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INSTANT POT BAKED BEANS
This Instant Pot Baked Beans recipe starts off with dried navy beans then has layers of flavor added that give it that "simmered all day" taste!
Time to Pressure
Instant Pot Baked Beans
Brandie @ The Country Cook
bag dry navy beans
salt & pepper,
diced red onion
diced green bell pepper
Sift through beans to check for stray rocks, twigs and leaves.
Add beans, water and salt to a 6-8 quart Instant Pot pressure cooker. Secure lid, close steam valve to sealing and cook on manual (high pressure) for 25 minutes.
Note: Instant Pot may take about 10 minutes before it comes to full pressure then it will begin the 25 minute cook time.
Allow it to do a natural release. Remove lid and pour beans into a strainer. Rinse with cold water. Set aside.
Wipe out the inside of the Instant Pot basin.
In the Instant Pot basin, add olive oil and chopped bacon. Season bacon with a bit of salt & pepper. Select “SAUTE’” and adjust your cook level to high.
Stir and cook for around 5-8 minutes, or until bacon has released some fat.
Then stir in onion and bell pepper with the bacon. Cook until onions begin to turn translucent. Add additional olive oil if necessary if your bacon didn't produce much fat.
Finally, stir in beans, brown sugar, barbecue sauce, mustard and garlic.
Secure lid, close steam valve to sealing and cook on Manual (high pressure) for 15 minutes.
Again, it may take about 10 minutes before the Instant Pot comes up to full pressure then it will begin the 15 minute cook time.
Allow the pressure to naturally release. Carefully open lid, and gently stir mixture to combine.
Serve as desired.
Want to use canned pork and beans instead of dried navy beans? Just switch out the dried beans with a 56 oz. can of pork and beans and start with Step 6.
Recipe courtesy of www.thecountrycook.net