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Recipe compliments of www.ITISAKEEPER.com
Instant Pot Baked Beans
These Instant Pot Baked Beans are a game changer. Baked beans are a barbecue and cookout staple, but who wants to wait hours for them to simmer on the stove? The pressure cooker comes to the rescue, offering a shortcut to smoky, flavorful baked beans that are ready in a fraction of the time.
Equipment
Ingredients
- 12 ounces Bacon
- 4 Tablespoons Garlic, minced
- 1 pound Great northern beans, rinsed, dried
- 1 Green bell pepper, diced
- ½ Onion , diced
- 1 teaspoon Paprika
- ½ cup Honey
- 8 ounces Tomato sauce
- 2 tablespoons Worcestershire sauce
- ¼ teaspoon Black pepper
- ⅓ cup Brown sugar
- 3 tablespoon Cornstarch
- ¼ teaspoon Sea salt
- 1 tablespoon Apple cider vinegar
- 4 cups Water, divided
Instructions
- Cut the bacon into bite size pieces and toss into the instant pot on sauté mode. Sauté the bacon until crispy. Remove the bacon and set aside. Keep 2 tablespoons of bacon grease in the instant pot.
- Add the beans, vegetables, spices, vinegar, Worcestershire, garlic and 3 1/2 cups of water and pressure cook on high for 50 minutes. Let pressure release naturally for 10 minutes after finished cooking.
- Add the honey, brown sugar, bacon and tomato sauce. Place on sauté mode and bring it to boil. In a cup, mix the cornstarch and remaining water into a slurry. Stir the slurry into the boiling beans.
- Let sit and cool before serving.
Christina's Notes
- Ham: Fortify the beans with a leftover ham bone while you are cooking to add to the flavor.
- Spice it up: Feel free to add diced green chilies, cayenne pepper or your favorite spices to kick up the flavor.
- Broth: Replace the water with a vegetable or alternatively a low sodium chicken broth.
- Alternate cooking method tip: Oven baking this recipe for 3 hours at 350.
- More Bacon: Crumble more bacon on top before serving...because bacon!!!