Instant Pot Baked Beans

Ever tried Instant Pot Baked Beans? This is a hearty, delicious dish that fits perfectly into any potluck dinner, backyard BBQ, or just about any occasion that calls for a savory side. With their sweet and smoky flavor, they’re a true crowd-pleaser that can stand on its own or complement a variety of entrees. Best part? You can whip it up right in your Instant Pot, making it a convenient recipe for those busy weeknight dinners. Apart from the delightful flavor profile, the beauty about these beans lies in its versatility ��� you can tweak it to your liking, add a dash of this or a pinch of that, end result? An entirely fresh spin on the classic!

Our recipe will give you a batch of baked beans that are perfectly sweet, tangy, and wonderfully spiced. Now let’s get down to the nitty-gritty, and why y’all are here. I promise this Instant Pot Baked Beans recipe will make you fall in love with your Instant Pot all over again.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Servings: 6 servings
• Yield: 6 cups

Ready to make your taste buds dance? Grab your Instant Pot and lets get cooking!

Ingredients & Equipment You’ll Need

• 1 lb Navy Beans
• 1 Onion, diced
• 2 cloves Garlic, minced
• 1/2 cup Molasses
• 1/2 cup Ketchup
• 1/4 cup Brown Sugar
• 1 teaspoon Mustard Powder
• 4 cups Water
• Salt and Pepper to taste

For this recipe, you’ll need an Instant Pot or similar pressure cooker.

The navy beans and molasses give the dish its characteristic baked beans flavor. If you prefer a different type of bean, feel free to substitute. However, navy beans hold their shape well under pressure.

How To Make Instant Pot Baked Beans

1. Start by rinsing the navy beans, and then put them in the Instant Pot with the water. Set the pot to high pressure for 25 minutes.
2. Once the beans are done, drain them and set aside. Now saut�� the onion and garlic in the pot until they are translucent and fragrant.
3. Add the other ingredients to the pot – the molasses, ketchup, brown sugar, mustard powder, and the cooked beans. Stir well until everything is combined.
4. Now all that’s left is to cook the mixture on high pressure for another 20 minutes. When it’s done, let it naturally release for 15 minutes. Then, season it with salt and pepper to your taste and enjoy!

Tips For The Best Results

• To increase the flavor, try adding a smoked ham hock or some diced bacon along with the beans.
• If the sauce is too thin after cooking, you can leave it on the Saut�� setting for a few minutes to reduce and thicken.

Storage Tips

• Instant Pot Baked Beans store beautifully. Just allow them to cool before refrigerating in an airtight container. They’ll last for up to one week.

Frequently Asked Questions

Q: Can I use canned beans instead?

A: Yes, but you’ll need to adjust the cooking time as canned beans are already cooked.

Q: Could I use another type of bean?

A: Definitely! Just remember that firmer beans like navy beans hold up well to pressure cooking.

Q: Is this dish gluten-free?

A: It can be! Just be sure to check all your ingredients for hidden gluten.

Q: Can I make it vegetarian?

A: Yes! Leave out any meat additions like ham hock or bacon for a vegetarian variant.

Q: Can this dish be frozen?

A: Yes, it freezes beautifully. Store in an airtight container and it should be good for up to 2 months.

Nutritional Facts of Instant Pot Baked Beans

Per serving:

• Calories: 268
• Protein: 11g
• Fat: 1g
• Carbohydrates: 51g

In conclusion, my verdict is ��� you’ve gotta try this Instant Pot Baked Beans recipe at least once and see the magic unfold. It’s simple, quick, and packed with flavors that are sure to wow your family or party guests. Serve it up hot with some crusty bread, or alongside your favorite BBQ dishes ��� you won’t be disappointed!