Instant Pot Baked Beans - Quick, Sweet, and Tangy
There's not always time to cook meals from scratch, but that doesn't mean you need to sacrifice taste. This quick version definitely delivers!
- 8 bacon strips thick-sliced
- 1/2 cup yellow onion diced
- 1/4 cup apple cider vinegar
- 1 cup chicken broth
- 1/3 cup 100% maple syrup
- 1/3 cup brown sugar
- 1/3 cup ketchup
- 1 Tbsp. Worcestershire sauce
- 2 tsp. dry mustard
- 1/4 tsp. black pepper
- 64 oz. canned navy beans
Using sauté setting – Add bacon to pot and cook until almost crispy. Then add onions and cook until soft and translucent. Remove bacon, onions, and bacon fat from pot. Keep the bacon and onions for this recipe. Reserve bacon fat for another use or discard.
Return bacon and onions to pot, along with vinegar. Continue cooking for about a minute, making sure to scrape up all the fond (brown bits) from the bottom of pot.
Add all remaining ingredients and mix well. Lock lid and cook for 5 minutes at high pressure. Once cook time is complete, allow pressure to release naturally (will take about 15 minutes). Serve and enjoy!
These beans will have a lighter color than either using dried beans or canned pork'n beans. For this reason, I really recommend making these the day before you want to serve them. The longer the beans sit in the juice, the darker they will become. Not that they will taste any different, but they will just look more like what your guests are accustomed to seeing.
These beans have more vinegar in them than the typical recipe. This was intentional, as we wanted a sweet yet tangy recipe. This can easily be adapted to personal preference. For less tangy beans, reduce the amount of vinegar from 1/4 cup to 2 tablespoons.
Calories: 221kcal | Carbohydrates: 34g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 641mg | Potassium: 415mg | Fiber: 5g | Sugar: 10g | Vitamin A: 30IU | Vitamin C: 1.5mg | Calcium: 67mg | Iron: 2.3mg