Instant Pot Baked Beans
This instant pot baked beans recipe is perfect for a quick side dish for my family. Easy to make, available in minutes. Tasty!
Thinking about summer with all those grilled burgers, fries, hotdogs, and steaks? To go along with them you gotta make all the sides as well!
One of the best and most simple sides to make is baked beans! However, you don’t want to go to the trouble of preparing every aspect of the beans so we have this nifty little instant pot recipe to make things easy! Now you can just throw the beans in and have a giant pot of baked beans ready for a party or for everyone at dinner.
The beautiful thing about an instant pot is that whether or not you soak your beans or not, they will cook much faster than on a stove top. If you presoak beans they tend to finish up with fewer split skins, and some people contend they are easier to digest.
If you’re short on time, unsoaked beans are just fine. Cooked beans freeze well, so it’s a good idea to cook more than you need so you can save some for another meal. Just spread the beans out on a sheet pan, let them cool to room temperature, and then transfer 2 cup portions to quart size ziplock plastic freezer bags. They can be frozen for up to 6 months.
Instructions:
To soak the beans, put them in the instant opt and add the 8 cups water and the salt.
Leave the pot turned off and let the beans soak for 10 to 12 hours or up to overnight.
You can then either drain the beans in a colander or not.
If you drain them, they will be less flavorful because you have discarded the salt along with the water.
If you drain them, return them to the pot and add the 6 cups water.
If you decide to cook the beans without soaking them, put them in the instant pot and add the 8 cups water and the salt.
Secure the lid and set the pressure release to sealing.
Select the bean/chili setting and set the cooking time to the correct number of minutes at high pressure.
Let the pressure release naturally for 15 minutes, then move the pressure release to venting to release any remaining steam.
Wearing heat-resistant mitts, lift the inner pot out of the instant pot.
You may either store the beans in their liquid in the refrigerator or drain them in a colander to freeze or use right away.
Ingredients
1 pound beans (about 2 cups)
8 cups water, plus 6 cups if you soak and drain the beans before cooking
2 teaspoons kosher salt
Notes
This recipe is easily halved. I often cook beans in 8 ounce batches (about 1 1/8 cups) instead of cooking 1 pound. Be sure to halve the water and salt as well. The cooking times remain the same
If you like, you can add 1 tablespoon olive oil to the beans before cooking. The oil will help prevent the beans from foaming too much as they cook. For extra flavor, add a few garlic cloves, a bay leaf, and/or a diced onion before securing the lid.
Basic Beans
Description
The beautiful thing about an instant pot is that whether or not you soak your beans or not, they will cook much faster than on a stove top. If you presoak beans they tend to finish up with fewer split skins, and some people contend they are easier to digest. If you’re short on time, unsoaked beans are just fine. Cooked beans freeze well, so it’s a good idea to cook more than you need so you can save some for another meal. Just spread the beans out on a sheet pan, let them cool to room temperature, and then transfer 2 cup portions to quart size ziplock plastic freezer bags. They can be frozen for up to 6 months.
Ingredients
- 1 pound beans (about 2 cups)
- 8 cups water, plus 6 cups if you soak and drain the beans before cooking
- 2 teaspoons kosher salt
Instructions
- To soak the beans, put them in the instant opt and add the 8 cups water and the salt. Leave the pot turned off and let the beans soak for 10 to 12 hours or up to overnight. You can then either drain the beans in a colander or not. If you drain them, they will be less flavorful because you have discarded the salt along with the water. If you drain them, return them to the pot and add the 6 cups water.
- If you decide to cook the beans without soaking them, put them in the instant pot and add the 8 cups water and the salt.
- Secure the lid and set the pressure release to sealing. Select the bean/chili setting and set the cooking time to the correct number of minutes at high pressure.
- Let the pressure release naturally for 15 minutes, then move the pressure release to venting to release any remaining steam. Wearing heat-resistant mitts, lift the inner pot out of the instant pot. You may either store the beans in their liquid in the refrigerator or drain them in a colander to freeze or use right away.
Notes
- This recipe is easily halved. I often cook beans in 8 ounce batches (about 1 1/8 cups) instead of cooking 1 pound. Be sure to halve the water and salt as well. The cooking times remain the same
- If you like, you can add 1 tablespoon olive oil to the beans before cooking. The oil will help prevent the beans from foaming too much as they cook. For extra flavor, add a few garlic cloves, a bay leaf, and/or a diced onion before securing the lid.
Nutrition
- Serving Size: 6 cups
