Pressure Cooker Baked Beans

Pressure Cooker Baked Beans

from thefoodieeats.com
100 min

Southern-style baked beans from scratch with deep, rich, and sweet flavor!

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. 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. 2

    Using sauté setting – add bacon to pot cook until almost crispy, stirring frequently.

  3. 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. 4

    Add beans, stock, maple syrup, molasses, ketchup, brown sugar, Worcestershire sauce, mustard, and pepper. Mix well to combine.

  5. 5

    Lock lid and cook for 60 minutes at high pressure. 

  6. 6

    Once cook time is complete, allow pressure to naturally release for at least 15 minutes. Then release remaining pressure and remove lid.

  7. 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. 8

    Then switch to "keep warm" setting, add salt, mix well, and let sit for at least 10 minutes before serving.