Instant-Pot Baked Beans
Cook up classic Instant-Pot Baked Beans in a fraction of the time! This dairy-free recipe features rich molasses, savory bacon, and sweet brown sugar.
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.
Nutrition
Calories: 153kcalCarbohydrates: 34gProtein: 3gFat: 1gSaturated Fat: 0.3gSodium: 235mgFiber: 4g
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