3.6mg 28%

Vitamin B6: 0.3mg 17%

Vitamin C: 2.3mg 4%

Folate: 139.7mcg 35%

Calcium: 88.1mg 9%

Iron: 2.7mg 15%

Magnesium: 95.2mg 34%

Potassium: 654.8mg 18%

Sodium: 392.4mg 16%

Thiamin: 0.3mg 32%

Calories From Fat: 136.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.