Quick Baked Beans

made from scratch

We are continuing our kitchen journey using the Instant Pot and today we are featuring a taste of Americana that is nearly as ubiquitous to the American culture as Apple Pie and the hot dog. Today we are making quick baked beans from the Instant Pot. Homemade baked beans that are from scratch and ready in just over an hour. I dare say you can’t find anything like this other than right here in the good ole’ US of A!

As we have talked about before on this food blog, even though these quick baked beans come from the Instant Pot, there is still some good old fashioned cooking that is required on your part. Not a lot, but a little. Remember, you’re only going to get out of your recipe creations what you put into them. The Instant Pot definitely speeds the process of making these baked beans from scratch and adds a little fun to the process as well, in my humble opinion (or IMHO as my kids are teaching me to write).

This recipe for quick baked beans starts by using your Instant Pot to sauté some bacon and onions. Does anything taste better with beans than a little pork? I think not. Actually, bacon in particular seems to make just about any recipe better, although I draw the line at topping my cupcakes with bacon even though that is the practice at one of our favorite Italian restaurants in Appleton, Wisconsin.

After sautéing the bacon and onion, you pressure cook some dried great northern beans, for about an hour. We did this process with our White Chicken Chili and with our  Asian Beef Stew and Lentils recipe. A few things we are learning about pressure cooking beans in the Instant Pot:

• Not all beans cook at the same rate, size matters!

• Smaller beans (such as lentils) will take less time.

• Larger beans like the great northern beans will take longer to cook.

• The more beans you have, regardless of size, the longer you need to cook them.

• The beans need to have at least an inch of liquid above them, before cooking.

• It’s better to have a little too much liquid than not enough, you can easily reduce it later using the sauté or soup function on the Instant Pot.

• Cook your beans in broth, you’ll get so much more flavor out of the recipe.

You can make these quick baked beans to be just about any consistency that you prefer. I stuck these in the oven to finish off only because I was also putting together our first Instant Pot Ribs Recipe which turned out insanely delicious and simple to make. Naturally I made enough of these quick baked beans to feed a small town but that was OK. I found out that they heat up in a jiffy and stay delicious for several days.

Please have some fun in the kitchen and give these baked beans from the Instant Pot a try. I think you will love them and I bet your friends will too. We would appreciate it if you would share this  Instant Pot recipe and our food site with your friends and family, we are just getting started and it’s going to be a delicious journey!

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Instant Pot Quck Baked Beans

Instant Pot Baked Beans, homemade from scratch and ready to eat in a little over an hour.

Course Side Dish

Cuisine American

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Ingredients

• 2 tbsp olive oil
• 4 oz bacon diced into 1/2" pieces
• 1/2 white onion medium dice
• 3.5 cups broth chicken, beef, or vegetable . May use water.
• 2 cups great northern beans
• 1 cup barbecue sauce
• 1/2 cup brown sugar packed
• 1/2 cup ketchup
• 3 tbs yellow mustard

Instructions

• Add olive oil to Instant Pot and select sauté function on medium setting. Add bacon and onion and cook for a few minutes until onion is soft and translucent. Turn Instant Pot off.
  
• Add beans to Instant Pot, along with broth. Make sure the cover is in sealed position and cook on manual high setting for 60 minutes. Allow to release naturally at end of cycle.
  
• Stir in remaining ingredients. If there is too much liquid in the beans, set Instant Pot to sauté (medium) or soup (low) and stir and reduce. You can serve the beans at this point or put them them in an oven safe dish and brown them in the oven at 350° for 15 minutes.
  

The post Instant Pot Baked Beans from Scratch appeared first on Instant Pot Family Recipes.

Instant Pot Chili Recipe

featuring white chicken chili

This was the second recipe I made with my new Instant Pot, the Lux 6 quart. I’m not going to beat around the bush here, it sold me on the latest kitchen craze to sweep across America. Did I need an Instant Pot to make this white chicken chili? No, of course not. I’ve been making it for years without one. Am I happy new Lux 6 quart for this Instant Pot Chili Recipe? I think you can tell from the photos and video below that the answer is an emphatic yes and these are just some of my reasons:

• I was able to make this Instant Pot Chili Recipe in a single pot.

