Pressure Cooker Baked Beans

At a recent family BBQ, we were asked to bring baked beans.  Easy, right??  The only caveat – they couldn’t just be baked beans from a can, they needed to be doctored in some why.  Say what?!?  I’ve never made baked beans from scratch, and had no idea where to even start. Baked Beans are the quintessential American side dish – there is no way I could mess these up!!  Thankfully this amazing Pressure Cooker Baked Beans recipe saved the day!

Although Pressure Cooker Baked Beans definitely have a bit of a different flavor and texture than canned beans, I am confident this easy baked beans recipe will become a staple at your summer BBQ’s!  We received sooo many compliments on these beans, and even the kiddos didn’t leave a single bean on their plate!

Preparing Pressure Cooker Baked Beans

To make baked beans, combine the dried beans and 8 cups of the water in an electric pressure cooker. Secure the lid on the pressure cooker.

Select the “Bean/Chili” program, then adjust the time to 15 minutes. If your pressure does not have a “Bean/Chili” program, set it manually to “High Pressure” for 15 minutes. Allow the pressure to release naturally for 15 minutes, then release the rest of the pressure by moving the pressure release knob from “Sealing” to “Venting.”

Wearing a pair of heat-proof mitts, lift the inner pot out of the pressure cooker and drain the beans into a colander in the sink. Reserve 1 1/2 cups of cooking liquid and set it aside.  While your beans are cooling, prepare the sauce.  In a small bowl, whisk together the molasses, sugar, mustard, salt, pepper, and 1 1/2 cups water or reserved cooking liquid.

Set the electric pressure cooker to “Sauté”. Add the bacon to the pot and sauté it until it begins to render some fat, about 5 minutes.  Add the onions and sauté until they are translucent, about 5 more minutes. When done, hit “Cancel” to stop sautéing.

Return the beans and the cooking liquid to the pot with the bacon and onions. Secure the lid on the pressure cooker, again making sure that the pressure regulator is set to the “Sealing” position.

Select the “Bean/Chili” program, then adjust the time to 15 minutes.  Allow the pressure cooker to naturally release its pressure.

Do I need to soak the dry beans?

Normally when making baked beans from scratch you need to soak the dry beans in water overnight, but with a pressure cooker you can cook the dry beans and water together, without soaking them first, and you’ll end up with tender, perfect beans for making baked beans.

Can I substitute canned beans instead of dry beans?

Absolutely! If you’d rather use canned beans start with step 3 of the recipe, and when it’s time to add the beans, substitute 16 oz canned beans.

Almost any kind of canned beans may be substituted for the Great Northern or Navy beans. Substitute an equal amount of black beans, kidney beans, garbanzo beans, butter beans, cannellini beans, pinto beans, or lima beans.

Draining and rinsing helps reduce the sodium in the bean recipe.

AaronAuthorAaronDifficultyIntermediate

Yields10 Servings
Prep Time15 minsCook Time2 hrsTotal Time2 hrs 15 mins

 1 lb dried Great Northern or Navy beans
 8 cups water
  cup molasses
  cup packed brown sugar
 3 tbsp Dijon mustard
 ½ tsp kosher salt
 ¼ tsp fresh ground pepper
 1 medium onion, diced
 10 oz bacon, cut into 1/2 inch pieces

1

Combine the dried beans and 8 cups of the water in an electric pressure cooker. Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position.

Select the “Bean/Chili” program, then adjust the time to 15 minutes. If your pressure does not have a “Bean/Chili” program, set it manually to “High Pressure” for 15 minutes. Allow the pressure to release naturally for 15 minutes, then release the rest of the pressure by moving the pressure release knob from “Sealing” to “Venting.”

2

Wearing a pair of heat-proof mitts, lift the inner pot out of the pressure cooker and drain the beans into a colander in the sink. Reserve 1 1/2 cups of cooking liquid and set it aside.

3

In a small bowl, whisk together the molasses, sugar, mustard, salt, pepper, and 1 1/2 cups water or reserved cooking liquid. Set aside.

4

Set the electric pressure cooker to “Sauté”. Add the bacon to the pot and sauté it until it begins to render some fat, about 5 minutes.

5

Add the onions and sauté until they are translucent, about 5 more minutes. When done, hit "Cancel" to stop sautéing.

6

Add the beans and the cooking liquid into the pot with the bacon and onions. Secure the lid on the pressure cooker, again making sure that the pressure regulator is set to the “Sealing” position.

Select the “Bean/Chili” program, then adjust the time to 15 minutes. If your pressure does not have a “Bean/Chili” program, set it manually to “High Pressure” for 15 minutes. Allow the pressure cooker to naturally release its pressure.

Ingredients

 1 lb dried Great Northern or Navy beans
 8 cups water
  cup molasses
  cup packed brown sugar
 3 tbsp Dijon mustard
 ½ tsp kosher salt
 ¼ tsp fresh ground pepper
 1 medium onion, diced
 10 oz bacon, cut into 1/2 inch pieces

Directions

1

Combine the dried beans and 8 cups of the water in an electric pressure cooker. Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position.

Select the “Bean/Chili” program, then adjust the time to 15 minutes. If your pressure does not have a “Bean/Chili” program, set it manually to “High Pressure” for 15 minutes. Allow the pressure to release naturally for 15 minutes, then release the rest of the pressure by moving the pressure release knob from “Sealing” to “Venting.”

2

Wearing a pair of heat-proof mitts, lift the inner pot out of the pressure cooker and drain the beans into a colander in the sink. Reserve 1 1/2 cups of cooking liquid and set it aside.

3

In a small bowl, whisk together the molasses, sugar, mustard, salt, pepper, and 1 1/2 cups water or reserved cooking liquid. Set aside.

4

Set the electric pressure cooker to “Sauté”. Add the bacon to the pot and sauté it until it begins to render some fat, about 5 minutes.

5

Add the onions and sauté until they are translucent, about 5 more minutes. When done, hit "Cancel" to stop sautéing.

6

Add the beans and the cooking liquid into the pot with the bacon and onions. Secure the lid on the pressure cooker, again making sure that the pressure regulator is set to the “Sealing” position.

Select the “Bean/Chili” program, then adjust the time to 15 minutes. If your pressure does not have a “Bean/Chili” program, set it manually to “High Pressure” for 15 minutes. Allow the pressure cooker to naturally release its pressure.

Pressure Cooker Baked Beans

Tips:

Some cooks like their beans saucy, while some prefer them more dry. If you like them saucy, add additional reserved bean liquid during cooking. If, at the end of cooking time, the beans are not as dry as you like, select “Simmer” and simmer beans uncovered, stirring occasionally so the bottom doesn’t burn, until the sauce is the desired consistency. Keep in mind, though, that beans will continue to soak up the liquid after cooking.

DISCLAIMER: This recipe was created using a 6-quart pressure cooker.  Not all pressure cooker recipes work perfectly for all types of pressure cookers.  See this article for more information on adapting recipes for your pressure cooker or instant pot.  

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