Instant Pot Korean BBQ Baked Beans Recipe

Navy beans: These small white beans are soaked overnight to soften and cook evenly.

Korean BBQ sauce: A sweet and savory sauce that forms the base flavor of the dish.

Water: Helps to cook the beans and blend the flavors.

Soy sauce: Adds a salty, umami depth to the beans.

Rice vinegar: Provides a slight tanginess to balance the sweetness.

Garlic powder: Infuses the dish with a subtle garlic flavor.

Onion powder: Adds a mild onion taste without the texture of fresh onions.

Gochujang: A Korean chili paste that adds heat and complexity.

Brown sugar: Sweetens the beans and enhances the caramelization process.

When preparing navy beans for this Instant Pot recipe, ensure they are soaked overnight to reduce cooking time and improve texture. If you're short on time, a quick soak method can be used: boil the beans for 2 minutes, then let them sit covered for 1 hour before rinsing and draining. This will help achieve a creamy consistency in your Korean BBQ baked beans.

• soaked overnight navy beans - Substitute with canned cannellini beans: Cannellini beans have a similar texture and flavor, and using canned beans saves time.

• korean bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce provides a similar sweet and savory profile, though it may be less spicy.

• water - Substitute with vegetable broth: Vegetable broth adds more depth of flavor compared to plain water.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used in equal amounts.

• garlic powder - Substitute with fresh minced garlic: Fresh garlic provides a more robust and aromatic flavor.

• onion powder - Substitute with finely chopped onions: Fresh onions offer a more intense and natural onion flavor.

• gochujang - Substitute with sriracha: Sriracha provides a similar heat and tanginess, though it lacks the fermented depth of gochujang.

• brown sugar - Substitute with honey: Honey adds sweetness and a slight floral note, though it may alter the texture slightly.

• Allow the beans to cool completely before storing. This helps prevent condensation, which can lead to soggy beans and spoilage.

• Transfer the cooled beans to an airtight container. Glass containers with tight-fitting lids or high-quality plastic containers work best to maintain freshness.

• For short-term storage, place the container in the refrigerator. The beans will stay fresh for up to 5 days.

• For longer storage, consider freezing the beans. Portion them into freezer-safe bags or containers, leaving some space at the top for expansion.

• Label each container with the date and contents to keep track of freshness. This is especially useful if you have multiple frozen items.

• When ready to use, thaw the beans in the refrigerator overnight. If you're in a hurry, you can use the defrost setting on your microwave.

• Reheat the beans on the stovetop over medium heat, stirring occasionally until heated through. You can also reheat them in the microwave, stirring every minute to ensure even heating.

• If the beans appear too thick after reheating, add a splash of water or broth to reach your desired consistency.

• Enjoy your Instant Pot Korean BBQ Baked Beans as a side dish, or incorporate them into other recipes like tacos, salads, or grain bowls.

• For stovetop reheating, place the leftover beans in a saucepan over medium heat. Add a splash of water or broth to prevent sticking. Stir occasionally until heated through, about 5-7 minutes.
• To reheat in the microwave, transfer the beans to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap with a small vent. Heat on high for 1-2 minutes, stirring halfway through. Continue heating in 30-second intervals until hot.
• For oven reheating, preheat your oven to 350°F (175°C). Place the beans in an oven-safe dish and cover with aluminum foil. Bake for 20-25 minutes, or until heated through, stirring halfway through the cooking time.
• If you have an Instant Pot, you can use the 'sauté' function. Add the leftover beans to the pot and sauté on medium heat, stirring occasionally, until thoroughly heated. Add a bit of water or broth if needed to maintain the desired consistency.
• For a quick reheat using a slow cooker, transfer the beans to the cooker and set it on low. Heat for 1-2 hours, stirring occasionally, until the beans are hot and ready to serve.

• Instant Pot: A multi-functional electric pressure cooker used to cook the beans quickly and efficiently.

• Measuring cups: Used to measure the exact quantities of navy beans, Korean BBQ sauce, and water.

• Measuring spoons: Used to measure the precise amounts of soy sauce, rice vinegar, garlic powder, onion powder, gochujang, and brown sugar.

• Colander: Used to rinse and drain the soaked navy beans.

• Mixing spoon: Used to stir and combine all the ingredients in the Instant Pot.

• Serving spoon: Used to serve the hot beans once they are cooked.

Use canned beans: Substitute soaked navy beans with canned beans to save soaking time.

Pre-mix sauce: Combine korean bbq sauce, soy sauce, rice vinegar, garlic powder, onion powder, gochujang, and brown sugar in advance.

Batch cooking: Double the recipe and freeze portions for future quick meals.

Instant pot prep: Prep all ingredients the night before and store in the fridge for a quick start.