Make delicious baked beans with a little help from your Instant Pot!
Last Monday, I found myself reaching for my go-to fave can of baked beans, when I thought to myself: why have I never tried to make my own baked beans? And to top that, why haven’t I even tasted homemade baked beans?
So, I decided to set about making some homemade baked beans with great haste. And just guess what I got to find out. Homemade baked beans are so much better than store-bought ones. I cannot believe I never thought to do this before.
But we get into habits of grabbing those cans with their oh-so-appealing pictures. You see a can of those baked beans looking all luscious and barbecue-saucy and you just reach for them, thinking that the baked beans are going to turn out looking (and tasting) like that picture on the can.
It’s called being human, after all, and humans (especially children) are weak to the charms of big-budget advertising. But speaking of charms. Let me tell you about how charming you’ll become to family and friends when you serve up some of these oh-so-delicious but easy Instant-Pot baked beans. It’s mom-friendly, being that you can throw them together super-fast and then let the Instant Pot bubble, simmer, and do all the work for you.
Why you will love these Instant-Pot Baked Beans
These Instant-Pot baked beans are so deeply flavorful, I’m going to stop buying canned beans and just freeze these ones instead. Plus, the Instant Pot makes whipping up your homemade beans so much easier, as you can precook the beans in just 15 minutes. Then you can start sautéing your bacon and vegetables, bring the sauce together, add back the beans and give the whole thing one final cook. So, get your accompaniments ready, folks, because these homemade baked beans will be ready before you know it.
How do I store leftovers?
After cooking, let the beans cool to room temperature and then transfer to an airtight container or storage bag. You can store these for up to 4 days in the fridge or freeze them for 90 days in gallon freezer bags with the air pushed out.
Serving suggestions
These baked beans go with all kinds of dishes, especially alongside this Oven-Baked Barbecue Chicken and some Cornbread Casserole. For a delicious veggie side, try this Garlic-Parmesan Grilled Corn Recipe to finish off the meal.
If this recipe has made you fall back in love with your Instant Pot, then try this easy, cheesy Instant Pot Mac And Cheese next time.
Instant-Pot Baked Beans
Ingredients
- 16 ounces dry navy beans
- 8 cups water for cooking beans
- 1/2 teaspoon salt
- 8 slices bacon roughly chopped
- 1 medium yellow onion finely chopped
- 1/2 bell pepper red or green, finely chopped
- 1 1/2 cups water divided
- 2/3 cup molasses
- 1/2 cup ketchup
- 1/3 cup light brown sugar
- 2 tablespoons spicy brown mustard
Instructions
- Rinse the navy beans well. Add the beans, 8 cups water, and 1/2 teaspoon salt to your Instant Pot. Secure the lid and set the cooker to high pressure for 15 minutes. Allow the pressure to release naturally. Drain the beans in a colander and rinse with cold water. Set the beans aside.
- Switch your Instant Pot to the 'Sauté' setting. Add the chopped bacon and cook until it starts to turn golden, stirring occasionally.
- Add the chopped onion and bell pepper and cook until soft. Add 1/2 cup of water and turn off the 'Sauté' setting. In a bowl, mix together molasses, ketchup, brown sugar, mustard, and the remaining 1 cup water. Add to the pot.
- Return the beans to the pot and stir to combine. Secure the lid and cook on high pressure for 25 minutes. Allow a natural pressure release, then open the lid and stir gently before serving.
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