Instant Pot Baked Beans
Sweet 'n smokey baked beans made with navy beans, bacon, molasses and maple syrup. Serve as a side dish at your BBQ, picnics, potlucks, or dinner.
Ingredients
| 454 g | dried navy beans (soaked overnight) | |
| 25 g | fine table salt (for soaking) | |
| 6 cup | 1.4 l | cold water (for soaking) |
| 242 g | thick cut bacon, roughly diced | |
| 1 | small onion, roughly diced | |
| 2 | garlic cloves, roughly chopped | |
| 1.75 cup | 420 ml | cold water |
| 80 g | blackstrap molasses | |
| 60 g | maple syrup | |
| 15 ml | light soy sauce (not low sodium) | |
| 0.25 tsp | 1.3 ml | fine table salt |
| 2 | bay leaves | |
| — | ground black pepper | |
| 12 g | dijon mustard | |
| 5 ml | apple cider vinegar |
Instructions
Step 1 - Soak Navy Beans A. Overnight Soaking Method: Place 1 lb (454g) dried navy beans and 1 1/2 tbsp (25g) fine table salt in a large container. Pour 6 cups (1.5L) cold water in the large container and give it a few stirs. Allow beans to soak overnight for at least 8-16 hours. Pro Tip: If your house is very warm, place the large container in the fridge to avoid fermentation. B. Quick Soaking Method: If you're short on time, place 1 lb (454g) dried navy beans, 1 1/2 tbsp (25g) fine table salt, and 6 cups (1.5L) cold water in the pressure cooker. Close lid and pressure cook at High Pressure for 0 minute + 30 minutes Natural Release. (The result will not be as good as the overnight method.)
Step 2 - Drain Beans Discard the soaked water and drain the navy beans through a mesh strainer. Rinse the beans with cold tap water. Drain well. Note: The soaked beans should almost double in weight (~889g).
Step 3 - Render Bacon Place chopped bacon in pressure cooker and turn heat to medium (Instant Pot: press Saute button). Stir occasionally and allow the bacon bits to crisp (~3 mins). Add in diced onion and freshly ground black pepper and saute for a minute. Add in chopped garlic cloves and saute until fragrant (~30 seconds).
Step 4 - Create Molasses Mixture While the bacon is rendering, combine 1/4 cup (80g) blackstrap molasses, 1/4 cup (60g) maple syrup, 1 tbsp (15ml) light soy sauce, and 1 3/4 cup (438ml) cold water in a 1L (4 cups) glass measuring cup. Mix well.
Step 5 - Deglaze Pour 1/2 cup (125ml) of the molasses mixture in the Instant Pot. Deglaze by scrubbing all the flavorful brown bits off the bottom of the pan and mix them into the mixture.
Step 6 - Pressure Cook Navy Beans Add 1/4 tsp fine table salt, 2 bay leaves, soaked navy beans (889g) and the remaining molasses mixture in the pressure cooker. Mix well and make sure all the beans are submerged in the molasses mixture. Close lid and pressure cook at High Pressure for 20 minutes, then 20 minutes Natural Release (after 20 minutes, turn the venting knob to venting position to release the remaining pressure). Open the lid carefully. Important Tip: Cooking time may vary depending on the age of the beans. If not fully cooked, add pressure cooking time accordingly (some readers report an extra 15-25 mins).
Step 7 - Season and Thicken Baked Beans Add 2 tsp (12g) dijon mustard and 1 tsp (5ml) apple cider vinegar into the cooked baked beans. Mix well. Turn heat to medium (Instant Pot: press Saute button) and stir to thicken the baked beans to desired consistency. Taste and adjust the seasoning by adding more blackstrap molasses, salt, or vinegar if necessary.
Step 8 - Serve Serve this delicious sweet 'n smokey baked beans as a side dish at your BBQ, picnics, potlucks, or dinner.