Refusing to spend four hours in her sweltering summer kitchen actually baking beans, Kristine decided to take matters in her own hands and adapt her favorite recipe to the pressure cooker!

Kristine is the woman behind the Dark Side of the Fridge. When she is not blogging she…

…is taking care of herhusband, grown son, dog, cat, and works full time in the legal field. She loves to cook, garden, knit, and read. She credits Hip Pressure Cooking with encouraging her to make better use of her pressure cooker (yay!).

In her words:

We wanted to enjoy our brown-sugar-and-molasses beans all summer, with our white hots and burgers and mac salad, without the oppressive heat that comes from having the oven running for the better part of the day in the dog days of summer.

And we did it.

We managed to “bake” our beans on the stovetop, in the pressure cooker, in less than an hour.

If you have a pressure cooker, or you’re considering investing one, know this.

You NEED to do this.

You need to whip up a batch of baked beans for dinner on a Tuesday evening. Or on a Sunday morning while you’re in the shower, to enjoy cold later on.

Plus – you could probably leave the bacon out if you needed to, and add a bit of smoked paprika – I’d stir it in after cooking – if I used it, which I wouldn’t because I’m good with bacon. I’m just putting it out there.


Kristine’s Boston Baked Beans in the Pressure Cooker
1 pound Great Northern beans, soaked overnight
1/4 pound sliced bacon, diced
1 medium onion, chopped fine
1/2 cup molasses (or make half of this molasses substitute)
1/4 to 1/3 cup light or dark brown sugar (to taste)
1 tsp. baking soda
1-2 Tbsp. grainy mustard
1/2 tsp. dry mustard
2 c. water

  1. Drain and rinse the beans and set aside.
  2. Saute the diced bacon in pressure cooker until cooked and starting to brown.
  3. Drain and discard as much grease from bacon as possible, leaving no more than 1 tablespoon in pot.
  4. Saute onions in same pot with bacon, just until softened.
  5. Add beans and all remaining ingredients. The water should cover the beans by 1 inch; if necessary, add more more water.
  6. Place lid on pressure cooker, set to “high” or 15 psi. Lock down and bring cooker to pressure over high heat.
  7. Reduce heat and simmer 40 minutes [at high pressure], then use quick release method to open cooker. (Quick release – remove cooker from heat and set in sink. Run cold water over lid 20-30 seconds until pressure is released and lid may be opened.) [for electric pressure cookers, cook for 30 minutes and open with the natural release method – turn off the pressure cooker and don’t do anything. Wait for the pressure to come down naturally in 15 to 20 minutes]
  8. Cook beans uncovered if desired to reduce liquid or further cook beans.

Recipe and Photo Credits Kris at Dark Side of the Fridge 

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  1. Mine, cooked exactly to the recipe (except I added pepper and 1 tsp liquid smoke) are cooking now and smell amazing.

    I did a little searching, and found the two opposing baked bean recipes right from the source.

    BOSTON Baked Beans (1 T tomato paste):

    MAINE Baked Beans (my favorite, sans tomato):

  2. I just bought a Fagor stovetop pressure cooker and made these beans, I can’t believe how good they are, here’s my before and after pics. After soaking for 2days with changes of water, I pretty much followed your recipe but used maple syrup instead of molasses and added some ketchup. They seemed a little soupy so I re pressured them for another 5 minutes, they are yummy! I think I mainly wanted a pressure cooker to make beans, glad I found your recipe! This is my third meal so far, looking forward to many, many more!
    Thank you for your recipe

    1. Welcome Suzanne, and Happy Thanksgiving!


  3. Love how these beans turned out! I used your recipe without changes using a stovetop pressure cooker, then simmered a bit longer toe thicken. Perfect! Will definitely make these again! I’m

  4. Made a very similar recipes that I’ve been using for years in a crock pot for the first time my new Instant Pot. For years I’ve been making them in a slow cooker, cooking them on low for 15 hours. I followed Kris’s 30 minutes high pressure, followed by a natural release and the beans were perfect.

    I’m guessing that the total time to cook is a little over an hour (I left the house to pick up my wife at the train) and we had perfectly cooked baked beans.

    I followed an ancient family recipe very similar to Kris’s, using 1/4 lb of salt pork (uncured bacon) and slightly different seasoning is a little bit different, with 2 teaspoons of dry mustard. a pinch of ground cloves and black pepper.

    For a bonus, if you can every find “State of Maine” Jacob’s Cattle Beans or Yellow Eye Beans, they make of a wonderful creamy texture.

    Thanks Kris and Laura.

    1. OMG, just looked at the Maine Baked Bean recipe, posted by SJ and saw my recipe. Perhaps it’s not as old a family recipe as I thought.

  5. I have made these before, a number of times and delicious! Have you ever tried making them with 2 lbs of beans?

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