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4.83 from 35 votes

Pressure Cooker Holiday Baked Beans

A sweet, sticky sauce, makes these Baked Beans shine at any summer picnic.
Prep Time15 mins
Cook Time1 hr
Pressure Release15 mins
Total Time1 hr 15 mins
Course: Side Dish
Cuisine: Americanno
Keyword: Instant Pot Baked Beans
Servings: 10 servings
Calories: 334kcal
Author: This Old Gal

Ingredients

Instructions

  • Rinse and sort beans, removing any debris. 
  • 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 60 minutes. When Beep is heard, wait 15 minutes and then release the rest of the pressure.
  • 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 simmer until desired consistency.

Notes

If your beans are not super fresh, you may have to cook them longer.
If you prefer to soak your beans, cover with water and soak for three hours.  Drain beans and rinse.  Follow the rest of the instructions and subtract 5 minutes from cook time.

What Entrees and other Sides Go with Baked Beans?

Nutrition

Serving: 1gcup | Calories: 334kcal | Carbohydrates: 50g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 361mg | Potassium: 825mg | Fiber: 11g | Sugar: 22g | Vitamin A: 1% | Vitamin C: 1.7% | Calcium: 11.2% | Iron: 18.4%