Pressure Cooker Baked Beans

• Gluten free

• Meat

  • 10 oz Bacon, thick-sliced

• Produce

  • 1 lb Navy beans, dried
  • 1 Onion, large

• Condiments

  • 1/2 cup Ketchup
  • 1/2 cup Molasses
  • 1 tsp Mustard, dry

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/4 cup Brown sugar, packed
  • 1 1/4 tbsp Salt

• Liquids

  • 10 1/2 cups Water

Found on pressurecookingtoday.com

Directions

• Rinse beans in a colander and sort through the beans to remove any debris. Soak beans overnight in the pressure cooking pot with 8 cups water mixed with 1 tablespoon salt. * Drain and rinse the beans; discard the soaking liquid. Select Browning and add bacon to pressure cooking pot. Cook until crisp, about 5 minutes. Remove bacon to a plate lined with paper towels. Cook the onion in bacon drippings until tender, about 3 minutes. Scrap up brown bits on the bottom of the pot as the onions cook. Add 2 1/2 cups water, molasses, ketchup, brown sugar, dry mustard, 1/2 teaspoon salt and pepper to the onions in the pot and stir to combine. Stir in the soaked beans. Select high pressure and 35 minutes cook time. When timer beeps, turn pressure cooker off and wait for 10 minutes, after 10 minutes use a quick pressure release to release any remaining pressure. Discard any beans that are floating, Check several beans to see if they’re tender. If not, pressure cooker for a few minutes longer. Stir in cooked bacon. Select Simmer and simmer beans uncovered, stirring occasionally so the bottom doesn’t burn, until the sauce is the desired consistency.