Baked beans are a classic comfort food side dish in American BBQ food culture. I enjoy them as much as most of us do, but I cringe when I look at cans of baked beans at the grocery store. As usual one of the 1st ingredients after the beans is high fructose corn syrup. Forget that! It’s easier than you think to make baked beans at home and with a pressure cooker it cooks in no time. Pressure cooker baked beans are super easy and delicious so give them a try!
Pressure Cooker Baked Beans – Pow!
I’m a little behind others on getting a pressure cooker. I’m not sure what took me so long to get a pressure cooker, but subconsciously I think it was fear and uncertainty. My parents had a stove-top pressure cooker when I was young and I remember many great dishes being cooked in it. I remember a scary incident with one of my older sisters and a house guest when my parents were away. They cooked some potatoes in the pressure cooker and before letting it depressurize they opened it. It sounded like a gun shot in the house and it looked like a potato bomb went off. There was cooked potato everywhere; on the walls, ceiling and floor. Besides the mess, our poor house guest was burnt pretty well on various parts of his body. Since that day I think I’ve subconsciously feared pressure cookers.
I know Instapot is all the rage now, but I find that my electric pressure cooker does all the same things. My oldest sister had a gently used electric pressure cooker she offered me a little over a year ago, but I set it aside for a while. Now, I’m hooked on this fabulous kitchen appliance. I’m not sure how I went so long without using one as an adult. It’s such a pleasure to cook with!
Speedy Baked Beans
Baked Beans are usually baked in an oven slowly over a long period of time. With this pressure cooker baked beans recipe they are made in a flash. You can enjoy this comfort food without heating up your kitchen and waiting a long time.
Katia
Yields 4 cups
Serves 8-10
This recipe makes about 4 cups of baked beans. These baked beans can be made a day ahead of time if necessary. If you can't enjoy them all within a couple days you can freeze the leftovers.
15 minPrep Time
20 minCook Time
35 minTotal Time
Save RecipeIngredients
- 1 medium sweet onion, finely diced
- 1/4 tsp salt
- 1-15 oz. can Pinto Beans, drained and rinsed
- 1-15 oz. can Red Kidney Beans, drained and rinsed
- 1-15 oz. can Northern Beans, drained and rinsed
- 1/3 cup organic ketchup
- 1/4 cup brown sugar, packed
- 1 Tbsp yellow mustard
- 1.5 tsp chili powder
- 3/4 cup water
Instructions
- Turn pressure cooker to saute, add olive oil once up to temp, then add onion and salt and saute onions until slightly tender, about 5 minutes, stirring occasionally.
- After onions sauteed add remaining ingredients, stir to combine and lock the pressure cooker, making sure it's in the proper pressure setting.
- Manually set your pressure cooker or Insta-Pot to High for 10 minutes.
- Once it's done pressure cooking let the pressure release naturally for 10 minutes, once that time is up go ahead and quick release, making sure to open the lid facing away from you so you don't get steamed.
- Stir the beans and let it sit open in the pot 5 minutes because it will be piping hot.
- Serve and Enjoy!
Yeah, got to try, No Meat. Thanks
Yes, Shirley. No meat in these baked beans and the whole family enjoys them! And it’s super easy and fast to make, that’s what I enjoy the most.