INSTANT POT BAKED BEANS
This Instant Pot Baked Beans recipe using dry beans, and no soaking required, will knock your socks off! Tender cooked beans, all made from scratch, in a delicious sweet and smokey sauce.
Provided by Lauren Allen
Categories Side Dish
Time 1h30m
Number Of Ingredients 13
Steps:
- **DISCLAIMER: I created this recipe using a 6 quart instant pot DUO 60. Some users have had problems with a burn notice for this recipe using different versions of the instant pot. I have tested it many times with this version and had no issue.
- Add beans, water and salt to instant pot. Cook on manual (high pressure) for 25 minutes. Allow the pressure to naturally release.
- Remove lid and pour beans into a colander/strainer. Rinse with cold water. Set aside.
- Set Instant Pot to saute setting. Add bacon and saute for a few minutes until it starts to get golden brown, tossing and scraping down the bottom of the pot often. Drain some of the grease.
- Add bell pepper and onion and cook until tender.
- Turn IP off. Add bbq sauce, ketchup, mustard, vinegar and liquid smoke to the pot and stir well to combine.
- Add brown sugar, water and beans and stir to combine.
- Secure IP lid, close steam valve and cook on Manual (high pressure) for 15 minutes. Natural release the pressure.
- Carefully open lid, and gently stir mixture to combine. Enjoy!
Nutrition Facts : Calories 195 kcal, Carbohydrate 29 g, Protein 5 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 585 mg, Fiber 4 g, Sugar 17 g, ServingSize 1 serving
INSTANT POT HOMEMADE BBQ BAKED BEANS
This Instant Pot Homemade BBQ Baked Beans recipe will show you how to make baked beans from scratch and with no soaking. Ditch those canned pork n beans for dried navy beans or pinto beans. Feel free to add ground beef, bacon, or brisket.
Provided by Brandi Crawford
Categories dinner lunch Side Dish
Time 1h25m
Number Of Ingredients 11
Steps:
- Add the chicken broth to the pot with the dried beans. You can also use water, but broth has more flavor.
- Cook the beans on Manual > High-Pressure Cooking for 25 minutes.
- When the pot indicate it has finished, allow steam to release naturally for 25 minutes.
- Open the pot, drain the beans and rinse them.
- Place the Instant Pot on the Saute function and add the sliced bacon. Cook the bacon until browned on both sides. Remove the bacon from the pot. Drain the fat from the bacon, but reserve about a teaspoon of fat in the Instant Pot.
- Add the chopped onions and garlic. Cook for 2-3 minutes until translucent and fragrant.
- Add the beans back to the pot with the bbq sauce, ketchup, half of the cooked bacon, chili powder, brown sweetener, liquid smoke, salt, and pepper to taste.
- Cook for 4-5 minutes, stirring frequently so the pot does not scorch.
- Turn the Instant Pot off the Saute function. Allow the beans to cool for 2-3 minutes.
- Place the lid on the Instant Pot for 10 minutes. This will thicken up the mixture.
- Serve and top with the remaining half of cooked bacon.
Nutrition Facts : ServingSize 1 serving, Calories 183 kcal, Carbohydrate 24 g, Protein 15 g, Fat 2 g
INSTANT POT SWEET AND SPICY BBQ BEANS
The perfect summer barbecue side dish: Sweet and Spicy BBQ Beans made from scratch in your Instant Pot, no soaking required.
Provided by Steph
Categories Side
Yield 10-12
Number Of Ingredients 10
Steps:
- Add beans, water, and salt to your instant pot. Cook on manual, using high pressure, for about 25 minutes (20 minutes for firmer beans, 30 minutes for very soft beans). Allow the pressure to manually release.
- Remove the lid, and pour the beans into a strainer. Rinse with cold water and set aside.
- Set instant pot to saute and heat the bacon until it starts to brown. Drain some of the grease, then add the onions (optional) and cook until tender.
- Turn the instant pot off and add ketchup, bbq, chilies, syrup, and mustard. Stir, making sure to scrape the bottom of the Instant Pot. Add the beans back in to the instant pot and stir until completely combined.
