Pressure Cooker Baked Beans Recipe

Combine the dried beans and 8 cups of the water in an electric pressure cooker. Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position.

If using an Instant Pot, select the “Bean/Chili” program, then adjust the time to 15 minutes. If pressure does not have a “Bean/Chili” program, set it manually to “High Pressure” for 15 minutes.

When the timer goes off, wait for the pressure to release naturally for 15 minutes, then release the rest of the pressure by moving the pressure release knob from “Sealing” to “Venting.” It will take a minute or two for the pressure to release completely.

Wearing a pair of heat-proof mitts, lift the inner pot out of the pressure cooker and drain the beans into a colander in the sink. Wash out the pot and return it to the pressure cooker.

In a small bowl, whisk together the molasses, sugar, mustard, ground cloves, and 1½ cups water or reserved bean cooking liquid. Set aside.

Reset the electric pressure cooker, then select its “Sauté” program. Add the bacon to the pot and sauté it for about 5 minutes until it begins to render some fat.

Add the onions and sauté for about 5 minutes more until they are translucent. When done, hit “Cancel” to stop sautéing.

Gently stir the beans and the cooking liquid into the pot with the bacon and onions. Secure the lid on the pressure cooker, again making sure that the pressure regulator is set to the “Sealing” position.

If using an Instant Pot, select the “Bean/Chili” program, then adjust the time to 15 minutes. If the pressure does not have a “Bean/Chili” program, set it manually to “High Pressure” for 15 minutes.

When the cooking program finishes, let the pressure cooker completely release its pressure naturally. This will take about 30 minutes.

Serve the beans warm.