Baked Beans from Scratch - Instant Pot or Classic

Aunt Sissy's Baked Beans came to mind last month for two reasons: 1) Summer would be starting, and that's Baked Bean Season around here; and 2) It was the ninth anniversary of her death and I was enjoying fond memories of her. She was a very capable woman and quintessential homemaker, skilled in all the domestic arts.

Ever since I got an Instant Pot in December, I've wanted to adapt her recipe to the electric pressure cooker. If you don't have one, do make these beans Aunt Sissy's way at the post Baked Beans - From Scratch. But I think my Instant Pot version is identical, and there's no need to presoak the beans.

Usually at the end of the natural pressure release time, I take the inner cooking pot out of the Instant Pot to either cool or serve. This time, for some reason, I left it in place and learned a valuable piece of information. 

When I took the inner pot out over an hour later to put the "cooled" beans in the refrigerator, they were not cool. Leaving them in the turned-off and unplugged Instant Pot had kept them piping hot for over an hour! 

These beans are a must for every summer barbecue, and I hope you'll try them soon, either way.

Baked Beans from Scratch - Instant Pot

(Makes 8 servings) 

6 slices (about 6 ounces/170 grams) bacon, chopped

1/2 cup finely minced onion (1 small onion)
1 pound (16 ounces/454 grams) navy or small white beans
3 1/2 cups (28 fluid ounces/828 ml) water
3 tablespoons (1.31 ounces/37 grams) dark brown sugar
3 tablespoons (2.1 ounces/60 grams) unsulfured molasses
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon apple cider vinegar
1/2 teaspoon coarsely ground black pepper

1 to 1 1/4 cups ( 8 to 10 fluid ounces/237 to 296 ml) ketchup

1 With Instant Pot on Saute function, cook chopped bacon until crisp. Remove all but 1 tablespoon of fat from the pot. Add chopped onion, and cook until softened, about 5 minutes. Be sure to scrape up all the brown bits on the bottom, adding a bit of the water if needed, to free up all that flavor and to make sure your Instant Pot won't give you the Burn signal. Turn it Off.

2 Rinse and pick over beans to remove any debris. Add beans to Instant Pot along with all remaining ingredients. Stir everything up. 

3 Put the lid in place and turn the steam valve to Sealing. Press the Pressure Cook key. Leave the indicator lights on High Pressure and Normal temperature, and change the cooking time to 45 minutes.

Note: It can take 20 to 25 minutes to reach working pressure. This varies with the amount and temperature of the ingredients in the pot. 

4 When the beep sounds, turn it off by pressing Cancel. Set a kitchen timer for 25 minutes and allow the pressure to release naturally, then do a quick release by turning the steam valve to Venting.

5 When the float valve drops down, carefully remove the lid. If the beans are not done to your liking, put the lid back on, turn the steam valve to Sealing, and cook on High Pressure for additional minutes. Taste and adjust seasoning.

Note: The cooked beans can be kept in the refrigerator for several days or in the freezer for up to 3 months.

Note: Check out Instant Pot Pinto Beans post for more info about the vagaries of dried bean cookery!

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Jean