I have come to love my Insta-pot, especially when it comes to cooking dried beans, meats, and rice. Our family likes baked beans but so many are filled of sugars and preservatives. This easy to make recipe uses dried navy beans for a very filling tasty side dish to a meal.

Insta-pot Baked Beans THM-E
- 6 cups dried navy beans
- 1 1/2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cinnamon
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- 1/2 teaspoons black pepper
- 2/3 cups Brown Sweetener Mix or THM Gentle Sweet
- 1/4 cup prepared mustard , I used Stone Ground Mustard
- 1 teaspoon Blackstrap Molasses
- 1 teaspoon liquid smoke, otional
- 3/4 teaspoon Maple or Brown Sugar Flavor Extract
- 3 cups sugar-free ketchup or sugar-free barbecue sauce
- 5 cups water
In an 8 quart Insta-Pot combine beans, spices, Sweetener, mustard, molasses, liquid smoke, extract, Ketchup or barbecue sauce, and water. Stir well. Place the lid on the Insta-Pot and set it to cook for 40 minutes. You can release the pressure or allow it to release on its on. 12-14 servings.
To use a crockpot: Put the beans and water in the crockpot. Cook on high for 6 hours or until soft. Add remaining ingredients and cook 2 hours longer.
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Insta-Pot Baked Beans THM-E
Ingredients
- 6 cups dried navy beans
- 1 1/2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cinnamon
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2/3 cup Brown Sweetener Mix or THM Gentle Sweet
- 1/4 cup prepared mustard , I used Stone Ground Mustard
- 1 teaspoon Blackstrap Molasses
- 1 teaspoon liquid smoke, otional
- 3/4 teaspoon Maple or Brown Sugar Flavor Extract
- 3 cups sugar-free ketchup or barbecue sauce
- 5 cups water
Instructions
-
In an 8 quart Insta-Pot combine beans, spices, Sweetener, mustard, molasses, liquid smoke, extract, Ketchup and water. Stir well. Place the lid on the Insta-Pot and set it to cook for 40 minutes. You can release the pressure or allow it to release on its on. 12-14 servings.
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Were the beans supposed to be soaked first? I had to end up doubling the liquid of it all would have burnt and they weren’t cooked.
How can I adjust the recipe for a six quart IP?