Our Favorite Saucy, Smoky Baked Beans
This hearty pressure cooker baked beans recipe brings you rich smoky flavors with a perfect blend of spices and a touch of sweetness. Quick and easy to make, it’s the ultimate comfort food for busy days and cozy nights.
Ingredients
Main ingredients
- 2 slices bacon diced, for that smoky start that sets the whole tone
- 1 small sweet onion diced, to bring a soft, sweet base to the mix
- 1 bell pepper diced, adds a little fresh crunch and color
- 2 cloves garlic minced, cause you need that punch of bold flavor
- 1 tablespoon smoked paprika giving that deep, smoky character all throughout
- ¼ to ½ teaspoon chipotle chili powder for a little kick that’s just enough without burnin' ya
- ¼ teaspoon salt to balance and brighten up the whole dish
- ¼ teaspoon freshly cracked black pepper to balance and brighten up the whole dish
- 2 tablespoons apple cider vinegar giving that tangy pop that cuts through the richness
- 2 tablespoons BBQ sauce
- 2 tablespoons ketchup
- 1 tablespoon dijon mustard
- 1 tablespoon brown sugar
- 2 cans (22 ounce) baked beans Bush's Grillin' Beans work great for their texture and flavor
- 2 slices bacon optional, for topping if you want to get real fancy
Instructions
Instructions
- Cook diced bacon on medium in the pressure cooker until crispy and fat is rendered.
- Add diced onion and bell pepper; sauté in bacon fat until softened, about 5 minutes.
- Stir in minced garlic, smoked paprika, chipotle chili powder, salt, and black pepper; cook until fragrant, about 1 minute.
- Pour in apple cider vinegar and BBQ sauce; stir well to coat everything.
- Add ketchup, dijon mustard, brown sugar, and baked beans; stir to combine.
- Lock lid and bring pressure cooker to pressure; cook for 10 minutes.
- Allow natural pressure release; open lid and gently stir before serving.
Notes
Optional extra bacon slices can be added as a topping for extra flavor and crunch.
Store leftovers in airtight containers in fridge for up to 5 days or freeze for longer storage.