Pressure Cooker Holiday Baked Beans are delicious any day of the year. One taste and you will never buy canned beans again!
We’ve all had the Better Homes and Gardens Baked Beans at one time or another, right? If you’ve been following my blog, you will know that I can never leave good enough alone. I always like to take recipes up a notch. This Pressure Cooker Holiday Baked Beans recipe makes a big pot of beans and easily feeds at least 10 people.
This Pressure Cooker Holiday Baked Beans recipe will have you jumping for joy! You can make these delicious Baked Beans right in your Pressure Cooker, without an overnight soak and without hours in the oven!
Canned baked beans, in my opinion, are usually too sweet. While the BHG Baked Beans are pretty good, I felt like there was something missing and I didn’t like the candied taste.
While Pressure Cooker Holiday Baked Beans recipe is still sweet, they are not cloyingly so, and the addition of my secret ingredient, which is not in the photo, really takes them over the edge. Make sure to use Real Maple Syrup and not the fake stuff like Log Cabin or Mrs. Butterworth’s. The Molasses adds a wonderful depth of flavor give these Pressure Cooker Holiday Baked Beans, the delicious “sticky” texture, that everyone loves.
You don’t need to soak your Navy Beans overnight, if you don’t want to do so. I just soak them for a few hours. You can always just add a little more time to the cook time, if you don’t want to soak the beans. I find using the RSVP Stainless Steel Strainer Basket makes so many things easier.
Use a Sharp Knife and rough chop the bacon and onions. The Onions will mostly disintegrate during cooking. The Bacon will shrink up a lot, so rough chopping will ensure some decent size bits.
It is always important to allow your Pressure Cooker cooking pot to fully heat. This helps make a stainless steel cooking pot, non-stick! A little Sauté of the Onions in the Bacon Grease will add lots of flavor. Make sure to use a Spatula, so that thing don’t start to stick. If necessary, add a little water to the cooking pot while rendering the Bacon. The onions should only start to soften.
Add the rest of the ingredients into the Pressure Cooker. The secret ingredient takes these babies up a notch! Don’t concern yourself with the amount of liquid in the Pressure Cooker cooking pot. A certain amount is needed for the pot to come to pressure and then cook. Also, the beans will continue to absorb more liquid after they are cooked. You can always simmer, if you feel the beans are too watery. Personally, I like my Pressure Cooker Holiday Baked Beans a bit liquidy, as I dip my Homemade Hot Dog Bun into the sauce, before taking a bite!
These Pressure Cooker Holiday Baked Beans will taste like they have been cooking and baking all day in a clay oven.
Don’t they look delicious!!!???!! Big ole pot of beans.
Beans freeze really well, so I always make a whole bag at once and then freeze them in Reditainer Extreme Freezer Containers with labels, so that I can just pull some beans out of the freezer when I am in the mood for Baked Beans, like on Hot Dog Night. Try my Pressure Cooker New York Dirty Water Hot Dogs recipe, the next time you make Hot Dogs. It’s a super easy 3 ingredient dump and forget method.
My husband loves to make Pressure Cooker Pork Chops and Baked Beans using this Pressure Cooker Holiday Baked Beans recipe.
Kitchen Equipment and Essentials
- Instant Pot Smart DUO60
- J.A. Henckels Classic 8-inch Chef’s Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Cilio Olivewood Spatula
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Alpha Armour Salt Box with Spoon
- Electric Pepper Mill
- John Boos Maple Cutting Board with Groove
- RSVP Stainless Steel Strainer Basket
- Lock N Lock Storage Container
- Reditainer Extreme Freezer Containers
- Freezer Labels
- Real Maple Syrup
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Here is the handy printable recipe:
- 1 pound Dried Navy Beans
- 1 Tablespoon Kosher Salt
- 3 cups Water for soaking
- 6-8 slices Thick Bacon roughly chopped
- 1 medium Onion roughly chopped
- 3 1/4 cups Fresh Water
- 1/4 cup Maple Syrup (the real stuff)
- 1/3 cup Molasses
- 1/4 cup Light Brown Sugar (packed)
- 1/3 cup Heinz Ketchup
- 1 Tablespoon Worcestershire Sauce (secret ingredient, shhh)
- 1 1/4 teaspoons Dry Mustard Powder
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Freshly Ground Black Pepper
Rinse and sort beans, removing any debris. Add beans and salt to a bowl and cover with water, two inches above beans. Soak for three hours. Drain beans and rinse.
- Select the Sauté or Browning function on Pressure Cooker and allow to heat.
- Add bacon and onions to the Pressure Cooker cooking pot and cook until bacon begins to render, scraping brown bits from bottom of cooking pot. Add 1/4 cup of water and continue cooking until water has evaporated, bacon fat is rendered and onions are semi-soft.
- Add beans, water, Maple Syrup, Molasses, Ketchup, Brown Sugar, Worcestershire Sauce, Mustard, Pepper to the cooking pot and stir to combine.
Lock on lid and close Pressure Valve. Cook at High Pressure for 50-60 minutes.
- When Beep is heard, allow a 15 minute Natural Pressure Release and then open Pressure Valve to remove remaining Pressure.
- Discard any floating beans.
Add the salt. Taste a couple of beans for tenderness and sweetness and add more Molasses, if a sweeter taste is desired. If Beans are still hard, cook for another 15 minutes.
- Select the Sauté or Browning function and cook until desired consistency.
If your beans are not super fresh, you may have to cook them longer.
If you have no time to soak, add 15 minutes to the cook time.