Instant Pot British Baked Beans: A Delicious and Easy Recipe
British baked beans are a comforting classic, traditionally enjoyed on toast, as part of a full English breakfast, or as a simple side dish. However, the traditional method of making them can be quite time-consuming, requiring hours of soaking and simmering. This Instant Pot recipe drastically reduces the cooking time while delivering the same rich, flavorful results you crave.
This recipe is perfect for busy weeknights or when you need a quick and satisfying meal. The Instant Pot’s pressure cooking magic transforms dried beans into tender, flavorful delights in a fraction of the time. Say goodbye to long simmering sessions and hello to homemade baked beans in under an hour!
## Why Use an Instant Pot for Baked Beans?
The Instant Pot offers several advantages when it comes to making baked beans:
* **Speed:** Cuts down cooking time significantly compared to traditional methods.
* **Convenience:** One-pot cooking means less cleanup.
* **Flavor:** The pressure cooking process infuses the beans with intense flavor.
* **Texture:** Ensures perfectly cooked, tender beans every time.
* **Set it and Forget it:** You can start the process and walk away while the Instant Pot does its job.
## Ingredients You’ll Need
Before you begin, gather the following ingredients:
* **Dried Navy Beans:** 1 pound (about 2 cups). Navy beans are the traditional choice for British baked beans, but you can also use cannellini beans or Great Northern beans.
* **Bacon or Salt Pork:** 4-6 ounces, diced. Bacon adds a smoky, savory flavor to the beans. Salt pork is a more traditional option and provides a richer, saltier taste. Vegetarian? Omit or substitute with smoked paprika for a smoky flavor.
* **Onion:** 1 medium, chopped. Provides a foundational flavor base.
* **Garlic:** 2-3 cloves, minced. Adds pungent aroma and flavor.
* **Molasses:** 1/4 cup. Contributes sweetness, depth of flavor, and a dark, rich color.
* **Tomato Paste:** 2 tablespoons. Adds acidity and intensifies the tomato flavor.
* **Brown Sugar:** 2 tablespoons. Enhances the sweetness and caramelization.
* **Apple Cider Vinegar:** 1 tablespoon. Provides a tangy counterpoint to the sweetness.
* **Dry Mustard:** 1 teaspoon. Adds a subtle warmth and complexity.
* **Worcestershire Sauce:** 1 tablespoon. (Optional, but recommended). Adds umami and depth of flavor.
* **Smoked Paprika:** 1 teaspoon (Optional, for vegetarian version or enhanced smoky flavor).
* **Salt:** To taste. Adjust according to your preference, remembering that bacon/salt pork already contributes salt.
* **Black Pepper:** To taste.
* **Water or Chicken Broth:** 6 cups. Provides the liquid for cooking the beans. Chicken broth adds extra flavor.
## Equipment Needed
* **Instant Pot:** 6-quart or larger.
* **Measuring Cups and Spoons**
* **Knife and Cutting Board**
* **Wooden Spoon or Spatula**
## Step-by-Step Instructions
Follow these detailed instructions to make perfect Instant Pot British Baked Beans:
**1. Soak the Beans (Optional but Recommended):**
While not strictly necessary with the Instant Pot, soaking the beans can improve their texture and reduce cooking time slightly. It also helps to remove some of the starches that can cause digestive issues.
* **Quick Soak Method:** Place the dried beans in a large pot and cover with water. Bring to a boil, then boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour. Drain and rinse the beans.
* **Overnight Soak Method:** Place the dried beans in a large bowl and cover with plenty of water. Let soak for at least 8 hours or overnight. Drain and rinse the beans.
**2. Sauté the Bacon and Aromatics:**
* Press the “Sauté” button on your Instant Pot. Once the pot is hot, add the diced bacon or salt pork. Cook until crispy, rendering the fat. If using salt pork, you may need to add a tablespoon of oil to prevent sticking.
* Add the chopped onion and cook until softened, about 5 minutes.
* Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
* If you’re making a vegetarian version and omitting bacon/salt pork, sauté the onion and garlic in a tablespoon of olive oil with the smoked paprika.
**3. Add the Remaining Ingredients:**
* Turn off the “Sauté” function.
* Add the drained and rinsed beans to the Instant Pot.
* Pour in the molasses, tomato paste, brown sugar, apple cider vinegar, dry mustard, and Worcestershire sauce (if using).
* Season with salt and pepper to taste.
