Baked Beans in a Pot

By carvalhohm

Ingredients

• 4 (15-oz.) cans small white beans, drained and rinsed
• under cold water in a colander
• 2 tablespoons olive oil
• 1 small red onion, chopped
• 1 clove garlic, peeled and minced
• 1 small rib celery, chopped
• 1 small carrot, chopped
• 1 bay leaf
• 3 tablespoons molasses
• 3 tablespoons packed brown sugar
• 1-1/2 teaspoons dry mustard
• 1/2 teaspoon dried thyme
• 1 cup water

Details

Servings 14

Preparation

Step 1

1. Place Removable Cooking Pot in the Pressure Cooker. Add oil.

2. Press the COOK MODE Button for BROWN. Press the START/STOP Button.

3. Preheat 5 minutes. Add the onion, garlic, celery, and carrot. Sauté until the onion is soft. Do not let brown.

4. Add the beans and remaining ingredients.

5. Place Lid on the Pressure Cooker. Slide the Safety Lock to the LOCK position. Turn the Pressure Regulator Knob to PRESSURE. Press the PRESSURE MODE Button for HIGH and COOK TIME Button until 30 minutes appears on the Display.

6. Press START/STOP Button until the green START Indicator Light appears. The red HIGH PRESSURE Indicator Light will blink slowly and then faster as the cooking countdown begins. The Pressure Indicator Rod will rise as the pressure builds. After cooking under pressure 30 minutes, the Pressure Cooker will beep three times. Press and hold the START/STOP Button until it beeps.

7. Immediately press the Quick Steam Release Button using short bursts. Steam will emit from the Steam Release Valve. The Pressure Indicator Rod will drop when all the steam has been released. Slide the Safety Lock to UNLOCK position and remove the Lid.

8. Remove the bay leaf before serving beans.

Makes 14 servings