Boston Baked Beans-Pressure Cooker

From: Hart in Portland

On Oct 17, 2009

I just submited a recipe change that took effect recently. It will solve your soupy, overcooked beans and will make this a good recipe. You will have to tinker with the water a little for the beans you have. maybe as little as 1 3/4 cup water per cup of beans. Otherwise, this recipe tastes great and is a good baked bean recipe for a pressure cooker.

From: skarimom

On Mar 18, 2008

Maybe this will help other reviewers....I always do beans in the pressure cooker. I never soak first. Clean and wash beans, 4 cups beans for 8 cups water. start time when pressure valves starts to relieve steam drop temperature slightly and let cook 40 minutes to 1 hour. I check the beans at this point because age of beans depends on how long it takes to cook. Run pot under cold water until steam is released open and check sometimes you need to cook longer. For chili I leave the fluid for baked beans I drain and add ingredients and let simmer without lid until thickened, or pour into casserole dish and finish in the overn. I hope this helps.

From: Marmaduke

On Apr 6, 2003

Total waste of time. This recipe should be re-named "Boston Baked Bean SOUP" Following step 5 about "enough water to well cover beans" I ended up with soup. Now what? If I drain off the water then the brown sugar, salt, dry mustard, molasses, and ketchup all get poured out and I end up with soggy beans. I am new to pressure cooking and I was expecting a nice heave sauce with these beans not soup.

From: pollen

On Jan 10, 2002

i made this without soaking the beans first, and it took FOREVER to cook (about 3 hours), and i kept having to add water. but the end result, while slightly crunchy, was delicious! just like beans from a can. maybe i would cut down on the sugar a bit.. they were on the verge of being too sweet. also, i added cornstarch to thicken up the liquid...not sure if it was necessary.