Instant Pot Baked Beans (No Soak)
I love how easy and delicious this Instant Pot baked beans turned out! Making beans in a pressure cooker is so much easier when you don't have to soak the beans!Serving size is 2/3 cup
Ingredients
- 1 pound of dried pinto beans
- 6 1/2 cups water
- 1 yellow onion diced
- 1 ½ tbsp of Worcestershire
- 1 ½ tbsp of vinegar I used white wine vinegar
- ½ tsp of garlic powder
- ½ tsp salt
- ½ cup of brown sugar
- ¾ cup molasses
- 1 tbsp spicy brown mustard
- ¾ cup ketchup
- 6 -8 slices of bacon
Instructions
- Wash beans and remove any small rocks and debris
- Place beans and water into the pot, close and lock lid, set vent to sealing, and set a timer for 35 min. Once down, allow to depressurize naturally
- Remove beans and drain, while saving ½ cup of the liquid to the side
- Replacing the pot, set to machine to sauté mode. Add bacon and cook until slightly golden brown. Once bacon is done, remove bacon and drain most of the bacon grease, and then add diced onion and cook until onions are soft. Scrape bottom of pan occasionally while stirring onions. Turn off pan by hitting the cancel button.
- Replace the ½ liquid and deglaze the pan, being sure to scrape any bits from the bottom of the pan. Add the beans and bacon back to the pan.
- Add remaining ingredients of: garlic powder, Worcestershire, vinegar, brown sugar, molasses, ketchup, and spicy brown mustard. Stir well to combine ingredients.
- Close lid and lock lid, set vent to sealing, and set timer for 15 min manual high pressure. Once done, allow to naturally depressurize. Stir to combine before serving.
Notes
1. If you're using canned beans, you can straight to step 4. You will need to have a 1/2 cup of water on hand to use in the recipe for step 5.
2. Just remember that each different model of Instant Pots cook differently. I used a 6 QT DUO Plus 60 for this recipe.
INSTANT POT WEIGHT WATCHERS BAKED BEANS
Ingredients- 1 pound dried pinto beans or 3 - 15.5 oz cans of northern beans (drained and rinsed)
- 1 yellow onion, diced
- 1/2 cup ketchup
- 6 1/2 cups water
- 1/3 cup light brown brown sugar, unpacked
- 1 tbsp spicy mustard
- 2 tsp Worcestershire sauce
DIRECTIONS
- Wash beans and remove any small rocks and debris.
- Place beans and water into the pot, close and lock lid, set vent to sealing, and set a timer for 35 min. Once down, allow to depressurize naturally
- Remove beans and drain, while saving ½ cup of the liquid to the side
- Replace beans the ½ cup liquid to the pan.
- Add all remaining ingredients into pot: diced onion, ketchup, brown sugar, spicy mustard and Worcestershire sauce.
- Close lid and lock lid, set vent to sealing, and set timer for 15 min manual high pressure. Once done, allow to naturally depressurize. Stir to combine before serving.