Instant Pot Baked Beans
This recipe makes about 4 cups of Instant Pot baked beans.
These baked beans can be made a day ahead of time if necessary.
If you can't enjoy these Instant Pot baked beans all within a couple days you can freeze the leftovers.
These baked beans can be made a day ahead of time if necessary.
If you can't enjoy these Instant Pot baked beans all within a couple days you can freeze the leftovers.
Servings: 8
Calories: 225kcal
Equipment
Ingredients
- 1 medium sweet onion finely diced
- 1 Tbsp olive oil
- 1/2 tsp fine sea salt
- 1 15- ounce can Pinto Beans drained and rinsed
- 1 15- ounce can Red Kidney Beans drained and rinsed
- 1 15- ounce can Northern Beans drained and rinsed
- 1/3 cup organic ketchup
- 1/3 cup brown sugar packed
- 1/2 Tbsp yellow mustard
- 1 tsp chili powder
- 3/4 cup vegetable broth
Instructions
- Turn Instant Pot 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 Instant Pot, making sure it's in the proper pressure setting.
- Manually set your Instant Pot to High for 9 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 at least 5 minutes because it will be piping hot.
- Serve and Enjoy!
Nutrition
Serving: 0.5cup | Calories: 225kcal | Carbohydrates: 42g | Protein: 10g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 641mg | Potassium: 570mg | Fiber: 9g | Sugar: 13g | Vitamin A: 173IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 3mg