Pressure-Cooker BBQ Baked Beans
Total Time
Prep: 10 min. + soaking Cook: 35 min. + releasing
Makes
12 servings
I was under doctor's orders to reduce the amount of sodium I was eating, but I just couldn't part with some of my favorite foods. After many experiments I came up with this potluck favorite—now everyone's happy! —Sherrel Hendrix, Arkadelphia, Arkansas
Pressure-Cooker BBQ Baked Beans Recipe photo by Taste of Home
Reviews
I have made these 3 times. I followed the recipe exactly as written the first time, but my family wasn't too fond of the cloves and nutmeg. The next time, I cut the nutmeg and cloves in half and added a little black pepper instead of hot sauce. My family loved it with those changes.
Added some leftover bacon as my ham hocks had virtually no meat on them. Rave reviews from everyone and so easy to make.
If you think this is low sodium, you are kidding yourself. There are 2000 milligrams of sodium just in the barbecue sauce. Add in the salt from the ham hocks, yikes. At least make your own barbecue sauce (don't use regular ketchup - loaded with sugar
These were great. I followed the recipe exactly and it turned out perfectly. I soaked my beans overnight and the cooking time in my instant pot was just as the recipe called for. I prefer my beans slightly sweeter, so I stirred a little extra brown sugar in my dish, but the rest of the family ate it without any extra sugar.