Baked Beans
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.
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.
- Carbohydrate 22.1065014530411 g
- Cholesterol 0 mg
- Fat 0.28943453557127 g
- Fiber 0.210824551950404 g
- Protein 0.489969891129651 g
- Saturated Fat 0.0221985605407542 g
- Serving Size 1 1 serving (216g)
- Sodium 174.799162814433 mg
- Sugar 21.8956769010907 g
- Trans Fat 0.0342092340721757 g
- Calories 88 calories
Step-by-step
- 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.
Traditional stovetop baked beans require hours of simmering to soften dried legumes and concentrate molasses-heavy sauces. This pressure cooker method drastically accelerates the timeline by utilizing canned beans and a brief high-pressure cycle.
- Omit the four bacon slices entirely to make the dish vegetarian, replacing the rendered fat with a half-tablespoon of neutral oil if you need extra lubrication for the initial sauté.
- Drain the bacon fat completely after browning the meat for six total minutes to keep the final liquid from separating or tasting overly greasy.
- Allow a full fifteen minutes of natural pressure release before manually venting, which lets the starches in the kidney, pinto, and great northern beans reabsorb cooking liquids without breaking apart.
- Measure the brown sugar loosely at one-third cup without packing it down, ensuring the ketchup and mustard balance correctly against the sweetness.
Standard electric pressure cookers work well for this recipe without requiring specialized inserts. Proper storage involves transferring cooled leftovers to an airtight container for up to four days in the refrigerator.
