My picky husband LOVES baked beans. We have a CostCo supply of Bush’s Baked Beans in our pantry because of his baked bean obsession. So obviously I’m on a mission to replace the canned baked beans for something homemade. If only that darn dog would really divulge Bush’s secret baked bean recipe!
I love beans and have made decent beans using the traditional stove top method. But after making beans in the Instant Pot I won’t ever make them another way. I really don’t know how I lived without this essential kitchen tool. I’m considering a second one because I can’t count the number of times I’ve wanted to make two dishes at the same time. Does anyone have two Instant Pots? Do you really find yourself using both at the same time?
The texture of the beans came out perfectly. If you like your baked beans sweet then this is a great recipe for you. It was a tad too sweet for my picky husband but I really enjoyed them. They would pair up nicely with some barbecue this summer. I’m still on the hunt for the “perfect” baked bean recipe for my picky husband but I have a feeling I’m pretty darn close.
- 1 pound dried northern beans
- 8 strips of bacon, uncooked, chopped
- 1 small onion, diced
- 2 ½ cups chicken stock
- ½ cup molasses
- ½ cup ketchup
- ¼ cup packed brown sugar
- 2 teaspoons dry mustard
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- Soak beans in a large container overnight (or at least 6-8 hours) in just enough water to totally cover them.
- Drain and rinse beans (discard soak water).
- Turn your Instant Pot on to the “Sauté” mode.
- Add chopped bacon sauté until the bacon is crisp.
- Remove bacon to a plate lined with a paper towel; set aside. Note: I remove the excess fatty pieces from the bacon and leave only the meat (my picky husband would pick off the fatty pieces while eating so as a good wife I do it for him).
- Using the fat from the bacon, sauté the onions until translucent.
- Slowly add the chicken broth to the Instant Pot.
- Using a wooden spoon, scrap bottom of Instant Pot to remove the brown bits from the bottom of the pan and to release more bacon goodness.
- Add molasses, ketchup, brown sugar, dry mustard, Worcestershire sauce, salt and pepper to the onions in the pot and stir to combine.
- Stir in the soaked beans.
- On your Instant Pot, select the “Manual” mode and press the ‘+’ button until it reads 45 minutes. Set the top knob to “Sealing” and not “Venting”.
- The Instant Pot will beep at you when it finishes cooking the beans and sets itself to “Keep Warm” mode.
- Turn off the pressure cooker and let rest for 10 minutes.
- Use the quick pressure release to release any residual pressure.
- Check the tenderness of the beans. If necessary, cook for an additional 3-5 minutes.
- Stir in reserved bacon.
Adapted from Pressure Cooking Today
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