Pressure Cooker Baked Beans
Ingredients
- 1 pound dried navy beans
soaked at least 8 hours
- 1 lb. thick cut bacon
roughly chopped
- 1/4 cup apple cider vinegar
- 1 cup yellow onions
diced
- 3/4 cup green bell pepper
diced
- 4 cups chicken stock
unsalted
- 1/4 cup 100% maple syrup
- 1/3 cup molasses
- 1/4 cup dark brown sugar
packed
- 1/3 cup ketchup
- 1 Tbsp. Worcestershire sauce
- 2 tsp. dry mustard
- 1/4 tsp. black pepper
- 3 Tbsp. cornstarch
- 1/2 cup water
- 2 tsp. sea salt
Directions
- 1
Add 1 tablespoon of salt to Pyrex dish. Fill dish with about 6 cups of lukewarm water and mix until salt dissolves. Add dry navy beans to dish and soak overnight (or for at least 8 hours). Drain beans, rinse, and remove any possible stones.
- 2
Using sauté setting – add bacon to pot cook until almost crispy, stirring frequently.
- 3
Then add onions, green peppers, and vinegar. Cook until onions and peppers are semi-soft and vinegar is evaporated, stirring frequently; making sure to scrape up brown bits from bottom.
- 4
Add beans, stock, maple syrup, molasses, ketchup, brown sugar, Worcestershire sauce, mustard, and pepper. Mix well to combine.
- 5
Lock lid and cook for 60 minutes at high pressure.
- 6
Once cook time is complete, allow pressure to naturally release for at least 15 minutes. Then release remaining pressure and remove lid.
- 7
Combine cornstarch and water in a small bowl. Switch pot back to sauté setting and pour in cornstarch slurry. Mix well and continue stirring for 3-4 minutes or until desired consistency is reached.
- 8
Then switch to "keep warm" setting, add salt, mix well, and let sit for at least 10 minutes before serving.
Pressure Cooker Baked Beans
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Based on 55 ratings
Rating Breakdown
About this Recipe
Craving the ultimate Southern-style baked beans from scratch, bursting with deep, rich, and sweet flavor? This pressure cooker recipe delivers that authentic taste you love, making it simpler to achieve tender, flavorful beans without simmering for hours on the stovetop.
Why This Recipe Works
This recipe shines by harnessing the power of the pressure cooker to transform humble navy beans into a dish of incredible depth and tenderness in significantly less time. Starting with soaked dried navy beans ensures a creamy texture, while a robust blend of thick cut bacon, maple syrup, and molasses creates that signature sweet and savory profile. The inclusion of apple cider vinegar and Worcestershire sauce balances the richness, adding a tangy complexity that elevates every spoonful.
What to Expect
Prepare for a truly comforting and hearty experience. You'll be greeted with incredibly tender beans suspended in a thick, glossy sauce that’s both wonderfully sweet and savory, with a subtle smoky undertone from the bacon. The diced yellow onions and green bell pepper melt into the sauce, contributing aromatic depth without overwhelming the star ingredients. This isn't just a side dish; it's a flavorful masterpiece that tastes like it’s been slow-cooked all day, perfect for satisfying a crowd or enjoying on a cozy evening.
Customization & Variations
For a vegetarian version, simply omit the bacon and use vegetable stock instead of chicken stock; consider adding a dash of smoked paprika for a hint of smoky flavor. Feel free to experiment with other dried beans like Great Northern or cannellini, ensuring they are properly soaked. If you prefer a spicier kick, a pinch of cayenne pepper or a dash of hot sauce can be stirred in at the end.
Serving & Context
These Pressure Cooker Baked Beans are the quintessential accompaniment to any barbecue, picnic, or family gathering. They pair beautifully with grilled meats, fried chicken, or simply served alongside a slice of cornbread for a comforting meal.