Instant Pot Baked Beans — no soaking required

From dry beans to a side dish all in the Instant Pot — no soaking require.  For years, pressure cooking was a unit of study I taught in high school home economics and the stove-top version cooking method was one I used at home to speed up cooking. Then, the slow cooker and other new technologies took over. Many of those (with the exemption of the slow cooker) eventually took their place on back shelves, resurrected once a year or so, if at all. So I was reluctant to purchase the latest “fad.” However, I believe this appliance is beyond the “fad” status and I continue to praise it’s usefulness.  

Instant Pot Baked Beans — no soaking required / recipe makes about 6+ servings and is adjusted for a 3-quart pot; double recipe for a 6-quart pot

Cook Dry Beans:

1/2 lb. uncooked dry white beans (Great Northern or Navy)

1/2 teaspoon ground black pepper

4 cups water 

Baked Beans:

4 or 5 slices bacon, cut into pieces

1 small to medium yellow or white onion, diced

1/2 tablespoon minced garlic (I used 1 tablespoon garlic scapes* since this is the season for them)

3 tablespoons brown sugar  

1 heapingtablespoon tomato paste

1 1/2 teaspoons liquid smoke

1 1/2 teaspoons Worcestershire sauce

1 1/2 tablespoons molasses

1/4 cup BBQ sauce (I used a homemade version of Gates BBQ Sauce)

About 2 oz. (1/2 can) diced green chiles ( optional)

1/2 teaspoon smoked paprika

1/2 teaspoon dry mustard

Dash red pepper flakes

1 1/2 cup water

Kosher salt for seasoning near end of cooking

Cilantro for garnishing if desired

1. Cook Dry Beans: Add dry beans, salt and 4 cups of water to the inner pot of the Instant Pot (IP). Cover and make sure the valve points to Sealed. 
   
2. Cook on High Pressure for 25 minutes followed by a 20 to 25 minutes Natural Pressure Release.



3. Manually release manually the remaining pressure and remove the lid.

 


   
4. Rinse the beans under cold water and drain.
Clean the inner pot and return it to the IP.
5. Make Baked Beans: Set the IP to Sauté. Add the bacon and cook until crisp. Remove and set aside in refrigerator for later use.
   
6. Add the onions and garlic to the bacon grease, adding more grease or oil if needed. Sauté until onions are transulent.
   
7. Add the cooked beans to the IP with the rest of the ingredients except the final Kosher salt and cilantro. Gently stir to combine. Cover with the lid and make sure the valve points to Sealed position..
   
8. Cook on High Pressure for 10 minutes followed by a 10 minutes Natural Pressure Release.
   
9. Manually release manually the remaining pressure and remove the lid.

Taste and add salt as needed at this point.
10. If the beans seems juicier than preferred, set IP Sauté and cook the beans with the lid off for 5+ minutes  or until the liquid at the preferred consistency.
11. Top beans with chopped cooked bacon and cilantro.  
    

*Garlic Scapes are the shoots that grow out of the ground from hard-neck varieties of garlic.

Recipe without photos . . .

Instant Pot Baked Beans — no soaking required / recipe makes about 6+ servings and is adjusted for a 3-quart pot; double recipe for a 6-quart pot

Cook Dry Beans:

1/2 lb. uncooked dry white beans (Great Northern or Navy)

1/2 teaspoon ground black pepper

4 cups water 

Baked Beans:

4 or 5 slices bacon, cut into pieces

1 small to medium yellow or white onion, diced

1/2 tablespoon minced garlic (I used 1 tablespoon garlic scapes* since this is the season for them)

3 tablespoons brown sugar  

1 heapingtablespoon tomato paste

1 1/2 teaspoons liquid smoke

1 1/2 teaspoons Worcestershire sauce

1 1/2 tablespoons molasses

1/4 cup BBQ sauce (I used a homemade version of Gates BBQ Sauce)

About 2 oz. (1/2 can) diced green chiles ( optional)

1/2 teaspoon smoked paprika

1/2 teaspoon dry mustard

Dash red pepper flakes

1 1/2 cup water

Kosher salt for seasoning near end of cooking

Cilantro for garnishing if desired

1. Cook Dry Beans: Add dry beans, salt and 4 cups of water to the inner pot of the Instant Pot (IP). Cover and make sure the valve points to Sealed. 
2. Cook on High Pressure for 25 minutes followed by a 20 to 25 minutes Natural Pressure Release.



