Description
This Instant Pot Baked Beans Recipe is made with dried pinto beans, onion, vinegar, sugar and tomato puree and cooked in the Instant Pot.
Ingredients
Scale
- 16 oz dried pinto beans
- 8 cups of water
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 cup tomato sauce or tomato puree
- 2 Tbsp apple cider vinegar
- 2 Tbsp brown sugar
- 2 Tbsp soy sauce
- 1 Tbsp honey mustard
- 1 tsp Worcestershire Sauce
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1/8 tsp cayenne
- freshly cracked pepper
- salt to taste
- Optional: 4 pieces of crispy crumbled cooked bacon OR ¼ cup bacon bits
Instructions
- Add beans, water and salt to your pressure cooker and pressure cook on high for 25 minutes. Allow to naturally release. Take the beans and strain into a colander.
- Hit sauté function for 10 minutes and add oil and onions. Using a wooden spoon, cook onions until soft about 5 minutes. Scrape bottom with wooden spoon if there are any brown bits stuck to prevent “burn” signal.
- Turn the pressure cooker off and add the tomato sauce, apple cider vinegar, brown sugar, soy sauce, honey mustard, Worcestershire sauce, paprika, onion powder, cayenne, pepper and salt. Add the strained beans back into the pot, as well as the cooked bacon, and stir. Cook on manual (high pressure) for 15 more minutes. Let it naturally release.
Notes
- Make sure nothing is stuck to the bottom after sautéing the onions and use your wooden spoon to scrape off any brown bits. This prevents the "burn" signal.
- Rinse and soak the beans: If you're using dry pinto beans or any other type of dry beans, it's recommended to rinse them thoroughly and soak them overnight before cooking. This helps to reduce cooking time and improve the texture of the beans.
- Adjust cooking time: The cooking time in the Instant Pot may vary depending on factors such as the size of the beans, the desired texture, and your personal preference. If you prefer softer beans, increase the cooking time by a few minutes. If you prefer firmer beans, decrease the cooking time slightly.
- Use natural pressure release: After the cooking cycle is complete, allow the pressure to release naturally for about 10-15 minutes before manually releasing any remaining pressure. This helps to ensure the beans are fully cooked and tender.
- Adjust seasoning to taste: The provided recipe may serve as a starting point, but feel free to adjust the seasonings according to your taste preferences. Taste the beans once cooked and add more salt, brown sugar, spices, or other seasonings if desired.
- Customize the flavor: Don't hesitate to experiment with different flavor variations by adding additional ingredients such as molasses, diced bell peppers, smoked paprika, or other herbs and spices. Tailor the recipe to your liking and create your own signature baked bean flavor.
- Add bacon for extra flavor: If you enjoy the flavor of bacon in your baked beans, you can crisp up some bacon separately and crumble it on top of the cooked beans before serving. This adds a delicious smoky and savory touch.
- Partially blend for desired consistency: If you prefer a thicker or smoother consistency for your baked beans, you can use an immersion blender to partially blend a portion of the cooked beans. This will help create a creamier texture without completely pureeing the entire dish.
- Let the flavors meld: Baked beans often taste even better after they've had some time for the flavors to meld together. Consider making them a day in advance and refrigerating them overnight before reheating and serving. This allows the flavors to develop and intensify.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Sides
- Method: Pressure Cooker
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 382.0
- Sodium: 1,067.7 mg
- Fat: 13.0 g
- Saturated Fat: 4.9 g
- Carbohydrates: 54.1 g
- Fiber: 13.9 g
- Protein: 14.0 g
- Cholesterol: 12.7 mg
