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Pressure Cooker Baked Beans

Pressure Cooker Baked Beans



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1 Par-cook the beans: Combine the dried beans and 8 cups of the water in an electric pressure cooker. Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position.

If you are using an Instant Pot, select the “Bean/Chili” program, then adjust the time to 15 minutes. If your pressure does not have a “Bean/Chili” program, set it manually to “High Pressure” for 15 minutes.

It will take about 20 minutes for your pressure cooker to come up to pressure, and then the 15 minutes of actual cooking will begin.

2 Naturally release the pressure and drain the beans: When the timer goes off, wait for the pressure to release naturally for 15 minutes, then release the rest of the pressure by moving the pressure release knob from “Sealing” to “Venting.” It will take a minute or two for the pressure to release completely.

At this point, the beans should be mostly cooked through, but still firm. It's fine if there's still a little bit of white at the center. If you'd like to use some of the bean cooking liquid to make your baked beans, scoop out 1 1/2 cups of liquid and set it aside.

Wearing a pair of heat-proof mitts, lift the inner pot out of the pressure cooker and drain the beans into a colander in the sink. Wash out the pot and return it to the pressure cooker.

3 Prepare the cooking liquid: In a small bowl, whisk together the molasses, sugar, mustard, ground cloves, and 1 1/2 cups water or reserved bean cooking liquid. Set aside.

4 Sauté the bacon and onions: Reset the electric pressure cooker, then select its “Sauté” program. Add the bacon to the pot and sauté it until it begins to render some fat, about 5 minutes.

Add the onions and sauté until they are translucent, about 5 more minutes. When done, hit "Cancel" to stop sautéing.

5 Finish cooking the beans: Gently stir the beans and the cooking liquid into the pot with the bacon and onions. Secure the lid on the pressure cooker, again making sure that the pressure regulator is set to the “Sealing” position.

If you are using an Instant Pot, select the “Bean/Chili” program, then adjust the time to 15 minutes. If your pressure does not have a “Bean/Chili” program, set it manually to “High Pressure” for 15 minutes.

It will take about 15 minutes for your pressure cooker to come up to pressure, and then the 15 minutes of actual cooking will begin.

6 Let the pressure release naturally: When the cooking program finishes, let the pressure cooker completely release its pressure naturally. This will take about 30 minutes.

Don’t perform a quick release, as the thick cooking liquid will sputter out of the pressure release valve.

7 Serve the beans warm: They are very good straight out of the pot, and taste even better the next day. Reheat beans over low temperature on the stovetop, in a low oven, or in the microwave.


Pressure Cooker No-Soak Baked Beans

Team Mealthy

One of the great blessings of a pressure cooker is the ability to cook dried beans without an overnight soak. This recipe shows that even baked beans can be accomplished in a much shorter amount of time thanks to your countertop wonder! Cook dried Great northern beans with onion, bacon, ketchup, and brown sugar for a terrific traditional take on a standard side dish you can enjoy warm or cold.

Appliances

For best results, we recommend using:


Shopping List

  • dried navy beans
  • onion
  • bbq sauce
  • ketchup
  • bacon or bacon bits
  • water
  • oil
  • salt and pepper

Slow cooker beans, Instant Pot beans, or beans baked in the dutch oven. So many great ways to enjoy this ultimate comfort food. Who doesn’t enjoy baked beans on toast?

Cooking baked beans from scratch gives you full control of the ingredient list. Flavors can be adjusted to personal taste! Use all kinds of bbq sauce flavours, spicy ketchup and of course maple syrup.


Ingredients

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  • 1 pound dried great northern beans
  • 1/3 cup syrup
  • 1/3 cup brown sugar
  • Three tablespoons Dijon mustard
  • 1/8 teaspoon of cloves
  • 8 ounces bacon
  • One medium onion, sliced.

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These leftover beans last covered in the fridge for 5-6 days. You can freeze them in a freezer-safe container for 2-3 months.

To make these beans on the stovetop with canned beans: bring 2 cans drained and rinsed beans, just ¾ cup water, and the rest of the ingredients to a simmer over medium to medium-high heat in a medium-size saucepan. Continue cooking over medium heat for 10-15 minutes, stirring every few minutes, or until the bean sauce thickens up. Remove from heat and enjoy!

Nutrition Information

Yield

Serving Size

This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dieticians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.


