Boston Baked Beans Pressure Cooker
Indulge in the rich, smoky flavors of homemade Boston Baked Beans made effortlessly in a pressure cooker! This hearty recipe combines tender navy beans with crispy thick-cut bacon, a medley of sweet molasses, brown sugar, and tangy Dijon mustard, all brought together with the savory depth of smoked paprika and apple cider vinegar. Using a pressure cooker not only slashes the traditional cooking time but also ensures perfectly cooked beans every time, infused with a thick, caramelized sauce. Perfect as a comforting side dish or a soul-warming main, these beans are a crowd-pleaser at barbecues, potlucks, or weeknight dinners. Quick-soak instructions and make-ahead tips make this recipe as convenient as it is delicious. Don't settle for canned—treat your taste buds to the homemade taste of Boston's finest!
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Recipe Information
Ingredients
- 1 pound dried navy beans
- 6 slices thick-cut bacon
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups water
- 2 cups chicken broth
- 1/3 cup molasses
- 1/3 cup brown sugar
- 1/3 cup ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Rinse the dried navy beans under cold water, picking out any debris or damaged beans. Place them in a large bowl and cover with enough cold water to submerge them by at least 2 inches. Let soak for 8 hours or overnight. Alternatively, you can use the quick-soak method by boiling the beans for 2 minutes and letting them sit for 1 hour.
Drain and rinse the soaked beans. Set aside.
Turn the pressure cooker to the sauté mode. Cook the bacon slices until crispy, then remove and set them on a paper towel to drain. Once cool, chop into small pieces.
In the rendered bacon fat, add the diced onion and cook for about 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the soaked navy beans, water, chicken broth, molasses, brown sugar, ketchup, Dijon mustard, apple cider vinegar, smoked paprika, salt, and black pepper to the pressure cooker. Stir everything to combine.
Cancel the sauté mode, close the pressure cooker lid, and set the valve to the sealing position. Cook on high pressure for 35 minutes.
Once the pressure cooker completes the cooking cycle, allow for a natural release for 15 minutes, then carefully perform a quick release to release any remaining steam.
Open the lid and stir in the chopped bacon. If the sauce is too thin, turn the pressure cooker back to sauté mode and simmer for 5-10 minutes, stirring frequently, until the sauce has thickened to your liking.
Taste and adjust seasonings as needed. Serve warm and enjoy! Leftovers can be refrigerated for up to 5 days or frozen for up to 3 months.
Nutrition Facts
Calories |
2605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 5540 mg | 241% | |
| Total Carbohydrate | 437.9 g | 159% | |
| Dietary Fiber | 71.8 g | 256% | |
| Total Sugars | 156.0 g | ||
| Protein | 120.9 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1069 mg | 82% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 8790 mg | 187% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
