Homemade Baked Beans are so rich and hearty and just perfect for chilly days, but they take about 3 hours to cook on the stove and then bake in the oven. Using a pressure cooker speeds up the process tremendously, giving you the same delicious taste in less than half the time.
I prepared this using my stove top pressure cooker, but I wrote the instructions so you can use either a traditional stove top or an electric pressure cooker. If you are curious, these are the two pots I have and highly recommend them (affiliate links below! I may receive a commission for any purchases through these links at no cost to you):
You can’t pressure can in an electric pressure cooker, or at least you shouldn’t for safety reasons. So this baby is a must for me.
This one is getting the bulk of the day to day use. I can make stock (aka bone broth) in this and then can it in the stove top one.
A few of our other popular bean recipes you might enjoy:
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Baked Beans in a Pressure Cooker
- 1 pound dried navy beans
- 8 ounces uncooked bacon chopped
- 1 large onion (about 1 cup) chopped
- 2 1/2 cups water
- 1/3 cup molasses or maple syrup
- 1/2 cup ketchup
- 1/4 cup packed brown sugar
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Soak beans overnight with 8-10 cups of water. Drain and rinse. Discard the soaking liquid.
- Add bacon to pressure cooking pot. Saute (brown) the bacon pieces until until crisp, about 5 minutes. Remove bacon with slotted spoon and put on a plate lined with paper towels.
- Cook the onion in bacon drippings until beginning to turn translucent, about 3 minutes.
- Add everything EXCEPT cooked bacon to the pot, stir to combine. Cook on high pressure for 35 minutes. Turn off heat and wait 10 minutes, then do a quick release of the remaining pressure
- Check the beans to see if they are done. If they are undercooked, cook at high pressure for another 5 minutes. Do a quick release of the pressure.
- Add cooked bacon. Simmer beans uncovered until the sauce is the desired consistency.
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