Baked Beans

By February 19, 2012

Submitted by Deborah P.

Ingredients:

  • 1 lb. small white beans (sometimes called Navy beans, or Northern white beans)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/3 cup molasses
  • 1/3 cup maple syrup
  • 1 tablespoon mustard powder
  • 1/8 cup balsamic vinegar
  • ground pepper
  • 4 cups of water or more as needed to cover beans
  • 2 tsp. salt (optional)

Instructions:

Soak beans over night in pot with cold water. Discard water in morning, and rinse the beans. Cover with 4 cups of fresh water, or more as needed. Cook the beans with the “Bean/Chili” at high pressure for 10 minutes to begin the softening process; skim off and discard any frothy stuff that rises to the surface. Add all of the other ingredients, top up water if necessary and pressure cook on “bean” setting for 45 minutes. The beans turn out uniformly soft and delicious. The Instant Pot will accommodate this recipe doubled which can be easily frozen in serving sizes.

I like the way the Instant Pot does the Baked Beans better than any other method. I have been doing Baked Beans for over 30 years. Originally, I did them in a casserole in the oven which took about 12 hours and required someone to top up the liquid frequently… terribly inconvenient. My next attempt was with a crock pot, which was much more convenient, but the product with both methods often had some hard beans remaining which detracted from the flavour and texture. Now, the Instant Pot produces a perfectly even product, superior in every way to the other methods; and because it requires so much less power (less than an hour) it is a more eco-friendly method as well. :-)

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Comments

21 Responses to “Baked Beans”

  1. Chuck says:

    WELL …. I followed the directions completely and the beans did not thicken …. so I put them in for another 10 minutes and we will see. I hope it works because the taste was great !!!!!

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  2. Carl says:

    The beans were way too cooked. I’d reduce the cooking time by about 15 minutes.

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  3. Leaetta says:

    the recipe says to cook on beans/chili for ten minutes but the pot will only let me adjust the time to 25 30 or 40

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    Instant Pot Staff Reply:

    You can press +/- to change the time settings.

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  4. Donna says:

    Hi Michele, dry beans need to be cooked for about 30 minutes.

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    Michele Reply:

    Thank you, Donna!! They came out perfect.

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  5. Michele says:

    Can anyone tell me how to adjust the time if i don’t soak the brand’s overnight? Thanks!!

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  6. Bernadette says:

    The question of “what happens” after the first 10 minutes was STILL
    not answered. I started this recipe and did the 10 minutes. Now the pressure cooker won’t open. Am/was I suppose to leave it?? Or do a quick release???? Please update the recipe with the complete instructions.

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    Donna Reply:

    Typically letting the pot rest for a few minutes after the cooking completes, and then releasing pressure to open the lid gives the best results. Some call this “10 minute NPR”.

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  7. Zakbirch says:

    How many portions is this recipe ? Quantity of spices and celery?thanks

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  8. jonn says:

    Can I use my regular bean recipe? it calls for pork fat and a few ingredients like brown sugar. New to instant pot as well

    [Reply]

    Donna Reply:

    Hi John, welcome to Instant Pot! If your regular bean recipe is not for a pressure cooker, it will need a much shorter actual cook time, as most beans can be cooked in about 1/2 an hour from dry beans with “natural pressure release” NPR (meaning you do not release pressure after cook time, but just let the pot sit ’till pressure dissipates on its own), or about 6-8 minutes for most beans if they have first been soaked with NPR. So you might read through some pressure cooker recipes to see how you might wish to adapt yours.

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    Donna Reply:

    John, You might also enjoy the comradery and recipes being shared at our new Instant Pot® Community.

    Join the conversation here:
    https://www.facebook.com/groups/InstantPotCommunity/

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  9. Mike says:

    I’m making beans today with a few recipe changes. I will post my results later.

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  10. Donna says:

    As Goldie pointed out over two years ago, “Pressure cook for 10 minutes to begin the softening process” needs clarification. Pressure cook for 10 minutes HOW? On the Bean setting? On Manual, and if so, low or high pressure? Quick or natural release after the 10 minutes are up? Please, some of us are new to pressure cooking!

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    Instant Pot Staff Reply:

    Cook the beans with the “Bean/Chili” at high pressure for 10 minutes.
    We’ve updated the recipe description. Thanks for pointing it out.

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    Donna Reply:

    That’s how I did it. Thanks!

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    Lisa Reply:

    Sorry – you did not reply about release type…again, I am new at this!!! Thanks!!

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  11. Barb says:

    I’ve just purchased the instant pot duo and would like to subscribe to new posts.

    M

    [Reply]

  12. Nina says:

    Im making this right now with navy beans & black eyed peas (thats all I had to make a pound) One additionall ingredient an 800gr Honey Maple Smoked Ham is going in the pot for the second round of cooking. I cant wait to see how it all turns out!

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  13. Amy Gardiner says:

    I’ve been making baked beans for over 30 years as well and I have never had them come out as perfect as these!! I tweaked a bit by adding some worchestershire and some of my own home made ketchup. Perfect and delicious

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