Best 4 Pressure Cooker Baked Beans Recipes

Pressure cooker baked beans are a hearty and delicious dish that can be enjoyed by people of all ages. Not only are they a great source of protein and fiber, but they are also incredibly easy to make. With just a few simple ingredients and a pressure cooker, you can have a pot of delicious baked beans ready to enjoy in no time. Whether you are looking for a quick and easy weeknight meal or a hearty dish to serve at your next gathering, pressure cooker baked beans are sure to be a hit.

Here are our top 4 tried and tested recipes!

PRESSURE-COOKER BBQ BAKED BEANS

Pressure-Cooker BBQ Baked Beans image

I was under doctor's orders to reduce the amount of sodium I was eating, but I just couldn't part with some of my favorite foods. After many experiments I came up with this potluck favorite-now everyone's happy! -Sherrel Hendrix, Arkadelphia, Arkansas

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 12 servings

Number Of Ingredients 11

Ingredients

1 package (16 ounces) dried great northern beans
2 smoked ham hocks (about 1/2 pound each)
2 cups water
1 medium onion, chopped
2 teaspoons garlic powder, divided
2 teaspoons onion powder, divided
1 cup barbecue sauce
3/4 cup packed brown sugar
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 teaspoons hot pepper sauce, optional

Steps:

Rinse and sort beans. Transfer to a 6-qt. electric pressure cooker. Add ham hocks, water, onion, 1 teaspoon garlic powder and 1 teaspoon onion powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure., Remove ham hocks; cool slightly. Cut meat into small cubes, discarding bones; return meat to pressure cooker. Stir in barbecue sauce, brown sugar, nutmeg, cloves, remaining garlic powder, remaining onion powder and, if desired, pepper sauce. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure.

Nutrition Facts : Calories 238 calories, Fat 1g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 347mg sodium, Carbohydrate 48g carbohydrate (22g sugars, Fiber 8g fiber), Protein 10g protein.

BOSTON BAKED BEANS-PRESSURE COOKER

Boston Baked Beans-Pressure Cooker image

Make and share this Boston Baked Beans-Pressure Cooker recipe from Food.com.

Provided by Diana Adcock

Categories Beans

Time 50m

Yield 15 serving(s)

Number Of Ingredients 10

Ingredients

6 cups dried beans
1/4 cup cooking oil
3 teaspoons salt
1/2 cup brown sugar
1 teaspoon salt
2 teaspoons dry mustard
1 cup molasses
1 cup ketchup
4 onions, diced
12 cups water

Steps:

Do not pre-soak beans.
Add beans and all other ingredients to pot.
DO NOT FILL PRESSURE COOKER OVER ONE HALF FULL.
Close cover securely.
Place pressure regulator on vent pipe and cook 45 minutes at 15 pounds pressure.
Let pressure drop of its own accord.

PRESSURE COOKER BOSTON BAKED BEANS RECIPE - (4.6/5)

Pressure Cooker Boston Baked Beans Recipe - (4.6/5) image

Provided by Renna

Number Of Ingredients 12

Ingredients

2 cups small navy beans, dry
6 strips thick cut bacon, diced
1 large yellow onion, diced
3 cups water
1 tablespoon olive oil
1/2 teaspoon dry mustard
1/8 teaspoon ground cloves
1/4 teaspoon pepper
1/3 cup ketchup
1/3 cup molasses
1/3 cup light brown sugar
3 tablespoon yellow mustard

Steps:

Soak beans, covered in water, for 30 minutes while you prepare other ingredients, Drain and rinse after soaking. With lid off, heat bacon and onion on High or Brown until bacon is nearly crisp, about 5 minutes Add beans, water, olive oil, dry mustard, cloves and pepper. Secure lid and cook on HIGH for 20 minutes. Naturally release pressure for 10 minutes then quick release. Set cooker to High or Brown and stir in remaining ingredients. Let simmer 5 minutes, adding water if the sauce is too thick to stir.

PRESSURE COOKER BAKED BEANS

PRESSURE COOKER BAKED BEANS image

Categories Soup/Stew Bean Picnic Quick & Easy High Fiber

Yield 8

Number Of Ingredients 15

Ingredients

1 Lb dried navy beans
12 Ounce salt pork
2 large onions
4 large garlic cloves
4 medium jalapeno
6 ounces tomato paste
2 tbsp Worcestershire sauce
1/2 cup packed dark brown sugar
1 tsp dry mustard
1/4 tsp ground black pepper
1/2 cup molasses
1/4 teaspoon black pepper
1 tsp olive oil
2 tbsp chili powder
1 tsp smoked paprika

Steps:

Soak beans overnight and rinse good and remove stones before cooking. cook the salt pork in small pieces add and saute onions, garlic, jalapeno, add spices, tomato paste and water enough water to cover beans by 1/2 inch. pour off excess bacon fat if necessary remaining before adding water. Fat left in pan should be less than 1 tbs. Add oil to prevent foaming. Do not add salt until the end of cooking. cook on high pressure(15 psi) for 40 min. slow release for ten min and then fast release (if wanted) after that.

Tips:

Soak the beans overnight: Soaking the beans overnight will help to reduce the cooking time and make the beans more tender.
Use a variety of beans: Don't be afraid to mix and match different types of beans in your recipe. This will give your baked beans a more complex flavor and texture.
Add some aromatics: Aromatics like onions, garlic, and celery will help to add flavor to your baked beans. You can also add other herbs and spices, such as thyme, rosemary, or paprika.
Use a good quality barbecue sauce: The barbecue sauce is one of the most important ingredients in baked beans. Choose a sauce that you like the taste of and that has a good balance of sweetness and smokiness.
Cook the beans until they are tender: The beans should be tender but not mushy. The cooking time will vary depending on the type of beans you are using.

Conclusion:

Pressure cooker baked beans are a delicious and easy-to-make dish that is perfect for a summer cookout or potluck. By following these tips, you can make the best baked beans that everyone will love.