Get ready to transform ordinary dried beans into a mouthwatering, hearty dish that'll have your family begging for seconds! Our Pressure Cooker Baked Beans recipe is the ultimate game-changer for home cooks looking to create restaurant-quality comfort food in a fraction of the traditional cooking time. Forget hours of slow simmering - with this foolproof method, you'll have rich, perfectly tender beans with a deliciously sticky-sweet sauce that'll make your taste buds dance with joy.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups dried navy beans
- 1 onion, chopped
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1 tablespoon mustard
- Salt and pepper to taste
Instructions
- Sort and rinse the dried navy beans, removing any stones or damaged beans.
- Soak the beans overnight in cold water, or use a quick soak method by covering beans with water in the pressure cooker and bringing to a boil for 2 minutes, then letting them rest for 1 hour.
- Drain and rinse the soaked beans thoroughly.
- Chop the onion into fine pieces.
- Place the drained beans and chopped onion into the pressure cooker.
- In a separate bowl, mix brown sugar, ketchup, mustard, salt, and pepper to create a sauce.
- Pour the sauce over the beans and onions in the pressure cooker.
- Add enough water to cover the beans by about 1 inch.
- Close the pressure cooker lid securely and set to high pressure.
- Cook on high pressure for 35-45 minutes, depending on the age and hardness of the beans.
- Allow natural pressure release for 10-15 minutes after cooking.
- Carefully open the lid and stir the beans, checking for desired tenderness.
- If beans are not soft enough, return to pressure for an additional 5-10 minutes.
- Taste and adjust seasonings as needed.
- Let the beans rest for 10 minutes before serving to allow sauce to thicken.
Tips
- Bean Freshness Matters: Always use fresh dried beans for the best texture and cooking time. Older beans can take significantly longer to soften.
- Soaking is Key: While the quick-soak method works, overnight soaking can help improve bean digestibility and reduce cooking time.
- Liquid Level: Ensure beans are covered by about 1 inch of water to prevent burning and ensure even cooking.
- Pressure Cooking Variations: Cooking time may vary slightly depending on your specific pressure cooker and bean age. Start with 35 minutes and adjust as needed.
- Natural Pressure Release: Allow the pressure to release naturally for the first 10-15 minutes to help beans continue cooking and absorbing flavors.
- Seasoning Tip: For extra depth, consider adding a slice of bacon or some smoky ham hock during cooking for a rich, savory twist.
- Storage: These beans freeze beautifully for up to 3 months, making them a perfect make-ahead side dish or meal prep option.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 50g
Protein: 15g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
