My husband loves baked beans. I swear he eats them three times a week, right out of the can. Nothing added, just canned baked beans. On the other hand, I could do without them except in a very rare circumstance. I really only like them when they’re made from scratch.
I had leftover ham from Easter. And a ham bone.
So I made ham stock with the fatty pieces, the juices from the bottom of the pan the ham was smoked in, onions, celery, and carrots. In the Instant Pot stock is fast and amazing. I am currently using the Instant Pot Max because I love having the option of the max pressure (closer to a traditional pressure cooker) and the automated venting which is so, so awesome when you’re multitasking in the kitchen.
After I strained the stock, I did chill it and remove the fat layer on top. I sometimes do this when I’m trying to reduce the fat content (and I do not like greasy beans). When I make the beans, I also add Better Than Bullion Ham Base for an extra ham flavor (and in place of salt, it adds complexity to the flavor.)
Soak the beans overnight. I wouldn’t say you necessarily have to but I feel soaking them does give a better overall texture.
Add all ingredients to the pot, and cook on Max pressure for 25 minutes, or high pressure for 20, then natural release for 20 minutes. I thought the beans were perfect (just soft enough and with just enough liquid). My husband would have preferred them softer (but remember he eats the canned stuff without adding anything to it). If there is too much liquid for you, saute to drive a bit of the liquid out.
And serve with cornbread. I thought these were just sweet enough and spicy enough but baked beans are very subjective so definitely adjust the seasoning on these to your taste.
IF YOU LIKE THIS RECIPE YOU WILL ALSO LIKE:
- Instant Pot Meatballs With Mushroom Gravy
- Instant Pot Triple Mac and Cheese
- Instant Pot Johnny Marzetti
- Instant Pot Beef Stroganoff
- Instant Pot Buffalo Chicken Mac and Cheese
- Instant Pot Chicken Tetrazzini
Instant Pot Baked Beans
- Instant Pot
- 1 pound white beans I used Great Northern
- 11/2 cups diced ham
- 1 medium onion diced
- 1 ¾ cup ham stock
- ¼ cup molasses
- 1/2 cup brown sugar
- 1 tablespoon onion powder
- 1 tablespoon Better Than Bullion Ham Base
- ½ to 1 teaspoon black pepper
- 1 teaspoon 5ml apple cider vinegar
To make ham stock
- Add ham bone, any leftover juices from cooking ham, an onion or two, a carrot or two, and several stalks of celery to Instant Pot. Add 2 cups of water. Cook on Max pressure for 2 hours or high pressure for 2 hours 25 minutes. Quick release and strain.
To make beans
- Soak beans overnight in water. The water needs to be several inches above the beans, the beans will about double in size. Strain beans and rinse. Add remaining ingredients to Instant Pot. Cook on Max pressure for 25 minutes or high pressure for 30. Natural release for 20 minutes then quick release. Add several more minutes to the pressure if the beans are not as soft as you would like. If the liquid is to thin, sauté to drive off some liquid.