Pressure Cooker BBQ Baked Beans

These BBQ baked beans are so easy to make and are perfect for summer barbecues.

  A barbecue is not complete without baked beans. I used to make my baked beans in the slow cooker but that was an all day affair as first I had to cook the beans and then it took more time to slow cook the beans into baked beans. The whole baked bean process could take 8-10 hours using a slow cooker. Sure I could buy those cans of baked beans, but homemade tastes so much better. So, since I recently acquired a pressure cooker, I just had to try making my baked bean recipe in it as I knew that the pressure cooker would cook those BBQ Beans so much quicker.

  My inspiration to make BBQ baked beans came from a box of sauces that I was sent. I was sent these wonderful cocoa based sauces from The Cocoa Exchange and I just knew that some of them would be perfect in my homemade BBQ baked beans. I also need a side dish for our 4th of July BBQ. The Pod & Bean portfolio of sauces from The Cocoa Exchange have these amazing seasonings that give your food an unique depth of flavor.  I just knew that the Kansas City BBQ Sauce and the Stone Ground Mustard from The Cocoa Exchange would give my BBQ beans a unique taste. My BBQ Baked Beans tasted so good. The thick, sweet spicy Kansas City BBQ sauce gave my beans a nice mild kick of heat. I licked the spoon after I added the Stone Ground Mustard and knew that this mustard would be great with a slice of my soft pretzel bread.  Whoever thought of adding rich cocoa to sauces was one smart person. The cocoa just gives these sauces a wonderful taste.

    I also received a bottle of Blackberry Chipotle Sauce and a bottle of Green Chile Hot Sauce. Now to think of what to make with these sauces. I think I need to visit the Cocoa Exchange website for some inspiration as they have some amazing recipes.

  Sponsored Post: I received samples from the Cocoa Exchange to facilitate this post.

Pressure Cooker BBQ Baked Beans

Ingredients
2 cups dried beans
1 large onion, chopped
½ cup cider vinegar
1 bottle Kansas City BBQ Sauce from The Cocoa Exchange
2 tablespoons Stone Ground Mustard from The Cocoa Exchange
½ cup water

Directions

1. Rinse and drain navy beans. Cover the beans with water in the pressure cooker pot. Cook the beans for 35 minutes on the bean setting and use natural release.

2. When the beans are done cooking, drain them and set aside.

3. Saute the onion in the pressure cooker on the brown setting for 6 minutes or on the stove if your pressure cooker does not have this setting.

4. Add the remaining ingredients, along with the onion, to the pressure cooker pot. Cook for 15 minutes on bean setting and use natural release.

5. The liquid will thicken up as the beans cool.