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.
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