Pressure Cooker Baked Beans - Recipes

Pressure Cooker Baked Beans

Ingredients

  • 5 slices bacon, cut in half crosswise
  • 1 large sweet onion, chopped
  • 3 cloves garlic, minced
  • 1 can (16 ounces) tomato sauce
  • 1 can (12 ounces) cola, not diet
  • ½ cup packed light brown sugar
  • 1 tablespoon spicy brown mustard
  • 1 teaspoon salt
  • ½ teaspoon dried crushed red pepper
  • ½ teaspoon ground black pepper
  • 1 bag (16 ounces) dried Northern beans, rinsed
  • 4 cups water

Directions

  1. Remove lid of pressure cooker. Press BROWN/SAUTÉ mode and add bacon to cooking pot in a single layer, overlapping slightly if necessary. Turning several times, brown 6 to 7 minutes. Remove bacon to a plate. Add onion and garlic to bacon fat in pot. Stirring occasionally, cook 5 minutes. Turn off BROWN/SAUTÉ mode.
  2. Add tomato sauce, cola, brown sugar, mustard, salt, red pepper and black pepper. Whisk to combine. Add beans and stir in 4 cups water.
  3. Place lid on pressure cooker, turn lid to lock and move steam release valve to closed position.
  4. Press BEANS mode and adjust cooking time to set for 60 minutes.
  5. When cooking has finished, allow a natural pressure release.
  6. Remove lid and stir. Press BROWN/SAUTÉ mode. Stirring occasionally, cook 10 to 15 minutes or until thickened. Turn off BROWN/SAUTÉ mode. Beans will still be a little soupy. Allow to stand for 15 minutes to thicken up.
  7. Chop reserved bacon and stir into beans before serving.

Serves: 8-10 (yield 8 cups)

Test Kitchen Tip: If using MANUAL mode, select HIGH pressure and set for 60 minutes. When fin-ished cooking, allow a natural pressure release.


Pressure Cooker Baked Beans

At a recent family BBQ, we were asked to bring baked beans. Easy, right?? The only caveat – they couldn’t just be baked beans from a can, they needed to be doctored in some why. Say what. I’ve never made baked beans from scratch, and had no idea where to even start. Baked Beans are the quintessential American side dish – there is no way I could mess these up!! Thankfully this amazing Pressure Cooker Baked Beans recipe saved the day!

Although Pressure Cooker Baked Beans definitely have a bit of a different flavor and texture than canned beans, I am confident this easy baked beans recipe will become a staple at your summer BBQ’s! We received sooo many compliments on these beans, and even the kiddos didn’t leave a single bean on their plate!

Preparing Pressure Cooker Baked Beans

To make baked beans, combine the dried beans and 8 cups of the water in an electric pressure cooker. Secure the lid on the pressure cooker.

Select the “Bean/Chili” program, then adjust the time to 15 minutes. If your pressure does not have a “Bean/Chili” program, set it manually to “High Pressure” for 15 minutes. Allow the pressure to release naturally for 15 minutes, then release the rest of the pressure by moving the pressure release knob from “Sealing” to “Venting.”

Wearing a pair of heat-proof mitts, lift the inner pot out of the pressure cooker and drain the beans into a colander in the sink. Reserve 1 1/2 cups of cooking liquid and set it aside. While your beans are cooling, prepare the sauce. In a small bowl, whisk together the molasses, sugar, mustard, salt, pepper, and 1 1/2 cups water or reserved cooking liquid.

Set the electric pressure cooker to “Sauté”. Add the bacon to the pot and sauté it until it begins to render some fat, about 5 minutes. Add the onions and sauté until they are translucent, about 5 more minutes. When done, hit “Cancel” to stop sautéing.

Return the beans and the cooking liquid to the pot with the bacon and onions. Secure the lid on the pressure cooker, again making sure that the pressure regulator is set to the “Sealing” position.

Select the “Bean/Chili” program, then adjust the time to 15 minutes. Allow the pressure cooker to naturally release its pressure.

Do I need to soak the dry beans?

Normally when making baked beans from scratch you need to soak the dry beans in water overnight, but with a pressure cooker you can cook the dry beans and water together, without soaking them first, and you’ll end up with tender, perfect beans for making baked beans.

Can I substitute canned beans instead of dry beans?

