Pressure Cooker No-Soak Baked Beans
- 2 slices bacon, cut into ½-inch strips
- 1 onion, diced small
- 2 cups dried Great northern beans
- 2 cups water
- 1 cup apple cider
- ½ cup ketchup
- ¼ cup brown sugar
- 1 teaspoon ground mustard powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
For best results, we recommend using:
- Cook bacon in pressure cooker set to Sauté on Normal until some fat renders, 2 to 3 minutes.
- Cook and stir onion in the rendered bacon fat until translucent, about 5 minutes.
- Press Cancel on pressure cooker.
- Stir beans, apple cider, ketchup, brown sugar, mustard, salt and pepper with the bacon and onion.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Bean/Chili and cook for 2 hours and 30 minutes on High pressure.
- Once the cooking cycle has completed, allow pressure to release naturally for 20 minutes, then set steam vent to Venting to quick-release remaining pressure.
- Remove lid and set cooker to Sauté.
- Bring the liquid in the pot to a simmer and cook, stirring frequently, until reduced and thickened, about 10 minutes.
Great northern beans are perfect for this recipe, but you can still get a great baked beans dish using another type of white bean. Navy beans and cannellini are the closest in size and texture, but you may adjust the cooking time slightly to accommodate their slightly smaller stature.
What others are saying
Darryl Dotsy says:
Did you guys use apple cider vinegar or the apple cider juice?
Blakely James says:
Two and a half hours is quite a bit of time, but this stuff tastes way better than the canned stovetop recipe. I omitted the bacon and added some mustard, the way my grandpa always made it.
Steven Gomes says:
Classic baked beans recipe that goes perfectly with cornbread, hotdogs, burgers, etc. Two hours is a long time but the flavor is really rich. It's also quicker than using a crockpot.
Garcia B says:
These are classic campfire style beans. Perfect sauce. Great flavor. Added some bacon in the mix too. Makes a batch big enough to feed the crew.
Jazzy Brewer says:
I honestly had no idea what kind of beans were used to make classic baked beans. I always just bought canned baked recipes. This recipe is very similar, better actually. The no-soak method is amazing. Gonna make this all the time now.
Melissa P says:
Oh these beans are perfect! I used kidney beans so extended the time just a little. They go great with burgers and dogs. Not having to soak them over night is the real reason why this recipe is everything!