Pressure Cooker Baked Beans

Ingredients:

• 1 pound dried navy beans
• 8 cups water
• 1 tablespoon salt
• 10-ounces (8 slices) thick-sliced bacon, cut into 1/2-inch pieces
• 1 large onion, chopped
• 2 1/2 cups water
• 1/2 cup molasses
• 1/2 cup ketchup
• 1/4 cup packed brown sugar
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions:

1. Rinse beans in a colander and sort through the beans to remove any debris. Soak beans overnight in the pressure cooking pot with 8 cups water mixed with 1 tablespoon salt. * Drain and rinse the beans; discard the soaking liquid. 
2. Select Browning (or Saute) and add bacon to pressure cooking pot. Cook until crisp, about 5 minutes. Remove bacon to a plate lined with paper towels. Cook the onion in bacon drippings until tender, about 3 minutes. Scrap up brown bits on the bottom of the pot as the onions cook.
3. Add 2 1/2 cups water, molasses, ketchup, brown sugar, dry mustard, 1/2 teaspoon salt and pepper to the onions in the pot and stir to combine. Stir in the soaked beans.
4. Select high pressure and 35 minutes cook time. When timer beeps, turn pressure cooker off and wait for 10 minutes, after 10 minutes use a quick pressure release to release any remaining pressure. Discard any beans that are floating, Check several beans to see if they’re tender. If not, pressure cooker for a few minutes longer.
5. Stir in cooked bacon. Select Simmer and simmer beans uncovered, stirring occasionally so the bottom doesn’t burn, until the sauce is the desired consistency.

*If you don’t have time for an overnight soak, use the Browning setting to bring the salted water to a boil. Boil beans for two minutes. Turn pressure cooker off and let beans soak one hour. Proceed with the recipe as directed.


 

Boston Baked Beans

Ingredients:

• 1 pound dried navy bean
• 8 ounces thick-cut bacon slices (about 6 slices), small dice
• 1 medium yellow onion, small dice
• 2 1/2 cups water, plus more for soaking the beans
• 1/2 cup ketchup
• 1/4 cup molasses
• 1/4 cup packed dark brown sugar or raw sugar
• 1 tablespoon cider vinegar (optional, will add a bit of sour to the sweet)
• 1 tablespoon Dijon mustard
• 1 tablespoon kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more as needed
• 1/8 teaspoon ground cloves

Directions:

1. Place the beans in a large bowl and pick through them, discarding any broken beans or stones. Cover the beans with at least 3 inches of cold water. Allow to soak uncovered at room temperature for at least 8 hours or overnight. Drain in a colander and reserve the bowl (no need to wash); set the bowl aside. Place the beans, bacon, and onion in a slow cooker.
2. Whisk the remaining measured ingredients in the reserved bowl until combined. Pour into the slow cooker and stir until thoroughly combined. Cover and cook on either high or low heat until the beans are tender and the liquid thickens slightly (it will thicken more as it cools), about 6 hours. Add water if needed. Taste and season with salt and pepper as needed.