Easy Baked Beans In The Instant Pot
Making baked beans in the Instant Pot or any pressure cooker is genius. Beans and bacon in a savory sauce, I mean, who doesn’t love bacon! Does anyone else agree that bacon and beans are just the best of friends? This recipe proves it. One of the reasons I love this recipe is because of its simplicity. Pork and beans, loaded with flavors from garlic and rosemary to mustard and ketchup, and it’s all put together in one pot! The aroma this dish puts off is unreal and there is nothing complicated about it. I’m also certain you’re already going to have a lot of these ingredients tucked away in your pantry or fridge!
Why We Love Beans
We love beans! There are so many variations of beans out there, making them incredibly versatile for cooking, and they are really good for you! Full of protein, fibre, and vitamins they make for a perfect substitution for all my vegetarians friends out there looking to stay on their protein intake!
Navy beans – I’m using 45 ounces (3 cans) canned beans, drained and rinsed, but you can use any combination of beans if you like, such as pinto beans, great northern beans, etc.! Bell pepper – Any color works great, chopped please! Garlic – Fresh is best, but jarred will do the trick; 1½ teaspoons is equal to 1 fresh clove. Onion – 1 large white onion, chopped. Bacon – I’m using 4 slices of thick cut bacon but for all you bacon lovers, you can use more if you like! Salt and pepper – To taste. Worcestershire sauce – There are low sodium options for those wanting to keep the salt intake to a minimum. Rosemary – The herb of choice today! Just wait until you smell it cooking! Mustard powder – Seasoning flavor. Ketchup – For some acidity in the sauce. Molasses – Adding in a little sweetness! Beef broth – we need a little liquid here. Use a low sodium or no sodium added beef broth, chicken broth or vegetable broth can be used as well.
Note: The reason we don’t stir in the sauce prior to cooking it because some of the ingredients may burn if they reach the bottom of the instant pot.
Can I Use Dried Beans?
If you have more time on your hands you can absolutely use dried beans. Please keep in mind that some beans can be toxic if they are eaten dry, so make sure to do your research! Give the beans a good soaking in water, overnight is best, and they’ll be good to cook the next day!
Leftovers
These baked beans will last in the refrigerator for 3 – 4 days, when stored in a sealed airtight container. These beans also freeze really well. Store them in an airtight container and place in the freezer for 4 -6 months.
Reheating
Microwaving is by far the easiest way to reheat baked beans. Place your beans in a microwavable dish and give them a zap for about 30 seconds. Depending on the temperature settings of your microwave you may need to repeat until desired temperature. If you’re more of a stove top person like myself; preheat a skillet, add some cooking oil of your choice, and cook the beans over medium heat, stirring continuously. They’ll be nice and hot within a few minutes! Don’t miss all my other great Instant Pot Recipes.
More Easy Delicious Sides To Try
Instant Pot Mashed Potatoes The Ultimate Parmesan Roasted Broccoli Roasted Red Peppers 3 Ingredient Mexican Rice Garlic Parmesan Roasted Brussel Sprouts Creamy Polenta Cilantro Lime Rice Instant Pot Mac and Cheese Baked Beans
