Baked Beans

By: The Instant Pot College Cookbook by Julee Morrison

Prep time: 5 MINUTES Sauté: 6 MINUTES ON MEDIUM Pressure cook: 8 MINUTES ON HIGH Release: NATURAL FOR 15 MINUTES Total time: 44 MINUTES SERVES 8 DAIRY-FREE VEGETARIAN OPTION EQUIPMENT Measuring cups and spoons, chef’s knife, can opener, wooden spoon or silicone spatula, paper towels, mixing spoon This is my go-to recipe for baked beans that are sweet, rich, and tangy with a kick of spice. Their creamy texture makes them a perfect side dish, whether you eat them hot or cold.

Cuisine

Modern

Course

Side Dish

Difficulty

Easy

Duration

30-60 min

Diet

Dairy Free

Cooking Technique

Pressure Cook, Sauté

Keywords

30-60 min, 8 servings, bacon, brown sugar, chili powder, contributed, cook 16 min, dairy free, easy, great northern beans, ground mustard, ketchup, kidney beans, modern, pinto beans, prep 5 min, pressure cook, sauté, side dish, The Instant Pot College Cookbook by Julee Morrison, water

Prep Time

5 min

Cook Time

16 min

Servings

8 servings

Ingredients

4 slices bacon
15 oz kidney beans
15 oz pinto beans
15 oz great northern beans
3/4 cup Water
1/2 cup ketchup
1/3 cup brown sugar
1 tbsp ground mustard
1 tsp chili powder

Instructions

Add the bacon (if using) to the inner cooking pot. Select Sauté and adjust the heat to Normal or Medium. Cook the bacon for 3 minutes on each side, until almost crisp. Transfer the bacon to a paper towel–lined plate to drain, then chop it into bite-size pieces. Drain the fat from the pot.
Return the bacon to the pot and add the kidney beans, pinto beans, great northern beans, water, ketchup, sugar, mustard, and chili powder. Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure Cook and adjust the pressure to High. Set the time for 8 minutes. When cooking ends, let the pressure release naturally for 15 minutes, then turn the valve to “venting” to quick release the remaining pressure. Unlock and remove the lid and stir well before serving.