Imagine diving into a bowl of perfectly cooked, deeply flavored baked beans that are so easy to make, you'll wonder why you ever bought canned beans again! This Instant Pot Baked Beans recipe is about to revolutionize your side dish game, delivering restaurant-quality comfort food in just over an hour with minimal effort. Whether you're planning a summer barbecue, a cozy family dinner, or just craving a hearty accompaniment to your meal, these beans will become your new go-to recipe that'll have everyone asking for seconds.
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 70 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb dried navy beans
- 4 cups water
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1 onion, chopped
- 1 teaspoon mustard
- Salt to taste
Instructions
- Rinse the dried navy beans thoroughly under cold running water, checking for and removing any small stones or damaged beans.
- Place the rinsed beans in the Instant Pot and add 4 cups of water. Ensure beans are fully submerged.
- Close the Instant Pot lid and set the valve to "Sealing" position. Use the "Pressure Cook" or "Manual" setting and cook on high pressure for 15 minutes to pre-soften the beans.
- Once cooking cycle completes, allow natural pressure release for 10 minutes, then carefully do a quick release of remaining pressure.
- Drain the beans and return them to the Instant Pot.
- Add chopped onion, brown sugar, ketchup, mustard, and salt to the beans. Stir ingredients thoroughly to combine.
- Close the lid again, set valve to "Sealing", and cook on high pressure for 45 minutes.
- After cooking, let the pressure naturally release for 10 minutes, then carefully quick release any remaining pressure.
- Open the lid, stir beans, and let them rest for 5 minutes to thicken the sauce.
- Taste and adjust seasoning if needed. Serve hot as a side dish or main course.
Tips
- Always sort and rinse your dried beans carefully to remove any small stones or damaged beans.
- Make sure your beans are fully submerged in water during the initial cooking to ensure even softening.
- Don't skip the natural pressure release steps - they help the beans cook more evenly and become tender.
- For extra flavor, consider adding a few strips of bacon or some diced ham during the second cooking stage.
- If the sauce is too thin after cooking, you can use the "Sauté" function to reduce and thicken it.
- Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
- For a spicier version, add a dash of hot sauce or some red pepper flakes to the bean mixture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 15g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