• I didn’t have to soak the beans overnight.

• I was able to use dry beans, with no added preservatives and no added salt.

• This Instant Pot Chili Recipe can easily be made in an hour or so, instead of an all day process.

• Our New Years Eve guests raved about it.

There’s a lot to this Instant Pot Chili Recipe for White Chicken Chili. It take a little work because there are a lot of ingredients. Some Instant Pot fanatics seem to think they can just throw a frozen hunk of beef in the pot, hit the pressure cook function and BAAAAM! They’ve got an instant meal.

That maybe the case for sh#t on a shingle but in spite of using this new multi-function cooking device, there is actually some real good old fashioned cooking that has to take place in order to get a dish like this.

• You pressure cook the beans.

• You sauté the aromatics.

• You brown the chicken.

• You let it all meld via the slow cooker function.

• You serve it to drooling guests and family.

Take a look at our Instant Pot Cooking Video

I hope you give this Instant Pot Chili Recipe a try, it’s one of my favorites and I like it even more now that there is a faster method of making it that involves less clean up. Either way gives you delicious results but please don’t take my word for it. Try it yourself!

Take a look at the original slow cooker version for this white chicken chili here on Platter Talk

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Instant Pot Chili Recipe for White Chicken Chili

A lively and flavorful dish that will make your guests beg for the recipe.

Servings 12

Ingredients

• 1.5 cups great northern beans dry, uncooked
• 4 tbsp olive oil divided
• 2 lbs chicken breast or thgh meat, diced in 1/2 inch cubes
• 1 white onion large, coarse dice
• 1 red bell pepper medium dice
• 4 cloves garlic thinly sliced
• 1 chunk fresh ginger about 1x2 inches, peeled, thinly shaved
• 2 tbsp oregano
• 1 tbsp cumin ground
• 1 cup cream
• 1 lb pepper jack cheese shredded or crumbled
• 8 oz chili pepper mild, chopped
• 14 oz slasa verde
• 1 tbsp kosher salt
• fresh ground pepper to taste
• 1.5 cups low sodium chicken broth use between 1 and 2 cups broth, per desired consistency
• 1 handful cilantro washed and choppped

Instructions

• Rinse dry beans and place in Instant pot. Pour enough water over them to cover about 1 inch. Place cover on Instant Pot be sure top knob is in sealing position and select manual function for 45 minutes. Allow beans to vent naturally for at least 15 minutes at end of cycle. Remove beans from Instant Po,  drain if necessary, and reserve.
  
• Add 2 tbsp olive oil to Instant Pot, select sauté and high setting. Allow unit to reach temperature then add chicken and brown for 4-5 minutes being sure to stir with a large wooden spoon to ensure all pieces are evenly cooked. Remove chicken from Instant Pot, and set aside.
  
• Heat remaining olive oil in Instant Pot, using sauté setting on normal (medium) heat. Add onion, bell pepper, garlic, ginger, oregano and cumin. Stir for about 5 minutes until vegetables are soft and translucent.
  
• Turn Instant Pot to slow cooker function, on high setting. Add cream, pepper jack cheese, chili peppers, salsa verde, salt, pepper, chicken and beans. Use wooden spoon to gently stir between each addition.
  
• Stir in chicken broth, place cover on Instant Pot with vent open on top and select slow cooker function, on high and duration of your choice. If you want this done faster, at this point choose soup function at medium or high setting, close cover for 15 to 30 minutes with vent open. Stir intermittently.
  
• Add cilantro immediately before serving.
  

Notes

You can use between 2 and 4 lbs of chicken meat for this recipe, depending on the size of your crowd.

If you are making a full pot of this, use 2 cups cream.

Adjust amount of broth to help achieve the consistency you want. For a thinner chili, use more broth. For a thicker chili, use less. If you find the chili is too thin, sprinkle in 1 - 2 tbsp flour, gradually, and stir to thicken.

Serve with a dollop of sour cream if desired.

The post Instant Pot White Chicken Chili appeared first on Instant Pot Family Recipes.