Instant Pot Baked Beans
Ingredients
The beans
-
1
pound
dried navy beans
-
8
cups
water
The sauce
-
3
tablespoons
molasses
-
2
teaspoons
salt
-
to taste
freshly ground black pepper
-
1
tablespoon
yellow mustard
-
½
cup
ketchup
-
1
tablespoon
Worcestershire sauce
-
¼
cup
brown sugar
The aromatics
-
1
tablespoon
neutral oil
-
8
ounces
bacon
-
1
medium
onion
Instructions
- Add dried navy beans and 8 cups of water to the Instant Pot, seal the lid, and set to Manual High Pressure for 15 minutes.
- After the timer runs out, allow a natural release for 20 minutes, then quick release any remaining pressure and remove the lid.
- Drain the liquid from the beans and rinse them under cold water.
- Rinse out and dry the Instant Pot, then set it to Sauté mode.
- Heat the neutral oil in the pot, then add diced bacon and onion, cooking for 1 to 2 minutes.
- Pour in ½ cup of water to deglaze the pot, then turn off Sauté mode.
- Return the beans to the pot and add the molasses mixture, stirring gently to coat the beans.
- Cover with the lid and seal, then set to Manual High Pressure for 20 minutes.
- Once the timer runs out, allow a natural release for 20 minutes, then quick release any remaining pressure and serve.
Nutrition Facts (estimated)
Servings
8
Calories
398
Total fat
14g
Total carbohydrates
53g
Total protein
17g
Sodium
968mg
Cholesterol
19mg
You might also like