• prep: 10 min
• cook: 45 min
• total: 55 min

servings:

These Pressure Cooker Baked Beans cook to be thick, rich, and savory with a hint of sticky sweetness from the molasses and brown sugar. This recipe makes a huge pot of Southern-style baked beans that will last you through multiple meals, or feed a hungry crowd. 

• 1 pound dried navy/haricot beans ((500 grams))
• 8 cups water ((2 liters) - for soaking the beans)
• 1 tablespoon salt ((15 grams) - for soaking the beans)
• 1 pound smoked streaky bacon ((500 grams) - cut into 1/2-inch pieces)
• 2 medium onions (- finely chopped)
• 2 cups water
• 1/2 cup blackstrap molasses ((160 grams))
• 1/2 cup ketchup ((150 grams))
• 1/3 cup lightly packed brown sugar ((65 grams))
• 2 teaspoons Worcestershire sauce
• 1 teaspoon mustard seeds
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon coarse ground black pepper
• 1/2 teaspoon salt ((this will depend on your preference and the bacon you use))
• 1 tablespoon olive oil
• 2 cloves garlic (- minced)
• 10 ounces baby bella (portabellini) mushrooms ((300 grams) - washed and cleaned)
• 2 sprigs fresh thyme
• 1 pinch salt
• 1 small loaf of rustic bread (- sliced (use GF for GF option))
• butter (- for serving)

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