3. Manually release manually the remaining pressure and remove the lid.

 


4. Rinse the beans under cold water and drain.
Clean the inner pot and return it to the IP.
5. Make Baked Beans: Set the IP to Sauté. Add the bacon and cook until crisp. Remove and set aside in refrigerator for later use.
6. Add the onions and garlic to the bacon grease, adding more grease or oil if needed. Sauté until onions are transulent.
7. Add the cooked beans to the IP with the rest of the ingredients except the final Kosher salt and cilantro. Gently stir to combine. Cover with the lid and make sure the valve points to Sealed position.
8. Cook on High Pressure for 10 minutes followed by a 10 minutes Natural Pressure Release.
9. Manually release manually the remaining pressure and remove the lid.

Taste and add salt as needed at this point.
10. If the beans seems juicier than preferred, set IP Sauté and cook the beans with the lid off for 5+ minutes  or until the liquid at the preferred consistency.
11. Top beans with chopped cooked bacon and cilantro.  

*Garlic Scapes are the shoots that grow out of the ground from hard-neck varieties of garlic.

SENATE BEAN SOUP

Our Christmas ham bone became the basis for today’s bean soup. My mom often made bean soup using with Great Northern or Navy beans. One of our earliest stoves on the farm was fueled by gas and instead of a back burner on the left side, it had a built in soup pot which Mom used to make all kinds of soups. Mom’s version of bean soup did not contain potatoes however, in later years she was fond of serving bean soup over mashed potatoes. The potato addition helps thicken the soup and adds another flavor component.                                                      

   I made Copycat Jiffy Corn Muffins to go with the bean soup.

                               

SENATE BEAN SOUP   Makes about 2 1/2 to 3 quarts

1 pound or 2 cups dry Great Northern or Navy beans*

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1 1/2 pound ham hocks or 1 meaty ham bone

1 large or 2 smaller bay leaf

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1 cup finely chopped onion

2 garlic cloves, minced

1 cup finely chopped celery

3/4 cups mashed potatoes or 1/2 cup dried mashed potato potato flakes

1/4 cup chopped fresh parsley or 2 tablespoons dried parsley

1 1/2 teaspoon salt

1 teaspoon pepper

2 teaspoons Italian seasoning, optional

1. Wash and sort beans. In a large kettle, cover beans with 6 cups hot hater. Bring to a boil; boil 2 minutes.
2. Remove from heat, cover, and let stand 1 hour.
3. Add another 1 1/2 to 2 quarts of cold water, ham bone and bay leaf. Bring to a boil; simmer 1 1/2 hours.
   
4. Stir in remaining ingredients. Simmer 20 to 30 minutes or until beans are tender. Taste and adjust seasonings as needed. 
   
5. Remove ham bone, trim off meat, return to soup.
   

Alternative: Slow cooker version: simmer all ingredients in the slow cooker for about 6 hours after completing step #1. 

* Great Northern beans are oval-shaped with a thin skin and larger overall than Navy beans. Navy beans are also oval-shaped, but they are much smaller and slightly plumper than great Northerns, with thicker skins. Great Northerns and Navy beans both possess subtle, mild flavors.

Recipe without photos . . .

