Instant Pot Homemade Baked Beans
Ingredients:
2 cups dry navy beans (1 pound)
1 tbsp kosher salt for soaking beans
OPTIONAL: 5-6 slices thick cut bacon, chopped (omit for vegetarian version)
1 medium onion, chopped
2 tsp minced garlic (1/2 tsp garlic powder)
1/4 cup molasses
1/4 cup pure maple syrup
1/4 cup brown sugar
1/3 cup ketchup
1 tbsp Worcestershire Sauce
1 1/4 tsp dried mustard
1/2 tsp kosher salt
1/4 tsp ground pepper
3 cup water
Directions:
Rinse beans and add to pot with salt. Add water to cover 2 inches above beans. For QUICK SOAK method: Bring to boil, then boil for two minutes. Remove from heat and let set covered for 1 hour. For SLOW SOAK method: Soak for 3 hours or overnight. Drain and rinse.
Put all ingredients from ‘molasses’ to ‘pepper’ in a small bowl. Set aside.
Choose SAUTE function on Instant Pot (IP) or BROWNING on Pressure Cooker and let it heat up. Add onions and bacon (if using). Saute for about 5 minutes stirring occasionally until onions are translucent and bacon is beginning to brown. Add a few tablespoons water, then continue cooking until evaporated. Add garlic and saute another 30 seconds.
Add beans, all other ingredients in bowl, and water to Instant Pot. Stir. Lock lid and set spout to Sealing (or close pressure valve). Choose High Pressure for 50-55 minutes. When machine beeps, allow natural release for 15 minutes, then turn to Venting to allow release of remaining pressure. Open lid. Stir in salt. Taste for tenderness and sweetness. Add more molasses or maple syrup if desired. If beans are not soft enough, lock on lid and pressure cook on high pressure for another 10 minutes. Sauce will thicken on standing or in fridge.
