Instant Pot Baked Beans
Baked beans are a summer staple, and these, while not actually baked, are so fun and easy to make because they are cooked in the Instant Pot pressure cooker.
Servings: 4 people
Calories: 652kcal
Ingredients
- 1 lb small white beans dried
- 1 lb kidney beans dried
- 1 Tbs olive oil
- 1 yellow onion approximately 1 heaping cup when chopped fine
- 6 cups water
- 1/2 cup molasses
- 1 cup ketchup
- 2 Tbs Dijon mustard
- 2 Tbs Worcestershire sauce
- 1/2 cup candied jalapenos in juice
- 1/2 cup brown sugar
- salt and pepper to taste
Instructions
- Rinse dried beans, and remove any foreign objects
- Soak beans for 3 hours or put beans in instant pot and cover with water, and cook on high pressure for 10 minutes.
- Once the 3 hours is up, or they have cooked for 10 minutes, remove them from pot, and strain.
- Turn instant pot on to the saute function
- Put the olive oil in the bottom of your pot liner, and add the finely chopped onions
- Saute 2-3 minutes until fragrant and beginning to be translucent.
- Add the 6 cups of water to the pot
- Add the beans to the pot
- Add remaining ingredients
- Stir well, make sure all beans are submerged in liquid
- Put lid on and lock into place, set valve to sealing
- Turn off the saute function, and now turn on the manual function, and set to 50 minutes.
- Let pot come to pressure, and then cook for the 50 minutes. When timer rings, let naturally release for 15 minutes
- When 15 minutes is up, quick release remaining pressure
- Stir beans well, taste, and add additional seasoning as desired.
Nutrition
Calories: 652kcal | Carbohydrates: 133g | Protein: 22g | Fat: 4g | Sodium: 765mg | Potassium: 2081mg | Fiber: 16g | Sugar: 74g | Vitamin A: 430IU | Vitamin C: 20.3mg | Calcium: 284mg | Iron: 10.6mg