Save EVEN MORE Money on Groceries by Cooking Dried Beans
I have 2 boys that could live off of baked beans. They would eat them at every meal, if I served them.
As we continue to pinch our grocery dollars, I’ve started cooking more things from scratch…muffins, pancake and waffle mixes, and of course, large batches of dried beans.
These BBQ Beans are inspired by the canned variety, are packed with flavor, and will delight your bean-loving people!
P.S. Making a large batch like this will cost at least half as much as the canned variety.
How to Cook Dried Beans in Instant Pot
Rinse, sort and add beans to instant pot insert.
Add the other ingredients.
Pour in the water or broth.
Chop the bacon – real, crispy bacon is best!
Add to the insert.
- Want this amazing cutting board? Find the orange version here.
Stir in the bacon.
Set to Beans/Chili, or High Pressure for 30 minutes.
Ladle and serve.
Or freeze for later – see instructions below recipe. 🙂
Instant Pot BBQ Beans
- 1 lb. dried pinto beans
- 1/2 cup prepared BBQ sauce
- 1/4 cup ketchup
- 2 Tbsp mustard
- 1/4 cup brown sugar
- 1 small onion chopped
- 7-8 cups water or stock
- 4 slices bacon cooked and crumbled
- Salt and pepper to taste
- Rinse and soak the pinto beans. Drain well. Note: soaking not required, see time options below.
- Add the beans with the water (7 cups, soaked beans or 8 cups, unsoaked beans), BBQ sauce, ketchup, mustard, brown sugar and chopped onion. Stir in the chopped bacon. Add about 1 tsp salt and pepper into the base of the Instant Pot insert. Give all the ingredients a good stir. Put the lid on top.
- Steam valve: Sealing.
- Cook: Beans setting. OR...Manual/High for 30 minutes if unsoaked, Manual/High for 20 minutes if soaked.
- Release: Natural.
- Once release is finished, open the lid and stir well. Season with more salt and pepper to taste.
- Serve Instant Pot Pinto Beans as side dish, or use them to mix in with other proteins and meats.
How to Freeze Cooked BBQ Beans
Let cool completely. Transfer 2 cup portions into quart-size baggies in Erin’s Freezer Meal Bag Holders.
2 cups ≈ 1 large cans worth
Seal and freeze in your fridge freezer up to 6 months, or a deep freezer for 12 months.
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