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PRESSURE-COOKER BAKED BEANS RECIPE | EATINGWELL



Pressure-Cooker Baked Beans Recipe | EatingWell image

Make this classic version of sweet and tangy barbecue baked beans in an electric pressure cooker, like the Instant Pot, in a fraction of the time it would take in the slow cooker or on the stove.

Provided by Hilary Meyer

Categories     Low-Calorie Dinner Recipes on a Budget

Total Time 1 hours 30 minutes

Number Of Ingredients 10

¾ cup ketchup
¼ cup molasses
1 teaspoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon salt
1 medium onion, chopped
4 slices bacon, chopped
1 pound dried navy beans, soaked overnight (see Tips)
2?½ cups water
1 tablespoon cider vinegar

Steps:

  • 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.
  • Let the pressure release naturally. Stir in vinegar and serve.

Nutrition Facts : Calories 173.5 calories, CarbohydrateContent 33.2 g, CholesterolContent 2.3 mg, FatContent 1.5 g, FiberContent 9.3 g, ProteinContent 8.2 g, SaturatedFatContent 0.4 g, SodiumContent 297.2 mg, SugarContent 9.3 g

PRESSURE COOKER BOEUF BOURGUIGNON RECIPE: HOW TO MAKE IT



Pressure Cooker Boeuf Bourguignon Recipe: How to Make It image

I've wanted to make beef Burgundy ever since I got one of Julia Child's cookbooks, but I wanted to find a way to fix it in a pressure cooker. My version of the popular beef stew is still rich, hearty and delicious, but without the need to watch on the stovetop or in the oven.—Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 05 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 12 servings.

Number Of Ingredients 15

3 pounds beef stew meat
1-3/4 cups dry red wine
3 tablespoons olive oil
3 tablespoons dried minced onion
2 tablespoons dried parsley flakes
1 bay leaf
1 teaspoon dried thyme
1/4 teaspoon pepper
8 bacon strips, chopped
1 pound whole fresh mushrooms, quartered
24 pearl onions, peeled (about 2 cups)
2 garlic cloves, minced
1/3 cup all-purpose flour
1 teaspoon salt
Hot cooked whole wheat egg noodles, optional

Steps:

  • Place beef in a large shallow dish; add wine, oil and seasonings. Turn beef to coat. Cover and refrigerate overnight. , Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add bacon; cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 Tbsp. in pressure cooker., Add mushrooms and onions to drippings; cook and stir until tender. Add garlic; cook 1 minute longer. Press cancel., Drain beef, reserving marinade. Add beef to pressure cooker. Sprinkle beef with flour and salt; toss to coat. Top with bacon; add reserved marinade. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Select saute setting and adjust for low heat. Simmer, uncovered, until sauce reaches desired thickness, 15-20 minutes. Remove bay leaf. If desired, serve stew with noodles.

Nutrition Facts : Calories 289 calories, FatContent 15g fat (5g saturated fat), CholesterolContent 77mg cholesterol, SodiumContent 350mg sodium, CarbohydrateContent 8g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 25g protein. Diabetic Exchanges 3 lean meat

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