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Recipe posted by request.
Make and share this Boston Baked Beans-Pressure Cooker recipe from Food.com.
- Do not pre-soak beans.
- Add beans and all other ingredients to pot.
- DO NOT FILL PRESSURE COOKER OVER ONE HALF FULL.
- Close cover securely.
- Place pressure regulator on vent pipe and cook 45 minutes at 15 pounds pressure.
- Let pressure drop of its own accord.
i made this without soaking the beans first, and it took FOREVER to cook (about 3 hours), and i kept having to add water. but the end result, while slightly crunchy, was delicious! just like beans from a can. maybe i would cut down on the sugar a bit.. they were on the verge of being too sweet. also, i added cornstarch to thicken up the liquid...not sure if it was necessary.
Maybe this will help other reviewers....I always do beans in the pressure cooker. I never soak first. Clean and wash beans, 4 cups beans for 8 cups water. start time when pressure valves starts to relieve steam drop temperature slightly and let cook 40 minutes to 1 hour. I check the beans at this point because age of beans depends on how long it takes to cook. Run pot under cold water until steam is released open and check sometimes you need to cook longer. For chili I leave the fluid for baked beans I drain and add ingredients and let simmer without lid until thickened, or pour into casserole dish and finish in the overn. I hope this helps.
Used this recipe for a pressure cooking class and did not try it in advance. Big mistake. I had 12 students with 6 pressure cookers and in every case the sauce was wonderful and the beans were barely edible. Hard and undercooked. We removed them from the pressure cooker, added some water to them and put them in the oven for an additional hour of cooking time with no noticeable improvement. Taught me a good lesson, even though I am professionally trained, only use an untested recipe in very rare and unusual circumstances.