* Pour in the water or chicken broth. Make sure the beans are completely submerged; add more liquid if needed.
**4. Pressure Cook the Beans:**
* Secure the Instant Pot lid and set the valve to the “Sealing” position.
* Press the “Manual” or “Pressure Cook” button and set the cooking time for 30 minutes on high pressure.
* The Instant Pot will take some time to come to pressure before the cooking time begins.
**5. Natural Pressure Release:**
* Once the cooking time is complete, allow the Instant Pot to naturally release pressure for at least 20 minutes. This helps prevent the beans from exploding due to the rapid pressure change. For best results, allow a full natural pressure release.
* After 20 minutes (or when the pressure pin drops), you can carefully release any remaining pressure manually by turning the valve to the “Venting” position. Be cautious of the hot steam.
**6. Thicken and Serve:**
* Carefully remove the lid from the Instant Pot.
* Stir the beans and check for consistency. If the beans are too watery, you can thicken the sauce by pressing the “Sauté” button again and simmering for a few minutes, stirring occasionally, until the desired consistency is reached. Be careful not to burn the beans on the bottom of the pot.
* Taste and adjust seasonings as needed. Add more salt, pepper, or a touch of brown sugar to your liking.
* Serve hot, garnished with fresh parsley or chives, if desired.
## Tips and Variations
* **Bean Type:** While navy beans are traditional, you can experiment with other bean varieties like cannellini beans or Great Northern beans. Each will offer a slightly different texture and flavor.
* **Smoked Flavor:** For a more intense smoky flavor, add a smoked ham hock or a teaspoon of liquid smoke to the Instant Pot along with the other ingredients. Remove the ham hock before serving.
* **Spice Level:** Add a pinch of cayenne pepper or a dash of hot sauce for a bit of heat.
* **Sweetness:** Adjust the amount of molasses and brown sugar to your preference. Some people prefer a sweeter baked bean, while others prefer a more savory flavor.
* **Vegetarian Option:** To make this recipe vegetarian, omit the bacon or salt pork and use vegetable broth instead of chicken broth. Add 1 teaspoon of smoked paprika to enhance the smoky flavor.
* **Slow Cooker Version:** If you don’t have an Instant Pot, you can adapt this recipe for a slow cooker. Soak the beans as directed. Sauté the bacon and aromatics in a skillet, then transfer everything to the slow cooker. Cook on low for 6-8 hours, or until the beans are tender.
* **Freezing:** Baked beans freeze well. Allow the beans to cool completely, then transfer them to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
* **Serving Suggestions:** Serve baked beans on toast, as a side dish with grilled meats or vegetables, or as part of a full English breakfast.
## Nutritional Information (Approximate)
*Please note that the nutritional information is an estimate and can vary based on the specific ingredients used.*
* Serving Size: 1 cup
* Calories: Approximately 250-300
* Protein: 15-20 grams
* Fat: 5-10 grams
* Carbohydrates: 40-50 grams
* Fiber: 10-15 grams
## Troubleshooting
* **Beans are still hard after cooking:** Ensure you used enough liquid. If the beans were not fully submerged, they may not cook properly. You can try cooking them for an additional 10-15 minutes under pressure.
* **Beans are too mushy:** You may have overcooked them. Reduce the cooking time in future batches.
* **Sauce is too thin:** Simmer the beans on the “Sauté” setting to thicken the sauce. You can also mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the beans to thicken the sauce quickly.
* **Sauce is too thick:** Add a little water or broth to thin the sauce.
* **Burnt Food Notice:** If you get a “burnt food” notice, it is likely that food is stuck to the bottom of the pot. Turn off the Instant Pot and manually release the pressure. Carefully remove the food from the bottom and continue cooking.
## Making Ahead and Storing
* **Make Ahead:** Baked beans can be made ahead of time and stored in the refrigerator for up to 3-4 days. The flavors will actually improve as they sit.
* **Storing:** Store leftover baked beans in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave until heated through.
## Conclusion
This Instant Pot British Baked Beans recipe is a game-changer for anyone who loves the classic dish but doesn’t have hours to spend in the kitchen. With its speed, convenience, and flavor-enhancing capabilities, the Instant Pot transforms dried beans into a satisfying and delicious meal in no time. Whether you’re serving them for breakfast, lunch, or dinner, these homemade baked beans are sure to be a hit. So, gather your ingredients, dust off your Instant Pot, and get ready to enjoy a taste of British comfort food made easy!
Enjoy!