Instant Pot Baked Beans
Ingredients
The beans
-
1
pound
dry navy beans
-
3¾
cups
water
The sauce
-
1
cup
ketchup
-
½
cup
light brown sugar
-
¼
cup
molasses
-
3
tablespoons
apple cider vinegar
-
1½
tablespoons
whole grain mustard
-
1
tablespoon
Worcestershire sauce
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
¼
teaspoon
smoked paprika
-
to taste
salt
-
to taste
red pepper flakes
Instructions
- Rinse the navy beans and remove any debris, then add them to the Instant Pot with water.
- Lock the lid in place, set the vent to sealing, and cook on high pressure for 27 minutes.
- While the beans are cooking, whisk together the BBQ sauce ingredients in a bowl.
- After cooking, allow the pressure to release naturally for 15-20 minutes, then check the beans for tenderness.
- If the beans are not tender, cook on high pressure for an additional 2 minutes.
- Add the BBQ sauce to the cooked beans without draining the water unless a thicker sauce is desired.
- Select 'sauté' and simmer the mixture for 10 minutes, stirring occasionally to thicken the sauce.
Nutrition Facts (estimated)
Servings
12
Calories
129
Total fat
1g
Total carbohydrates
25g
Total protein
3g
Sodium
367mg
Cholesterol
0mg
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