Absolutely! If you’d rather use canned beans start with step 3 of the recipe, and when it’s time to add the beans, substitute 16 oz canned beans.

Almost any kind of canned beans may be substituted for the Great Northern or Navy beans. Substitute an equal amount of black beans, kidney beans, garbanzo beans, butter beans, cannellini beans, pinto beans, or lima beans.

Draining and rinsing helps reduce the sodium in the bean recipe.

AuthorAaron Difficulty Intermediate

Recipe Summary

  • 8 slices bacon, chopped
  • 2 (15 ounce) cans baked beans with pork
  • ½ cup ketchup
  • 6 tablespoons brown sugar
  • ½ teaspoon dry mustard powder

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and cook until browned and crispy but not burned, about 6 minutes. Transfer bacon to a baking sheet lined with paper towels. Allow grease to drain.

Pour off some liquid from the beans, clearing at least 1 inch from the top of the can, but leaving some liquid. Add beans and remaining liquid, ketchup, brown sugar, and mustard to the Instant Pot®. Mix in bacon. Close and lock the lid. Select high pressure according to manufacturer's instructions set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.


Instant Pot baked beans

Without the need to soak your beans overnight it just takes about an hour and a half start to finish!

If you&rsquore looking to wow guests without slaving over the stove This. Is. IT. You can load them up with bacon and/or give them a little kick with some chili powder.

This recipe has raving reviews and has been taken to countless potlucks where others have asked for the recipe. Please do share. 😉

Cooking beans in a pressure cooker is easier than you might think. I have done it many times and each time they come out tender and full of flavor.


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The Very Best Pressure Cooker BBQ “Baked” Beans

One of the challenges we face as busy parents is putting whole, healthy, and inexpensive meals on the table – especially while trying to navigate through the chaos of the week. Kids have sports and after-school activities, work, holiday planning, not to mention the daily household tasks we need to get done. It’s craziness. If I don’t plan ahead, we end up eating out and that is financially draining. We just can’t afford to eat out more than once, maybe twice a month. Managing a family can seem overwhelming at times, but with a little planning, it’s possible and very empowering.

For my family our main concerns are these four things:

Whole Foods– Everyone in my family is active, from running to soccer. We all need food that fuels our body. I am always on the hunt for whole, healthy options. We are not vegans, but try to eat at least three vegan or vegetarian options per week. We need the healthy carbs to keep us performing our best, plus, it’s better for the environment. One problem: my kids love meat. It’s not always easy to find vegan meals that they will gobble down. We are working on it, and they are getting much better about trying new things. HERE is a list of the best whole foods for athletes.

Price– For this family, we like to spend our money on bigger things, like our children’s education and athletics. In order to make that happen, we have to scrimp and save on the little things like our food budget. I actually find this challenging in a fun and exciting way. Read about that HERE.

Convenience– We are busy after-school almost every day of the week, so making something that is quick and easy is essential. If it’s overly complicated, I get overwhelmed and we end up going out. Make it easy (including clean up), and I will cook every night of the week. That’s what lead me to purchase this Instant Pot Pressure Cooker.

Crowd Pleasing– There is nothing more defeating than putting in all the effort to make a meal and no one eats it. I can’t tell you how many times a year this happens, and it sucks. Don’t let this discourage rom continuing to try, though. For every time you make a loser, you are one step closer to a winner. Once you find what they like it helps when evaluating new recipes, and you can always serve it again.

My family loves BBQ, but generally speaking, these main dish recipes are full of meat. We can’t afford to eat a fancy cut of meat all of the time, so the challenge is how to satisfy their taste buds on a budget, using whole foods, and keep it full of healthy carbs?

While at the Dollar Tree last week, their huge selection of dried beans caught my eye. I have never been a fan of dried beans because they seem like a hassle, but they were actually really easy to prepare with the Instant Pot. One thing that has always bothered me about dried beans is the texture. I do not care for al denté beans. I like them very soft and well cooked. I feel like when cooked like this, they absorb the flavors better and the texture is more appealing.

This recipe was a crowd pleaser for my family. It costs less than $5.00 to make and feeds my family of five. It even yielded leftovers, so we had lunches for the next day or two. It is full of healthy carbs for peak performance and it was very easy to make. It met all of my criteria!


Watch the video: Αρτηριακή Πίεση (August 2022).