SENATE BEAN SOUP   Makes about 2 1/2 to 3 quarts

1 pound or 2 cups dry Great Northern or Navy beans*

-----

1 1/2 pound ham hocks or 1 meaty ham bone

1 large or 2 smaller bay leaf

-----

1 cup finely chopped onion

2 garlic cloves, minced

1 cup finely chopped celery

3/4 cups mashed potatoes or 1/2 cup dried mashed potato potato flakes

1/4 cup chopped fresh parsley or 2 tablespoons dried parsley

1 1/2 teaspoon salt

1 teaspoon pepper

2 teaspoons Italian seasoning, optional

1. Wash and sort beans. In a large kettle, cover beans with 6 cups hot hater. Bring to a boil; boil 2 minutes.
2. Remove from heat, cover, and let stand 1 hour.
3. Add another 1 1/2 to 2 quarts of cold water, ham bone and bay leaf. Bring to a boil; simmer 1 1/2 hours.
4. Stir in remaining ingredients, Simmer 20 to 30 minutes or until beans are tender. Taste and adjust seasonings as needed. 
5. Remove ham bone, trim off meat, return to soup.

Alternative: Slow cooker version: simmer all ingredients in the slow cooker for about 6 hours after completing step #1. 

* Great Northern beans are oval-shaped with a thin skin and larger overall than Navy beans. Navy beans are also oval-shaped, but they are much smaller and slightly plumper than great Northerns, with thicker skins. Great Northerns and Navy beans both possess subtle, mild flavors.

Slow Cooker White Chicken Chili . . . a creamy soup that will take the chill out of winter!

The aroma of this southwestern spiced, super creamy and cheesy soup greeted us when we arrived at my sister’s home recently. It’s rich, hearty and oh, so good! Add the ingredients to a slow cooker and with a minimum of work, you’ll have a soup that will take the chill out of winter. Marla Payne discovered this recipe at Spicy Southern Kitchen. 

Slow Cooker White Chicken Chili    6 servings

1 small onion, chopped

1 jalapeno, finely chopped

2 boneless, skinless chicken breasts

1 small (4 oz.) can diced green chiles

1 (1.25 oz.) packet taco seasoning (or about 2 tablespoons homemade)

1 (14.5-ounce) can chicken broth

2 (15.8 oz.) cans northern beans, drained and rinsed

1 (8 oz.) block cream cheese @ room temperature 

1 cup shredded cheddar cheese (I saved some of this cheese to use on top)

1 cup shredded Monterey Jack cheese

Soup toppings: sliced green onions & Frito chips

1. Place onion and jalapeno in bottom of slow cooker. Put chicken on top.
2. Add green chiles, taco seasoning, chicken broth, and beans. Cover slow cooker and cook on LOW for 5 to 6 hours or HIGH for 2 1/2 to 3 hours.
   
3. Dice cream cheese and stir into hot ingredients in slow cooker; cook on LOW for 1 more hour.
   
4. Add shredded cheese and stir until cheese melts, shredding the chicken as you stir. If cheese doesn't melt all the way, cover for 5 to 10 minutes.
5. Serve with green onions and Frito chips.

Recipe without photos . . .

Slow Cooker White Chicken Chili    6 servings

1 small onion, chopped

1 jalapeno, finely chopped

2 boneless, skinless chicken breasts

1 small (4 oz.) can diced green chiles

1 (1.25 oz.) packet taco seasoning (or about 2 tablespoons homemade)

1 (14.5-ounce) can chicken broth

2 (15.8 oz.) cans northern beans, drained and rinsed

1 (8 oz.) block cream cheese @ room temperature 

1 cup shredded cheddar cheese (I saved some of this cheese to use on top)

1 cup shredded Monterey Jack cheese

Soup toppings: sliced green onions & Frito chips

1. Place onion and jalapeno in bottom of slow cooker. Put chicken on top.
2. Add green chiles, taco seasoning, chicken broth, and beans. Cover slow cooker and cook on LOW for 5 to 6 hours or HIGH for 2 1/2 to 3 hours.
3. Dice cream cheese and stir into hot ingredients in slow cooker; cook on LOW for 1 more hour.
4. Add shredded cheese and stir until cheese melts, shredding the chicken as you stir. If cheese doesn't melt all the way, cover for 5 to 10 minutes.
5. Serve with green onions and Frito chips.