Instant Pot Baked Beans

This is much better if you make it the day before, then refrigerate and reheat the next day.

Instant Pot Baked Beans

CourseSide Dish
CuisineAmerican

Servings	Prep Time
12 servings	15 minutes

Cook Time	Passive Time
20 minutes	15 minutes

Servings	Prep Time
12 servings	15 minutes

Cook Time	Passive Time
20 minutes	15 minutes

Instant Pot Baked Beans

CourseSide Dish
CuisineAmerican

Servings	Prep Time
12 servings	15 minutes

Cook Time	Passive Time
20 minutes	15 minutes

Servings	Prep Time
12 servings	15 minutes

Cook Time	Passive Time
20 minutes	15 minutes

Ingredients

1 lb. pinto or navy beans soaked
12 oz. bacon cut into 1/2" pieces
1 large onion chopped
2 cups water
1/2 cup molasses
1/2 cup ketchup
1/4 cup packed brown sugar
1/4 cup BBQ sauce Sweet Baby Ray's
1 tsp. dry mustard
1 tsp. salt
1/4 tsp. black pepper

Servings: servings

Instructions

Select saute function on Instant Pot and let it heat until it says "HOT".
Add bacon to pot and cook until crisp, about 5 minutes. Remove bacon to a plate lined with paper towels.
Cook the onion in the bacon drippings until tender, about 3 minutes. Scrape up the brown bits on the bottom of the pot as the onions cook.
Add soaked beans and all other ingredients, except bacon. Select high pressure and cook for 30 minutes. When it has finished cooking, let pressure release naturally for 15 minutes, then do a quick pressure release.
Make sure beans are completely cooked, then add bacon and serve.

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Molasses Crinkles

CourseDessert
CuisineAmerican

Servings	Prep Time
4 dozen	10 minutes

Cook Time	Passive Time
10-12 minutes	1 hour

Servings	Prep Time
4 dozen	10 minutes

Cook Time	Passive Time
10-12 minutes	1 hour

Molasses Crinkles

CourseDessert
CuisineAmerican

Servings	Prep Time
4 dozen	10 minutes

Cook Time	Passive Time
10-12 minutes	1 hour

Servings	Prep Time
4 dozen	10 minutes

Cook Time	Passive Time
10-12 minutes	1 hour

Ingredients

3/4 cup butter
1 cup brown sugar packed
1 egg
1/4 cup molasses
2 1/2-2 3/4 cup spelt flour or 2 1/4 cups all-purpose flour
2 tsp. baking soda
2 tsp. cream of tartar
1/4 tsp. salt Pink Himalayan sea salt
1/2 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground ginger

Servings: dozen

Instructions

Mix butter, brown sugar, egg and molasses together thoroughly. Stir together remaining ingredients, then stir into butter mixture. Chill dough. Using small cookie scoop, roll into balls. Dip top in sugar. Place sugar side up on greased cookie sheet, 3" apart. Sprinkle each cookie with 2-3 drops of water. Bake at 375 for 10-12 minutes, until set, but not hard.

Recipe Notes

Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.

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Since I have a soy allergy, I obviously cannot have soy sauce, which is in nearly every Chinese recipe out there! This is a great substitute for soy sauce, and it is reduced sodium! It will keep in the refrigerator for months.

Soy Sauce Substitute

CourseMiscellaneous
CuisineAsian

Servings	Prep Time
2 cups	5 minutes

Cook Time

30 minutes

Servings	Prep Time
2 cups	5 minutes

Cook Time

30 minutes

Soy Sauce Substitute

CourseMiscellaneous
CuisineAsian

Servings	Prep Time
2 cups	5 minutes

Cook Time

30 minutes

Servings	Prep Time
2 cups	5 minutes

Cook Time

30 minutes

Ingredients

3 1/2 cups water
1/2 cup Beef base Better than Bouillon organic
3 T. red wine vinegar
3 T. molasses any kind will work, even blackstrap
2 tsp. garlic powder
1 1/4 tsp. ground ginger
1 tsp. black pepper
1/4 tsp. onion powder

Servings: cups

Instructions

Combine all ingredients in a saucepan and boil gently, uncovered, for about 30 minutes, or until mixture is reduced to 2 cups. Store in the refrigerator. Stir before using.

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