Pressure Cooker Baked Beans Recipes

Want to have baked beans but don't want to spend a lot of time cooking? Then you must try these recipes for baked beans where the pressure cooker is used to make them.

The baked beans will come out just as delicious as beans that have been baking in an oven but the baked beans from the pressure cooker will take less time to cook than the traditional baked beans from an oven.

1st version of Pressure Cooker Baked Beans Recipes

This first version of pressure cooker baked beans recipes is based on The Everything Pressure Cooker Cookbook. To begin this recipe, you need to gather the following ingredients:

1 pound of dried small white beans
6 cups of water
4 slices of diced bacon
2 peeled and diced medium sweet onions
4 cloves of peeled and minced cloves of garlic
3-1/2 cups of chicken broth
2 teaspoons of dried mustard
1/4 teaspoons of freshly ground black pepper
1/4 cup of molasses
1/2 cup of ketchup
1/4 cup of brown sugar
1 teaspoon of Worcestershire sauce
1 teaspoon of cider vinegar
Salt to your taste
Smoked paprika (optional)

To begin, wash and drain the dried beans first. Soak them overnight in 6 cups of water (or enough to cover the beans by more than 1 inch).

Next, fry the bacon in the pressure cooker over medium high heat until the bacon starts to render its fat. Lower the heat to medium and add the diced onions. Saue the onions for 3 minutes or until onions are soft.

Next, stir in the garlic and saute it for 30 seconds. Add the drained soaked beans, chicken broth, dry mustard, and pepper.

Lock in the lid into place and bring the cooker up to low pressure. Keep the cooker on the same pressure for 20 minutes. Remove the cooker from the heat after 20 minutes and allow the pressure to be released by the cooker on its own.

Remove the lid (the beans should still have somewhat of a soupy consistency at this point still). Then, stir in the molasses, ketchup, brown sugar, Worcestershire sauce, and vinegar. Stir all these ingredients to mix. Taste and if needed, add another 1/4 cup of molasses if you prefer a stronger taste of sweetness.

Return cooker to the heat, secure the lid, and bring the cooker to low pressure once again. Keep the cooker at the same pressure for 5 minutes. Remove the cooker from the heat afterwards and allow the cooker to release any remaining pressure on its own.

Remove the lid and stir the beans. Taste for seasoning and adjust it if necessary. Add salt to your taste and more Worcestershire sauce if you need to. If the beans are still too soupy in consistency at this point, return the cooker to the heat and stir occasionally until the beans have a thick consistency.

To finish the recipe, stir in some smoked paprika (if you are using it in the recipe) into the beans and serve while they are hot.

2nd version of Pressure Cooker Baked Beans Recipes

The second version of pressure cooker baked beans recipes is based on Beyond Pressure Cooker Cookbook. To start, you will need to gather the following ingredients:

1 cup of large dried white beans
1/2 pound of diced either salt pork or bacon
1/2 cup of chopped onions
3 minced cloves of garlic
1 teaspoon of dry yellow mustard
1/2 teaspoon of cinnamon
1/2 teaspoon of cloves
1 tablespoon of molasses
1 tablespoon of red wine vinegar
2 tablespoons of tomato paste
15 ounces of diced tomatoes
1 cup of chicken stock
1 tablespoon of chopped parsley
Kosher salt to your taste
Freshly ground black pepper to your taste

To start this recipe, start by presoaking the beans. Cover the beans with cold water and soak overnight.

Drain the beans and rinse them the next day.

Heat the pressure cooker and saute either the salt pork or bacon until it is crispy. Next, add the onions and garlic and saute for 3 to 5 minutes.

Then, stir in the dry mustard, cinnamon, garlic cloves, molasses, vinegar, tomato paste, diced tomatoes, chicken stock, and beans and season them with salt and pepper.

Cover the pressure cooker, secure the lid in place, and bring the cooker up to low pressure.

Then, when the right pressure is reached, lower the heat and cook the beans for 20 minutes.

Adjust the heat as needed to keep the cooking pressure even.

After 20 minutes, allow the pressure cooker to release the remaining pressure on its own (or you can also use the quick release method). Carefully remove the lid.

And finally, before serving, stir the beans, season with salt and pepper, and finish off the recipe by garnishing with parsley and serve.

3rd version of Pressure Cooker Baked Beans Recipes

The last version of pressure cooker baked beans recipes is based on The $7 a Meal Pressure Cooker Cookbook, You will need the following ingredients:

1 pound of small dried white beans
4 slices of diced bacon
2 peeled and diced medium sweet onions
4 peeled and minced cloves of garlic
3-1/2 cups of chicken broth
2 teaspoons of dried mustard
1/4 teaspoon of freshly ground black pepper
1/4 cup of molasses
1/2 cup of ketchup
1/4 cup of brown sugar
1 teaspoon of Worcestershire sauce
1 teaspoon of cider vinegar
Sea salt to your taste

To begin, you must first presoak the beans. Soak them overnight in 6 cups of water (or enough to cover the beans by more than 1 inch.)

Next, fry the diced bacon in the pressure cooker over medium high heat until the bacon begins to render the fat.

Lower the heat to medium and add the diced sweet onions and saute them for 3 minutes or until the onions become soft.

Then, stir in the garlic and saute it for 30 seconds.

Next, add the drained soaked beans, chicken broth, dry mustard, and pepper.

Secure the lid in place and bring the cooker to low pressure. Keep the same pressure on the cooker and cook for 20 minutes.

After the 20 minutes, remove the cooker from the heat and allow the cooker to release the remaining pressure on its own.

Remove the lid afterwards (the beans should still be of a somewhat soupy consistency at this point).

Stir in the molasses, ketchup, brown sugar, Worcestershire sauce, and vinegar and stir to mix.

Taste the beans and add another 1/4 cup of molasses if you prefer a heartier, more prevalent taste.

Return the cooker to the heat, secure the lid, and bring it to low pressure. Keep the same pressure on the cooker for 5 minutes.

Remove from the heat again afterwards and allow the cooker to release any remaining pressure on its own.

Remove the lid. Stir the beans and taste for seasoning. Add more salt and additional Worcestershire sauce if necessary.

If the beans still have a soupy consistency at this point, return the cooker to the heat and simmer them, occasionally stirring, until they are thick in consistency.

And finally, serve them while they are hot.

These three pressure cooker baked beans recipes are great to try when you crave that baked bean flavor but don't want to spend a lot of time cooking.

You can still have that great long cooked, well developed flavor of baked beans without having to spend more than an hour cooking them.