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Sesame Chicken
Baked Beans
| By : |
Prep time:
5 MINUTES
Sauté:
6 MINUTES ON MEDIUM
Pressure cook:
8 MINUTES ON HIGH
Release:
NATURAL FOR 15 MINUTES
Total time:
44 MINUTES
SERVES 8
DAIRY-FREE
VEGETARIAN OPTION
EQUIPMENT
Measuring cups and
spoons, chef’s knife, can
opener, wooden spoon or
silicone spatula, paper
towels, mixing spoon
This is my go-to recipe for baked beans that are sweet, rich,
and tangy with a kick of spice. Their creamy texture makes
them a perfect side dish, whether you eat them hot or cold.
| Prep Time | 5 minutes |
| Cook Time | 16 minutes |
| Passive Time | 15 minutes |
| Servings |
8 servings
|
Ingredients
- 4 slices bacon optional
- 15 oz kidney beans
1 can rinsed and drained - 15 oz pinto beans
1 can rinsed and drained - 15 oz great northern beans
1 can rinsed and drained - 3/4 cup Water
- 1/2 cup ketchup
- 1/3 cup brown sugar not packed
- 1 tbsp ground mustard
- 1 tsp chili powder
Ingredients
|
Instructions
SAUTÉ THE BACON.
- Add the bacon (if using) to the inner cooking pot. Select Sauté and adjust the heat to Normal or Medium. Cook the bacon for 3 minutes on each side, until almost crisp. Transfer the bacon to a paper towel–lined plate to drain, then chop it into bite-size pieces. Drain the fat from the pot.
PRESSURE COOK.
- Return the bacon to the pot and add the kidney beans, pinto beans, great northern beans, water, ketchup, sugar, mustard, and chili powder. Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure Cook and adjust the pressure to High. Set the time for 8 minutes. When cooking ends, let the pressure release naturally for 15 minutes, then turn the valve to “venting” to quick release the remaining pressure. Unlock and remove the lid and stir well before serving.
Julee Morrison is a blogger, mother of six, who lives in the foothills of Virginia with their two dogs.
Her first book The Instant Pot® College Cookbook: 75 Quick and Easy Meals that Taste Like Home celebrates her family recipes, and making quick meals everyone will love.
Her writing has appeared on The Huffington Post, Scary Mommy, Pop Sugar, SheKnows, Yahoo Shine, Love What Matters, Ellen Nation, and her recipes have been featured on Bon Appetite, SparkPeople, and The Huffington Post.
Find Julee online at MommysMemorandum.com.
Book description:
The Instant Pot® College Cookbook is the definitive dorm room solution for easy, homemade meals.
Cereal and pizza might be enough to sustain a crash study session, but the best brain food is a homemade meal. The Instant Pot® College Cookbook saves college students from four years of nutrient deprivation with quick and easy, budget-friendly meals.
From grab-n-go Breakfast Burritos to late night Macaroni and Cheese, this college cookbook contains 75 tasty meals that require no previous cooking or Instant Pot® experience to whip up. Using easy-to-find and affordable ingredients, The Instant Pot® College Cookbook saves students time and money too with good fast food that rivals any take-out menu.
The Instant Pot® College Cookbook includes:
• Instant Pot® cooking 101 that explains pressure cooker settings for every type of food, tips, and FAQ.
• 75 home-style meals that include breakfast, everyday staples, soups and stews, meatless meals, poultry, pork and beef, dessert, and more!
• Fool-proof recipes that combine quick prep times with easy-to-find and affordable ingredients to suit student schedules and wallets.
Save ramen for emergencies with quick and easy recipes from The Instant Pot® College Cookbook.
All Cook Books by :
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I am not good with recipes; I do basic. I have a 8 quart pot, want to cook only pinto beans. I have a 6 pound roast, I only want to cook, shred. Is there a directions for basic cook time for these kind of cooking. My insta-pot came with recipe book, descriptions, etc. No directions for example; “to yield 1 quart of cooked pinto beans, this much beans, this much water, this much time. Period.
Hi Celia,
We have many recipes listed as easy, I am sure you will do great if you attempt any of those.
We have a cooking time table for basic cooking times of popular foods.
https://instantpot.com/instantpot-cooking-time/
Great Easter side dish
Left the bacon out and sauted onions. It was a hit!
I presoaked navy pea beans and after 30 min pressure and 30 min to release, the beans were cooked but lacked color and flavor. Required another 30 min at saute to finish up. Otherwise a good recipe.
Hey i have a recipe where i use tomato sauce. But any time i have cooked beans or lentils in any recipie i get the burn message and the beans and lentils all settle to the bottom and stick on and burn . Any tips?
a little nonstick spray works well and additional water. if the lentils soak too much liquid there may not be enough to keep the food at the bottom from burning. Additionally, you can cook pot-in-pot method to ensure that the lentils do not burn.
I loved this recipe super easy. I doubled the recipe because i made this for my husbands potluck at work. I hope everybody loves it just as much as i do.
Add a tablespoon of Worchestershire Sauce and a shot of Bourbon! Good eats!
I can’t cook these without getting a burn error. They are yummy but should be cooked in the oven.
BURN notice, too. Even spray and extra water , as comment by Instantpot suggested.
I released stired abd put on Slow Cook for 3 hrs.
I added Tblsp of Blackstrap molasses and subsituted a Tblsp (yes, a Tblsp!)of Colman’s ground mustard (nod to Allrecipes).
Hortible. Dry. Not sweet. Three of us ate them and could not finish. Willnot make again.
Why use expensive canned, drained beans when you have an instant pot? Buy a pound bag of dry beans for about a buck and pressure cookthem for about 30 minutes, since you are going to cook them more after adding the other stuff.
If you are cooking dry beans to eat immediately, like ham and beans, they need to cook close to an hour.
Can I used dry beans instead of can.