Pressure Cooker Baked Beans

Elise’s recipe for Slow Cooker Boston Baked Beans is fantastic. If you’re in a rush and don’t have time for the full version, it turns out that you can speed it up considerably by using an electric pressure cooker like the Instant Pot! Instead of taking eight hours to cook, I can make these pressure cooker baked beans in just over two hours! Looking for the slow cooker version? Slow Cooker Boston Baked Beans Another bonus with this pressure cooker recipe is that you don’t have to soak the beans overnight. Instead, I par-cook (partially cook) them with just water before adding the rest of the ingredients. The par cooking step ensures that the beans will get soft and tender. The rest of the recipe is so simple! Just be sure to let the pressure cooker go through a natural release instead of doing a quick release. Beans have a tendency to foam and sputter when the pressure is released too quickly, which can clog the release valve. Tender beans, sweet molasses sauce, and lots of smoky bacon — this easy pressure cooker recipe make a perfect side dish with BBQ, meatloaf, or any other meaty main dishes.

This recipe uses an electric pressure cooker. Pressure cooking times will be slightly less if you're using a stovetop pressure cooker.

1 Par-cook the beans: Combine the dried beans and 8 cups of the water in an electric pressure cooker. Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position.

If you are using an Instant Pot, select the “Bean/Chili” program, then adjust the time to 15 minutes. If your pressure does not have a “Bean/Chili” program, set it manually to “High Pressure” for 15 minutes.

It will take about 20 minutes for your pressure cooker to come up to pressure, and then the 15 minutes of actual cooking will begin.

2 Naturally release the pressure and drain the beans: When the timer goes off, wait for the pressure to release naturally for 15 minutes, then release the rest of the pressure by moving the pressure release knob from “Sealing” to “Venting.” It will take a minute or two for the pressure to release completely.

At this point, the beans should be mostly cooked through, but still firm. It's fine if there's still a little bit of white at the center. If you'd like to use some of the bean cooking liquid to make your baked beans, scoop out 1 1/2 cups of liquid and set it aside.

Wearing a pair of heat-proof mitts, lift the inner pot out of the pressure cooker and drain the beans into a colander in the sink. Wash out the pot and return it to the pressure cooker.

3 Prepare the cooking liquid: In a small bowl, whisk together the molasses, sugar, mustard, ground cloves, and 1 1/2 cups water or reserved bean cooking liquid. Set aside.

4 Sauté the bacon and onions: Reset the electric pressure cooker, then select its “Sauté” program. Add the bacon to the pot and sauté it until it begins to render some fat, about 5 minutes.

Add the onions and sauté until they are translucent, about 5 more minutes. When done, hit "Cancel" to stop sautéing.

5 Finish cooking the beans: Gently stir the beans and the cooking liquid into the pot with the bacon and onions. Secure the lid on the pressure cooker, again making sure that the pressure regulator is set to the “Sealing” position.

It will take about 15 minutes for your pressure cooker to come up to pressure, and then the 15 minutes of actual cooking will begin.

6 Let the pressure release naturally: When the cooking program finishes, let the pressure cooker completely release its pressure naturally. This will take about 30 minutes.

Don’t perform a quick release, as the thick cooking liquid will sputter out of the pressure release valve.

7 Serve the beans warm: They are very good straight out of the pot, and taste even better the next day. Reheat beans over low temperature on the stovetop, in a low oven, or in the microwave.