Pressure Cooker Beans | NO SOAK and FAST

Pour 1 pound of dried navy beans into the pressure cooker.

Add enough water to cover the beans by at least an inch, approximately 5 cups of water.

Add 1 teaspoon of salt, adjusting for the ham hock's saltiness.

Add 1 dried bay leaf and 2 smashed cloves of garlic to the pot.

Place 1 smoked ham hock into the pot with the beans and other ingredients.

Seal the pressure cooker lid and set to cook on high pressure for 20 minutes.

After 20 minutes, let the pressure release naturally for a few minutes before using the auto release feature.

Observe the auto release process, which takes about 7-8 minutes to complete.

Once the pressure is fully released, open the lid and check the beans for doneness.

Remove the ham hock from the pot and give the beans a gentle toss to incorporate the flavors.

Strain the beans, keeping the bean juice for other recipes.

To make baked beans, add about 1/2 cup of your favorite barbecue sauce (or a mixture of ketchup and honey mustard) per pound of beans and stir to combine.

Equipment Needed

Spice Level: