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Baked Beans are a popular choice for BBQ’s and potlucks and for good reason. Not only are they quick and easy to make, they are affordable, filling and can easily serve a crowd. And let’s be honest, they go so well with grilled burgers, hot dogs, bbq ribs and so much more.
For this recipe I am using the Instant Pot, but I am also including instructions for how to bake them in the oven or cook them in the slow cooker if you don’t own an Instant Pot.
Some baked beans recipes call for ground beef and bacon. This recipe uses only bacon, but feel free to add about a pound of ground beef already browned, or you can omit the ground beef and bacon altogether for a vegetarian baked beans recipe.
What kind of beans should I use for baked beans?
Baked beans can be made from raw beans, or from canned beans. The goal of this recipe is that it will be quick and easy to make so we will be using two 16 ounce cans of Pork and Beans. Raw beans require a soaking and rinse process that can add additional time and steps to the recipe. In an effort to keep this recipe super simple and easy, canned pork and beans is an excellent choice.
What ingredients will I need?
When it comes to ingredients for baked beans, there are a few staples that you will find in just about any baked beans recipe. That includes chopped onion and green pepper which you will find in this recipe. I like to make sure that the onions and green pepper are diced pretty finely.
The sauce is really what makes these baked beans super delicious. You will need ketchup, bbq sauce, yellow mustard, maple syrup, brown sugar and then you’ll also need apple cider vinegar and a little bit of Worcestershire sauce.
Making Baked Beans in the Instant Pot
The method for making baked beans in the Instant Pot is straightforward. You will use the sauté feature on the IP to cook the bacon until crispy. Once the bacon is crispy, you will remove it from the pan and sauté the green pepper and onion until they’re soft and tender. Toss in the remaining ingredients, and the crispy bacon and give it a good stir. Then you’ll place the lid on the Instant Pot, select manual high pressure and set the timer for 4 minutes. When the timer goes off, go ahead and quick-release the pressure.
Pro tip: If you are new to cooking with the instant pot and you are unfamiliar with what quick release is, it simply means that you will turn the pressure release valve to venting and let the steam release quickly versus letting the pressure release naturally on its own. It is important that you use caution when switching the valve from sealing to venting because the steam is hot. I usually like to use tongs to switch the valve and then I place a measuring cup over the top so that it doesn’t splatter juices all over my kitchen.
That’s it! This is really such an easy recipe and with the help of the Instant Pot, it’s ready in such a short amount of time.
When you are calculating the time it will take to make this recipe, don’t forget to factor in how long it will take for the Instant Pot to come up to pressure. It usually takes about 7-10 minutes for it to come up to pressure. To summarize, allow about 10 minutes to prep the ingredients and sauté the bacon, onion and green pepper, Allow 10 minutes for the Instant Pot to come up to pressure and another 4 minutes of cook time.
What to serve with Baked Beans
If you do not have an instant pot, you can also make this recipe in the Slow Cooker or bake them in the oven. The only difference is that you will need to cook the bacon, and sauté the onion and green pepper on the stovetop before adding all of the ingredients to the slow cooker or in an oven-safe baking dish to bake.
Slow Cooker: Combine all ingredients, making sure that you have previously cooked the bacon until crisp and sautéed the onion and green pepper on the stovetop until tender. Place all ingredients in the slow cooker and cook on low for 4 to 5 hours or on high for about 2 hours.
Oven: Combine all ingredients, making sure that you have previously cooked the bacon until crisp and sautéed the onion and green pepper on the stovetop until tender. Pour mixture in an oven safe casserole dish. Cover and bake at 350 degrees F for about 45-55 minutes.
- 6 slices bacon, chopped into half inch pieces
- 1 small yellow onion, finely diced
- 1 small green pepper finely diced
- 2 – 16 ounce cans pork and beans
- 3 tablespoons yellow mustard
- 1/4 cup ketchup
- 1/4 cup bbq sauce
- 2 tablespoons maple syrup
- 1/4 cup brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
INSTANT POT DIRECTIONS
- Select the sauté feature and cook bacon until browned and crispy. Use a slotted spoon to remove the bacon from the pot and set aside.
- Add in diced green pepper and onion and sauté until softened.
- Return the bacon to the pot.
- Add in remaining ingredients including pork and beans, yellow mustard, ketchup, bbq sauce, maple syrup, brown sugar, cider vinegar and Worcestershire sauce.
- Close and lock the lid and select manual high pressure.
- Set the timer for 4 minutes.
- When the timer is done, quick-release the pressure.
SLOW COOKER AND OVEN DIRECTIONS
- Cook bacon in the oven or on the stovetop until crispy.
- In a large non-stick skillet, sauté green pepper and onion until softened.
- In a large bowl, combine the bacon, sautéed green peppers and onions, and remaining ingredients including pork and beans, yellow mustard, ketchup, bbq sauce, maple syrup, brown sugar, cider vinegar, and Worcestershire sauce.
- If using a slow cooker or crock pot, transfer the beans mixture to the slow cooker and cook on low for about 4-5 hours or on high for about 2 hours.
- If using the oven, pour baked beans mixture into an oven safe dish. Cover and baked at 350 degrees F for about 45-55 minutes.