Pressure Cooker Honey Baked Beans
Sweet and savory honey baked beans with salt pork and onions, slow-cooked to perfection. Ideal for comforting family meals or potlucks, packed with rich flavors.
Ingredients
Instructions
- Wash beans, then cover with water and soak overnight. Drain before cooking.
- Brown salt pork in the pressure cooker.
- Add chopped onion and stir.
- Add soaked beans, ketchup, honey, dry mustard, brown sugar, salt, pepper, and water.
- Cover the pressure cooker.
- Set control at 15 pounds pressure and cook for about 20 to 25 minutes after the pressure regulator jiggles. Reduce pressure normally.
Tips & Substitutions
For a smoky flavor, consider adding a few pieces of diced bacon in place of salt pork. If you prefer a vegetarian option, you can omit the pork and use vegetable broth instead of water. Experimenting with different types of beans, such as navy or pinto, can also yield delicious results. Be sure to soak the beans overnight for optimal texture.
Serving Suggestions
These pressure cooker honey baked beans make a hearty side dish for barbecues, potlucks, or family dinners. They pair beautifully with grilled meats or a fresh Cantaloupe Parfait for dessert. Consider serving with cornbread or a simple green salad to balance the meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, simply place the beans in a saucepan over medium heat, adding a splash of water if they seem dry. Alternatively, you can reheat them in the microwave until warmed through, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Pressure Cooker Honey Baked Beans contains roughly 448 calories, with 0g protein, 114g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 1804mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dried beans?
Yes, you can use canned beans, but the cooking time will be significantly reduced. Rinse and drain the beans, then add them during the last 10 minutes of cooking under pressure to heat through without becoming mushy.
How can I make these beans spicier?
To add some heat, consider incorporating diced jalapeños or a pinch of cayenne pepper into the mixture before cooking. You could also serve the finished dish with hot sauce on the side for those who enjoy an extra kick.
What if I don’t have a pressure cooker?
If you don’t have a pressure cooker, you can cook the beans in a regular pot. Just increase the cooking time to about 1.5 to 2 hours, simmering until the beans are tender. Keep an eye on the water level to ensure they don’t dry out.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).