Instant Pot Baked Beans Recipe

Ingredients List

• 8 cups water

• 1 pound dry navy beans, rinsed and picked through

• 1 tablespoon olive oil

• 6 ounces salt pork, diced

• 6 ounces bacon, cut into small pieces

• 1 small onion, minced

• 1 ½ cups water, divided

• ⅓ cup molasses

• ¼ cup ketchup

• ¼ cup brown sugar

• 1 tablespoon yellow mustard

Instructions

1. Combine water and beans in a pressure cooker (such as an Instant Pot). Close and lock the lid. Set the cooker to high pressure as per the manufacturer's instructions and cook for 15 minutes. Allow 10-15 minutes for pressure to build.

2. Use the natural-release method to release pressure, about 20 minutes. Follow with a quick-release for any remaining pressure. Unlock the lid, drain, and rinse the beans with cold water. Set the beans aside. Clean the Instant Pot insert and return it to the cooker.

3. Turn on the Instant Pot and select the Sauté function. Heat olive oil for 2-3 minutes until shimmering. Add salt pork, bacon, and onion; cook for 1-2 minutes until the fat begins to render. Pour in 1/2 cup water and scrape up any browned bits from the bottom. Turn the Instant Pot off.

4. In a small bowl, whisk together molasses, ketchup, brown sugar, mustard, and the remaining 1 cup water. Add the cooked beans and ketchup mixture to the pot and stir gently to combine. Lock the lid and set the Instant Pot to high pressure for 35 minutes. Allow 10-15 minutes for pressure to build.

5. Release pressure using the natural-release method for about 20 minutes, then quick-release any remaining pressure. Unlock the lid. The beans will thicken as they cool. Serve immediately or freeze portions for later use.

Cooking Tips

Nutritional Information (per serving)