These Pressure Cooker Baked Beans cook to be thick, rich, and savory with a hint of sticky sweetness from the molasses and brown sugar. This recipe makes a huge pot of Southern-style baked beans that will last you through multiple meals, or feed a hungry crowd.
I finally caved and got a pressure cooker. I had avoided it for the longest time because my worktop is already overflowing with kitchen gadgets, and I always thought “Why do I need a pressure cooker if I can make everything without it?”
Well, after I got one, I realized there’s a lot of stuff I haven’t been making without the pressure cooker. It opened up a whole new universe of recipes now that time is no longer an issue. What used to take hours now only takes minutes.
With a pressure cooker, baked beans from scratch is quick and simple
One of the first things I did was make Pressure Cooker Baked Beans from scratch…something I rarely had the patience for in my pre-pressure cooker days. Southern style baked beans are a hearty comfort food that I love, but always felt guilty about ordering when at a restaurant because they are so cheap to make at home.
Well, thanks to the pressure cooker, I never have to order it at the restaurants now because it is so easy to make at home.
These Pressure Cooker Baked Beans cook to be thick, rich, and savory with a hint of sticky sweetness from the molasses and brown sugar.
I don’t want to start a war with English baked beans (for the uninitiated, they taste like beans simmered in slightly watered down ketchup), but these Southern style baked beans wading in the flavorful syrupy sauce are the hearty, full-bodied beans that every bean desires to become.
These Pressure Cooker Baked Beans are the hearty, full-bodied beans that every bean desires to become
As a mom with less time on her hands, I’m always looking for recipes that will carry me through multiple meals, and this Pressure Cooker Baked Beans definitely checks that box.
Just make a huge pot of Pressure Cooker Baked Beans, have it for dinner, and the next morning, serve it on toast at brunch.
When served in the morning, these Pressure Cooker Baked Beans on toast can stand alone, but they are doubly tasty when paired with garlicky mushrooms.
The beans and the mushrooms share a similar enough texture that you add another seamless layer of flavor to the recipe. My favorite way to prepare the mushrooms to serve with these Pressure Cooker Baked Beans is inspired by my friend Scott, at I’d Rather Be Chef.
This recipe will carry you through multiple meals
Scott uses a dry heat technique for the mushrooms, which requires you to brown the mushrooms in a hot pan before adding anything else in the pan – no oil, no salt, no fats.
The idea behind this is that if you add salt or oils too early, the mushrooms will lose their water before they fully brown, and water content in the pan will prevent the cut surfaces of the mushrooms from browning.
The recipe for the Pressure Cooker Baked Beans will feed about 8-12 people when you enjoy it as a side dish or served on toast.
While the Pressure Cooker Baked Beans can stretch through multiple meals, the mushrooms are best served fresh, so I tend to make as much as I need for that immediate meal.
The recipe below makes enough mushrooms for 4 servings, but feel free to adjust it as needed.
Make a pot of Pressure Cooker Baked Beans, have it for dinner, and the next morning, serve it on toast at brunch
If you need a recipe to feed a crowd, or just want to cook once and make a dish that will last your family through the week, this recipe for Pressure Cooker Baked Beans is your friend!
Pressure Cooker Baked Beans on Toast (GF)Print Recipe
For the Pressure Cooker Baked Beans (8-12 servings)
- 1 pound dried navy/haricot beans (500 grams)
- 8 cups water (2 liters) - for soaking the beans
- 1 tablespoon salt (15 grams) - for soaking the beans
- 1 pound smoked streaky bacon (500 grams) - cut into 1/2-inch pieces
- 2 medium onions - finely chopped
- 2 cups water
- 1/2 cup blackstrap molasses (160 grams)
- 1/2 cup ketchup (150 grams)
- 1/3 cup lightly packed brown sugar (65 grams)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon mustard seeds
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon coarse ground black pepper
- 1/2 teaspoon salt (this will depend on your preference and the bacon you use)
For the Sautéed Garlic Mushrooms (4 servings)
- 1 tablespoon olive oil
- 2 cloves garlic - minced
- 10 ounces baby bella (portabellini) mushrooms (300 grams) - washed and cleaned
- 2 sprigs fresh thyme
- 1 pinch salt
- 1 small loaf of rustic bread - sliced (use GF for GF option)
- butter - for serving
Make the Pressure Cooker Baked Beans
- Rinse the beans in a colander, removing any debris. In a large bowl (or the pressure cooking pot if you prefer) soak the beans overnight in 8 cups water mixed with 1 tablespoon salt. When you are ready to cook the beans, drain and rinse the beans, discarding the soaking liquid.
- In the pressure cooker, using the sauté feature, heat a tablespoon of cooking oil. Add in the bacon and cook, stirring frequently, until the fat has rendered and the bacon has crisped. Remove the cooked bacon into a bowl and set aside, leaving the bacon grease in the pot. Add the onions into pot and cook in the bacon grease until the onions have softened, about 3 minutes.
- Add the remaining ingredients (2 cups of water, molasses, ketchup, brown sugar, Worcestershire sauce, mustard seeds, smoked paprika, pepper and salt) into the pot and stir to combine. Stir in the soaked beans.
- Close the lid and pressure cook at high pressure for 35 minutes. Turn off the heat and natural steam release for 10 minutes, then use the auto-quick pressure release for any remaining pressure. Open the lid carefully and check several beans to see if they are tender to your liking. If not, set the pressure cooker for a few minutes longer. Season with more salt if desired.
- Stir in the cooked bacon. Select the reduce / sauté function and simmer the beans uncovered, stirring occasionally, until the sauce is the desired consistency (my preference is about 5-10 minutes).
Make the Sautéed Garlic Mushrooms
- As the beans are pressure cooking, prepare the sautéed garlic mushrooms. In a medium-sized cast iron or other heavy bottom pan over medium-high heat, fry the olive oil and garlic, stirring frequently, until golden brown, about 6-8 minutes. Transfer the garlic and oil to a small bowl and set aside.
- Quickly wipe the pan with a paper towel to remove any excess oil. Turn the heat to high, and add in the mushrooms (without any additional oil, fats or salt). Fry, stirring occasionally, until the mushrooms have browned and are just starting to release their liquid, about 4-5 minutes. Add in sautéed garlic, thyme and salt. Continue to cook until the mushroom water has cooked off and the mushrooms are tender.
- Top a slice of buttered bread with a ladleful of beans and a heaping spoonful of mushrooms.