BBQ Pork and Beans area cookout staple. Learn to make them quickly and effortlessly in a pressure cooker without presoaking the beans.
My family may love homemade beans, but I dread making them because I frequently forget to soak them the night before. Luckily, modern pressure cookers cook dry beans in a fraction of the time.
For the BBQ seasoning I used this rub recipe which I usually keep on hand. You could just as easily use a packet of premade rub seasoning. I promise not to tell.
I’ve joined with some of my favorite bloggers for Barbecue week: a week of sharing barbecue, grilling, and cookout recipes for you to enjoy year round.
Wednesday #BBQWeek Recipes
Appetizers and Drinks
- Bacon Ranch Pasta Salad by Daily Dish Recipes
- Cheddar Bacon Ranch Corn by Making Miracles
- Cowboy Beans by Devour Dinner
- Creamy Coleslaw Recipe by SueBee Homemaker
- Grilled French Fries by Palatable Pastime
- Memphis-Style Coleslaw by House of Nash Eats
- Slow Cooker Baked Beans by Karen’s Kitchen Stories
- Slow Cooker BBQ Green Beans with Bacon by Blogghetti
- Sweet and Spicy BBQ Chicken Macaroni Salad by Hezzi-D’s Books and Cooks
- Bacon and Cheddar Smash Burgers by Family Around the Table
- Easy Smoked Ribs by A Kitchen Hoor’s Adventures
- Greek Chicken Pita Sandwich by A Day in the Life on the Farm
- The Best Grilled BBQ Chicken Breasts by Cheese Curd In Paradise
- Grilled Banana Bread with Vanilla Ice Cream and Homemade Caramel Sauce by Our Good Life
- Magic Chocolate Walnut Fudge by The Spiffy Cookie
- Old Fashioned Whoopie Pies by Jolene’s Recipe Journal
Pressure Cooker BBQ Pork and Beans
- 1 ham bone (preferably with some fat and ham still on it)
- 1 tablespoon olive oil, canola oil, etc. (optional)
- ½ cup onion (chopped)
- 4 cups water
- 8 ounce can low sodium tomato sauce
- 1 pound dry navy beans
- ¼ cup barbecue rub seasoning (see note)
- ¼ cup molasses
- Cut off an inch or more piece of ham fat and chop into smaller pieces. Heat in the pressure cooker and melt for a few minutes (medium heat for stove top cookers; sauté for electric models)(If your ham bone doesn't have any fat left use olive or other cooking oil.)
- Add onions and cook until translucent, 3-4 minutes.
- Add water and scrape the bottom of the pan. Add remaining ingredients, stir. Close lid.
- Cook on high pressure for 30 minutes (dry beans) or 10 minutes (pre soaked beans).
- Let pressure release naturally for 10 minutes then manually release remaining pressure.
- Remove ham bone and cut off remaining meat. Chop or shred meat and add back to the beans. Stir and serve.