With the help of your Instant Pot, you can go from dried beans to tender baked beans in just over an hour. Dried apricots and crispy bacon mixed in with the beans give every bite a balance of sweet and savory flavors.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary test

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
16
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4- to 5- quart Dutch oven, combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse beans.

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  • In a 6-qt. electric or stove-top pressure cooker combine the beans and the next 11 ingredients (through black pepper). Stir in 2 1/2 cups fresh water. Lock lid in place. Set electric cooker on high pressure for 45 minutes. For stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 45 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully.

  • Stir in vinegar. If desired, sprinkle with additional bacon.

Nutrition Facts

182 calories; fat 2g; cholesterol 3mg; carbohydrates 35g; mono fat 1g; insoluble fiber 5g; sugars 16g; protein 8g; vitamin a 325.5IU; vitamin c 4.1mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.2mg; folate 108.3mcg; sodium 198mg; potassium 487mg; calcium 59mg; iron 2mg.
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