Instant Pot Smoky Korean BBQ Baked Beans: A Fusion Feast
Baked beans are a timeless classic, comforting and versatile. But what if we dared to elevate them beyond their traditional confines? This recipe for Instant Pot Smoky Korean BBQ Baked Beans does just that, fusing the familiar comfort of baked beans with the bold, savory-sweet flavors of Korean BBQ. The result is a dish that’s both incredibly satisfying and surprisingly complex, perfect as a side for your next barbecue, a hearty addition to a potluck, or even a stand-alone vegetarian meal.
This recipe leverages the speed and efficiency of the Instant Pot to achieve that slow-cooked, melt-in-your-mouth texture in a fraction of the time. The smoky depth comes from smoked paprika and a touch of liquid smoke, while the Korean BBQ influence is delivered through a vibrant sauce featuring gochujang, soy sauce, sesame oil, and more. Get ready to embark on a flavor adventure!
## Why This Recipe Works
* **Speed and Convenience:** The Instant Pot dramatically reduces the cooking time compared to traditional baking methods.
* **Flavor Fusion:** The combination of smoky flavors and Korean BBQ sauce creates a unique and unforgettable taste.
* **Customizable:** Easily adapt the recipe to your preferences by adjusting the level of spice, sweetness, or smokiness.
* **Versatile:** Serve as a side dish, main course, or even a topping for nachos or baked potatoes.
* **One-Pot Wonder:** Minimal cleanup thanks to the Instant Pot.
## Ingredients You’ll Need
* **Dried Navy Beans:** The foundation of our baked beans. Navy beans are preferred for their creamy texture and ability to absorb flavors.
* **Bacon (Optional):** Adds a smoky, savory depth. Omit for a vegetarian version.
* **Onion:** Provides a foundational aromatic layer.
* **Garlic:** Essential for that pungent, savory kick.
* **Ginger:** Adds warmth and a hint of spice, complementing the Korean BBQ flavors.
* **Gochujang:** Korean chili paste, the star of the Korean BBQ sauce, offering a complex blend of sweet, spicy, and savory notes.
* **Soy Sauce:** Adds umami and saltiness.
* **Brown Sugar:** Provides sweetness and helps to balance the savory elements.
* **Rice Vinegar:** Adds tang and acidity, brightening the flavors.
* **Sesame Oil:** A key ingredient in Korean cuisine, lending a nutty aroma and flavor.
* **Smoked Paprika:** Enhances the smoky flavor profile.
* **Liquid Smoke (Optional):** A concentrated smoky flavor booster. Use sparingly.
* **Maple Syrup:** Adds a touch of sweetness and complexity.
* **Dijon Mustard:** Provides a tangy depth and emulsifies the sauce.
* **Ketchup:** Adds sweetness and acidity, contributing to the classic baked bean flavor.
* **Water or Broth:** Used for cooking the beans and creating the sauce.
* **Salt and Pepper:** To taste.
* **Green Onions (for garnish):** Adds a fresh, vibrant finish.
* **Sesame Seeds (for garnish):** Enhances the nutty aroma and visual appeal.
## Step-by-Step Instructions
Here’s a detailed guide to creating your Instant Pot Smoky Korean BBQ Baked Beans:
**Step 1: Soak the Beans (Optional but Recommended)**
While not strictly necessary with an Instant Pot, soaking the beans can reduce cooking time and improve their texture. There are two soaking methods:
* **Quick Soak:** Place the beans in a large pot and cover with several inches of 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 thoroughly.
* **Overnight Soak:** Place the beans in a large pot or bowl and cover with several inches of cold water. Let stand for at least 8 hours or overnight. Drain and rinse the beans thoroughly.
**Step 2: Prepare the Ingredients**
While the beans are soaking (or if you’re skipping the soaking step), prepare the other ingredients:
* Dice the onion.
* Mince the garlic and ginger.
* If using bacon, dice it into small pieces.
* Measure out all the other ingredients.
**Step 3: Sauté (Optional but Recommended for Bacon)**
If using bacon, turn on the Instant Pot and select the “Sauté” function. Add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot. If not using bacon, skip this step and proceed directly to Step 4.
**Step 4: Sauté Aromatics**
If you have bacon fat in the Instant Pot, use it. If not, add a tablespoon of oil (vegetable, olive, or avocado oil will work). Add the diced onion and sauté until softened, about 5 minutes. Add the minced garlic and ginger and sauté for another minute until fragrant.
**Step 5: Add the Beans and Remaining Ingredients**
Add the drained and rinsed beans to the Instant Pot. Add the gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, smoked paprika, liquid smoke (if using), maple syrup, Dijon mustard, ketchup, and water or broth. Stir well to combine.
**Step 6: Pressure Cook**
Close and lock the Instant Pot lid. Make sure the steam release valve is in the “Sealing” position. Select the “Manual” or “Pressure Cook” function and set the cooking time to 30-40 minutes for soaked beans, or 50-60 minutes for unsoaked beans. Cooking time depends on the age and dryness of your beans; start with the shorter time and add more time if necessary.
**Step 7: Natural Pressure Release**
Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 15-20 minutes. This allows the beans to continue cooking and prevents them from bursting. After the natural pressure release, carefully release any remaining pressure manually by moving the steam release valve to the “Venting” position. Be cautious of the hot steam.
