Pressure Cooker Boston Baked Beans

By Nanasjoy

Ingredients

• 1 pound Great Northern beans, soaked overnight
• 1/4 pound sliced bacon, diced
• 1 medium onion, chopped fine
• 1/2 cup molasses
• 1/4 to 1/3 cup light or dark brown sugar (to taste)
• 1 tsp. baking soda
• 1-2 Tbsp. grainy mustard
• 1/2 tsp. dry mustard
• 2 c. water

Details

Servings 1
Adapted from hippressurecooking.com

Preparation

Step 1

Drain and rinse the beans and set aside.

Saute the diced bacon in pressure cooker until cooked and starting to brown.

Drain and discard as much grease from bacon as possible, leaving no more than 1 tablespoon in pot.

Saute onions in same pot with bacon, just until softened.

Add beans and all remaining ingredients. The water should cover the beans by 1 inch; if necessary, add more more water.

Place lid on pressure cooker, set to “high” or 15 psi. Lock down and bring cooker to pressure over high heat. Reduce heat and simmer 40 minutes [at high pressure], then use quick release method to open cooker. (Quick release – remove cooker from heat and set in sink. Run cold water over lid 20-30 seconds until pressure is released and lid may be opened.) [for electric pressure cookers, cook for 30 minutes and open with the natural release method – turn off the pressure cooker and don’t do anything. Wait for the pressure to come down naturally in 15 to 20 minutes]

Cook beans uncovered if desired to reduce liquid or further cook beans.