Instant Pot Dr Pepper Baked Beans
These Instant Pot Dr Pepper baked beans are easy to make, easy to transport, vegetarian, and will be the hit of your summer cookout circuit. You can be Dr. Baked Bean Queen!
Equipment
- Instant Pot
Ingredients
- 1 29 ounce can of pinto, cannelli, or navy beans (or use two 15 ounce cans) (without pork fat or lard preferably)
- ½ medium yellow onion finely diced
- 1 tablespoon olive oil
- 2-3 cloves garlic minced
- ¾ cup Dr. Pepper (non-diet)
- ½ cup ketchup
- ¼ cup brown sugar
- 1 teaspoon apple cider vinegar
- 1 tablespoon chili powder
- 1 teaspoon paprika
- ¼ teaspoon cayenne (or to taste)
- ¼ teaspoon black pepper
- 2-3 drops liquid smoke
Instructions
- In your Instant Pot, add the oil into the insert. Turn the saute function on, and once oil is hot, add the onions. Saute for 2-3 minutes or until translucent.
- Add the garlic and saute another minute.
- Deglaze the insert by pouring in the Dr Pepper and letting saute for less than 1 minute. Add in the beans, and stir. Turn off the saute function.
- Add in the remaining ingredients except the liquid smoke. Stir well to combine.
- Put the Instant Pot lid on and set the lid to venting. Press the slow cook button and let cook for 4 hours. For less soupy beans, remove the lid for the last hour, or remove the lid after 4 hours and cook an additional hour.
- Add the liquid smoke to taste once it's done cooking. Salt to taste as well.