- Replace the lid, turn the steam valve to sealing and cook on manual, using high pressure, for 15 minutes. Naturally release the pressure. Open the lid and stir, then serve warm.
Nutrition Facts : Servingsize 1 serving, Calories 1198 kcal, Fat 22 g, SaturatedFat 9 g, Cholesterol 28 mg, Sodium 7111 mg, Carbohydrate 188 g, Sugar 85 g, Protein 67 mg
INSTANT POT® SMOKY KOREAN BBQ BAKED BEANS
These baked beans are made with Korean BBQ sauce and cooked long enough under pressure, with bacon, to develop a lovely smoky flavor.
Provided by Diana71
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 13h30m
Yield 8
Number Of Ingredients 14
Steps:
- Pour pinto beans in a large bowl and cover with cold water. Soak for 12 hours. Drain beans and rinse.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and shallots and cook until bacon is crisp and shallots soft, about 5 minutes. Drain and discard excess grease.
- Pour chicken broth into the pot and bring to a boil. Deglaze the pot, scraping up browned bits from the bottom. Mix in paprika, mustard, salt, pepper, and bay leaf. Add brown sugar, ketchup, maple syrup, and Worcestershire sauce; mix to combine. Add drained pinto beans and Korean barbecue sauce and combine well. Cancel Saute mode. Close and lock the lid. Seal vent. Select Beans/Chili setting according to manufacturer's instructions. Set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Unlock and remove the lid. Remove lid, stir beans, and check for doneness; beans should be soft. If more time is needed, close Instant Pot® again and pressure cook on "Manual" mode for an additional 20 minutes.
Nutrition Facts : Calories 240 calories, Carbohydrate 44.5 g, Cholesterol 7.1 mg, Fat 3.1 g, Fiber 4.8 g, Protein 9.1 g, SaturatedFat 0.9 g, Sodium 799.1 mg, Sugar 21.2 g
PRESSURE-COOKER BBQ BAKED BEANS
I was under doctor's orders to reduce the amount of sodium I was eating, but I just couldn't part with some of my favorite foods. After many experiments I came up with this potluck favorite-now everyone's happy! -Sherrel Hendrix, Arkadelphia, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Rinse and sort beans. Transfer to a 6-qt. electric pressure cooker. Add ham hocks, water, onion, 1 teaspoon garlic powder and 1 teaspoon onion powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure., Remove ham hocks; cool slightly. Cut meat into small cubes, discarding bones; return meat to pressure cooker. Stir in barbecue sauce, brown sugar, nutmeg, cloves, remaining garlic powder, remaining onion powder and, if desired, pepper sauce. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure.
Nutrition Facts : Calories 238 calories, Fat 1g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 347mg sodium, Carbohydrate 48g carbohydrate (22g sugars, Fiber 8g fiber), Protein 10g protein.
INSTANT POT BAKED BEANS
This Instant Pot baked beans (Pressure Cooker Baked Beans) recipe packs a lot of great flavors, made from scratch, no soaking required, so it's easy to make.
Provided by Mark Rogers
Categories Side Dish
Time 45m
Number Of Ingredients 10
Steps:
- Add beans and water to Instant Pot, lock the lid into place and cook on High for 25 minutes
- Carefully quick release the steam valve
- When the steam has completely released, pour cooked beans into a colander and drain off any water
- Set the Instant Pot to saute and add the chopped bacon
- Stir and cook for 5-8 minutes or until crispy
- Add the onions and continue cooking 3-4 minutes or until softened
- Add the beans back into the pot with the remaining ingredients
- Place lid on pot and cook on high for 10 minutes
- Carefully quick release the steam valve
- Remove the lid, stir and serve immediately
- Store leftovers in refrigerator
Nutrition Facts : Calories 260 kcal, Carbohydrate 42 g, Protein 7 g, Fat 8 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 12 mg, Sodium 461 mg, Fiber 5 g, Sugar 26 g, UnsaturatedFat 4 g, ServingSize 1 serving
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