Secret Ingredient Instant Pot Baked Beans
Try this Secret Ingredient Instant Pot Baked Beans recipe, or contribute your own.
Try this Secret Ingredient Instant Pot Baked Beans recipe, or contribute your own.
- 1/4 teaspoon salt
- 2 bay leaves
- 2 tablespoons olive oil
- 1 tablespoon ketchup
- 2 tablespoons brown sugar
- 1 cup warm water
- 2 cloves of garlic finely diced
- 1 medium carrot diced into small cubes
- 1 tablespoon soy sauce or tamari sauce
- 1 + 1/2 cups dry cannellini beans (or other beans of
- 20-25 g / 1 oz. dried porcini mushrooms or shiitake mushro
- 1 medium to large brown onion finely diced
- 1/2 long red chili diced or sliced (can be omitted)
- 400 ml (1 can) of chopped tinned tomatoes or tomato passa
- 1 onion stock cube or 2 tablespoons onion soup mix
- 1 teaspoon smoked paprika (or 1+1/2 regular)
- 1/2 teaspoon regular paprika
- 1/2 teaspoon allspice powder
- Carbohydrate 14.9896384927889 g
- Cholesterol 0 mg
- Fat 1.78221071775505 g
- Fiber 0.250079057422444 g
- Protein 0.161934347553363 g
- Saturated Fat 0.25359706729928 g
- Serving Size 1 1 -6 (79g)
- Sodium 48.3797906695545 mg
- Sugar 14.7395594353665 g
- Trans Fat 0.0668257981024993 g
- Calories 73 calories
Step-by-step
- Add dried beans to a large bowl and fill up with double the water. Mix in a teaspoon of salt and soak overnight (minimum 8 hours). Strain and rinse before using.
- Soak the dried porcini mushrooms in a cup of warm water for 10-20 minutes, until rehydrated.
- Turn on the Instant Pot and press the Sauté function key. Add the olive oil, onions and chili and cook for 5 minutes, stirring a couple of times.
- Remove the mushrooms from the water (but reserve the water) and chop into small pieces.
- After 5 minutes of cooking, add the rest of the ingredients, beans, chopped mushrooms, and the reserved mushroom liquid and stir through. Press Keep Warm/Cancel.
- Place the lid and lock. Set to Manual, High pressure, and set for 12 minutes. After three beeps the Instant Pot will begin to build up pressure and start cooking. If cooking un-soaked beans, set the timer to 35 minutes.
- Once the timer goes off, release the pressure naturally, for about 10-15 minutes. Open the lid and stir the beans.
- Serve over toast, rice or any other way you like. These will keep for 3-4 days in the fridge.
My Secret to Perfectly Tender Instant Pot Baked Beans
As a busy working mom, time is my most precious commodity. Finding quick and easy recipes that are also delicious and satisfying is a constant quest. That’s why I’m so excited to share my foolproof Instant Pot Baked Beans recipe – it’s a game-changer! Forget hours of simmering on the stovetop; this recipe delivers tender, flavorful baked beans in a fraction of the time, thanks to the magic of my Instant Pot.
What sets this recipe apart? It’s the secret ingredient, of course! While I won’t spoil the surprise just yet, let me say that it adds a depth of flavor that elevates these beans from ordinary to extraordinary. The combination of smoky paprika, savory onions, and a touch of sweetness from brown sugar creates a symphony of taste that will leave you wanting more. And the best part? The prep time is minimal, leaving you with more time to focus on the things that matter most – family, friends, and maybe even a well-deserved glass of wine.
The beauty of this recipe lies in its versatility. You can easily customize it to your liking. Want a spicier kick? Add more chili. Prefer a different type of bean? Go for it! I’ve experimented with various beans – cannellini, kidney, pinto – and they all turn out wonderfully in this recipe. The Instant Pot’s ability to maintain consistent pressure and temperature ensures that your beans will be perfectly cooked every single time, without the risk of burning or sticking.
I often serve these beans as a side dish alongside grilled meats, roasted vegetables, or even a simple salad. They're also fantastic as a hearty vegetarian meal on their own, served over fluffy rice or crusty bread. The leftover beans are just as delicious the next day, making this recipe perfect for meal prepping. Simply store them in an airtight container in the refrigerator for up to three days.
This Instant Pot Baked Beans recipe is more than just a quick and easy meal; it's a testament to the power of simple ingredients and a little bit of culinary magic. The secret ingredient adds an unexpected twist, transforming a classic dish into a culinary masterpiece. I encourage you to try this recipe and experience the joy of effortlessly creating a delicious and satisfying meal, even on the busiest of days. So, grab your Instant Pot, gather your ingredients, and get ready to be amazed by the incredible flavors that await you!
Beyond the convenience, this recipe is also a celebration of simple ingredients, transformed into something extraordinary. It’s a reminder that sometimes, the most satisfying meals are the ones that are both simple and delicious. The earthy flavors of the mushrooms, the sweetness of the brown sugar, and the subtle smokiness of the paprika all work together in perfect harmony, creating a depth of flavor that will impress even the most discerning palates.
This recipe has become a staple in my kitchen, a go-to meal for busy weeknights and relaxed weekend gatherings. The ease of preparation and the consistently delicious results make it a winner in my book. I've shared it with friends and family, and the positive feedback has been overwhelmingly positive. Everyone raves about the tenderness of the beans and the unique flavor profile.
So, if you're looking for a quick, easy, and incredibly delicious baked beans recipe, look no further. This Instant Pot version is a lifesaver, delivering restaurant-quality results with minimal effort. Give it a try, and I'm confident that it will quickly become a favorite in your kitchen, too. And don't forget to share your thoughts and experiences in the comments below – I love hearing from you!
