Instant Pot Smoky Korean Bbq Baked Beans Recipes
INSTANT POT BRITISH BAKED BEANS
Baked beans are a staple breakfast item in Britain. A traditional full British breakfast consists of bacon, sausage, grilled/broiled tomatoes, toast and baked beans. Heinz® Baked Beans in cans are often served there, but homemade is better and healthier. They're flavorful, lightly sweetened, hearty, and quick-and-easy in the Instant Pot®.
Provided by lutzflcat
Categories Baked Beans
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Place navy beans in a multi-functional pressure cooker (such as Instant Pot®). Add water and vegetable stock, stirring well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 28 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the instant-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Test beans for doneness. If they are not quite soft enough, cook in increments of 2 minutes using instant pressure release until you reach your desired doneness. Drain the beans reserving the bean liquid; set aside.
- Combine tomato paste, maple syrup, Worcestershire sauce, vinegar, brown sugar, garlic powder, and 1 1/4 cups of the reserved bean liquid in the pot. Add cooked beans and season with salt and pepper. Stir until beans are well coated. Select Saute function on low temperature.
- Cook until mixture starts to bubble and slightly thicken, about 3 minutes. If mixture is too thick, add some more of the reserved bean liquid until you reach your desired consistency.
Nutrition Facts : Calories 277 calories, Carbohydrate 52.9 g, Fat 1.1 g, Fiber 17.3 g, Protein 15.9 g, SaturatedFat 0.1 g, Sodium 166.9 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
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