Pressure Cooker Baked Beans


  • 5 slices bacon, cut in half crosswise
  • 1 large sweet onion, chopped
  • 3 cloves garlic, minced
  • 1 can (16 ounces) tomato sauce
  • 1 can (12 ounces) cola, not diet
  • ½ cup packed light brown sugar
  • 1 tablespoon spicy brown mustard
  • 1 teaspoon salt
  • ½ teaspoon dried crushed red pepper
  • ½ teaspoon ground black pepper
  • 1 bag (16 ounces) dried Northern beans, rinsed
  • 4 cups water


  1. Remove lid of pressure cooker. Press BROWN/SAUTÉ mode and add bacon to cooking pot in a single layer, overlapping slightly if necessary. Turning several times, brown 6 to 7 minutes. Remove bacon to a plate. Add onion and garlic to bacon fat in pot. Stirring occasionally, cook 5 minutes. Turn off BROWN/SAUTÉ mode.
  2. Add tomato sauce, cola, brown sugar, mustard, salt, red pepper and black pepper. Whisk to combine. Add beans and stir in 4 cups water.
  3. Place lid on pressure cooker, turn lid to lock and move steam release valve to closed position.
  4. Press BEANS mode and adjust cooking time to set for 60 minutes.
  5. When cooking has finished, allow a natural pressure release.
  6. Remove lid and stir. Press BROWN/SAUTÉ mode. Stirring occasionally, cook 10 to 15 minutes or until thickened. Turn off BROWN/SAUTÉ mode. Beans will still be a little soupy. Allow to stand for 15 minutes to thicken up.
  7. Chop reserved bacon and stir into beans before serving.

Serves: 8-10 (yield 8 cups)

Test Kitchen Tip: If using MANUAL mode, select HIGH pressure and set for 60 minutes. When fin-ished cooking, allow a natural pressure release.


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