Baked Beans

By: The Instant Pot College Cookbook by Julee Morrison

Baked Beans
cuisine icon Cuisine
Modern
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Dairy Free
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon 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 icon Prep Time
5 min
cook icon Cook Time
16 min

serving icon 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.
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