Pressure-Cooker Baked Beans
Combine ketchup, molasses, mustard, garlic powder and salt in a medium bowl; set aside. Cook onion and bacon using the sauté function of your multicooker (no sauté mode? See Tips), stirring occasionally, until the onion has softened, 3 to 5 minutes. Turn off the heat. Drain and rinse soaked beans; add to the multicooker. Add water and the ketchup mixture. Close and lock the lid. Cook at high pressure for 50 minutes.Advertisement
Let the pressure release naturally. Stir in vinegar and serve.
Equipment: Electric pressure cooker (multicooker)
To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months. Reheat before serving.
Tips: Soaking the beans overnight helps them cook much faster. You can do a "quick soak" by placing them a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour. Drain and proceed with the recipe.
No sauté mode? Cook bacon and onion together in a large skillet over medium heat. Transfer the ingredients to your pressure cooker and proceed with the recipe.
1 1/2 starch, 1 lean protein, 1/2 other carbohydrate