Boston Baked Beans

These beans are so delicious! No one will know you didn’t spend all day simmering them in an oven. The best part? You can make these and the Boston Brown Bread at the same time. Just put the ingredients for the beans in the pot. Place a tall trivet in the pot, place the covered pan with the bread batter on it, and cook them both for 40 minutes instead of 30, and you’ll have a two-for-one dish.

Active Time: 5 minutes

Function: Manual (High)

Release: Natural + Quick

Total Time: 55 minutes

Egg-Free, Nut-Free, Dairy-Free • 10 Ingredients or Less • SERVES 4

• 1 cup dried navy beans, soaked and drained (see Various Ways to Soak Beans for the Instant Pot)
• 1 cup diced onion
• ½ cup ketchup
• 3 tablespoons molasses
• 1 tablespoon yellow mustard
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 1½ teaspoons kosher salt
• 1 teaspoon black pepper
• 1 cup water

1. In the Instant Pot, combine the navy beans, onion, ketchup, molasses, mustard, Worcestershire sauce, bay leaves, salt, pepper, and water. Stir well to combine.

2. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 30 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick-release any remaining pressure.

3. Remove the bay leaves, use the back of a spoon to mash some of the beans to thicken the dish, and serve.