**Step 8: Thicken the Sauce (if needed)**
Open the Instant Pot and stir the beans. If the sauce is too thin, select the “Sauté” function again and simmer the beans for 5-10 minutes, stirring occasionally, until the sauce thickens to your desired consistency. You can also create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the beans during the last few minutes of simmering. This will quickly thicken the sauce.
**Step 9: Season and Serve**
Taste the beans and adjust the seasoning as needed. Add salt and pepper to taste. Stir in the cooked bacon (if using). Garnish with chopped green onions and sesame seeds. Serve hot and enjoy!
## Tips and Variations
* **Spice Level:** Adjust the amount of gochujang to control the spice level. Start with a smaller amount and add more to taste.
* **Sweetness:** Adjust the amount of brown sugar or maple syrup to achieve your desired level of sweetness.
* **Smokiness:** Use more or less liquid smoke to control the smokiness. Remember that liquid smoke is very potent, so use it sparingly.
* **Bean Variety:** While navy beans are recommended, you can also use other types of beans, such as cannellini beans, great northern beans, or pinto beans. Keep in mind that cooking times may vary slightly depending on the bean variety.
* **Vegetarian Option:** Omit the bacon for a vegetarian version. You can add a tablespoon of olive oil or vegetable broth to compensate for the flavor.
* **Add Vegetables:** Incorporate other vegetables, such as diced bell peppers, carrots, or celery, for added flavor and nutrition. Add them during the sautéing step.
* **Add Protein:** For a heartier meal, add cooked sausage, shredded chicken, or pulled pork to the beans.
* **Make it Spicy:** Add a pinch of red pepper flakes or a dash of your favorite hot sauce for an extra kick.
* **Slow Cooker Option:** If you don’t have an Instant Pot, you can adapt this recipe for a slow cooker. Soak the beans overnight, then combine all the ingredients in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the beans are tender.
## Serving Suggestions
These Instant Pot Smoky Korean BBQ Baked Beans are incredibly versatile and can be served in a variety of ways:
* **Side Dish:** Serve alongside grilled meats, burgers, hot dogs, or barbecued ribs.
* **Main Course:** Enjoy as a hearty vegetarian meal, served with cornbread or a side salad.
* **Potluck Dish:** A crowd-pleasing dish that’s perfect for potlucks and gatherings.
* **Topping:** Use as a topping for nachos, baked potatoes, or even toast.
* **Breakfast:** Add a scoop to your breakfast plate alongside eggs and toast for a savory start to the day.
## Make Ahead and Storage
* **Make Ahead:** These baked beans can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually meld and improve over time.
* **Storage:** Store leftover baked beans in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the baked beans in the microwave or on the stovetop until heated through. Add a splash of water or broth if they seem too dry.
* **Freezing:** These baked beans can be frozen for up to 2 months. Allow them to cool completely before transferring them to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
## Recipe Card
**Instant Pot Smoky Korean BBQ Baked Beans**
A fusion of smoky flavors and Korean BBQ sauce, these Instant Pot baked beans are a unique and delicious side dish or main course.
**Prep Time:** 20 minutes
**Cook Time:** 1 hour (plus soaking time if using)
**Total Time:** 1 hour 20 minutes (plus soaking time if using)
**Servings:** 6-8
**Ingredients:**
* 1 pound dried navy beans, soaked (optional)
* 4 slices bacon, diced (optional)
* 1 medium onion, diced
* 4 cloves garlic, minced
* 1 tablespoon ginger, minced
* 1/4 cup gochujang (Korean chili paste)
* 1/4 cup soy sauce
* 1/4 cup brown sugar
* 2 tablespoons rice vinegar
* 1 tablespoon sesame oil
* 1 teaspoon smoked paprika
* 1/2 teaspoon liquid smoke (optional)
* 2 tablespoons maple syrup
* 1 tablespoon Dijon mustard
* 1/4 cup ketchup
* 6 cups water or broth
* Salt and pepper to taste
* Chopped green onions and sesame seeds for garnish
**Instructions:**
1. **Soak the Beans (Optional):** Soak beans using either the quick soak or overnight soak method.
2. **Prepare Ingredients:** Dice onion, mince garlic and ginger, and dice bacon (if using).
3. **Sauté (Optional):** If using bacon, sauté until crispy in the Instant Pot using the “Sauté” function. Remove bacon and set aside, leaving the fat.
4. **Sauté Aromatics:** Sauté onion, garlic, and ginger in bacon fat (or oil) until softened and fragrant.
5. **Add Ingredients:** Add drained beans, gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, smoked paprika, liquid smoke (if using), maple syrup, Dijon mustard, ketchup, and water or broth. Stir well.
6. **Pressure Cook:** Close and lock the Instant Pot lid. Cook on “Manual” or “Pressure Cook” for 30-40 minutes for soaked beans, or 50-60 minutes for unsoaked beans.
7. **Natural Pressure Release:** Allow for a 15-20 minute natural pressure release, then manually release any remaining pressure.
8. **Thicken Sauce (if needed):** If sauce is too thin, simmer on “Sauté” until thickened. Add a cornstarch slurry for faster thickening.
9. **Season and Serve:** Season with salt and pepper to taste. Stir in cooked bacon (if using). Garnish with green onions and sesame seeds. Serve hot.
## Nutritional Information (Approximate)
* Calories: 300-400 per serving (depending on ingredients and serving size)
* Protein: 15-20 grams
* Fat: 10-15 grams
* Carbohydrates: 50-60 grams
Enjoy this unique and flavorful twist on a classic comfort food! Let me know in the comments if you try it and how you customized it to your liking. Happy cooking!