When I think of Pork and Beans, I think of that stuff in a can swimming in a sweet tomato syrup, usually served at camp outs. However, the combination of Pork and Beans is quite delicious because the two really compliment each other. The savory meatiness of pork and the tender creamy beans are a nice combination, but prepared with slightly different ingredients.
Instant Pot Rosemary Pork & Beans is the perfect place to make this updated dish. I prefer my Pork & Beans to be in an herby broth, as opposed to something on the sweet side. Using the Instant Pot is a quick method of cooking and it infuses both the meaty ribs and white beans with fresh rosemary in half the time.
I know many of you received an Instant Pot for Christmas or over the holidays and are still intimidated to use it – don’t be. It’s super simple, just read the instructions briefly and follow my recipe. I made this recipe for two, but if you want to double it, you can, just place the ribs upright in the instant pot, so two half racks will fit.
My recipe takes Pork and Beans to a new level and you definitely will never pick up another can again – not that you would anyway, right?!
1 cup white beans, soaked overnight or quick soaking method (see back of pkg.)
1 white onion, diced
1 clove garlic, minced
2 cups chicken broth
2 sprigs fresh rosemary
half rack of pork ribs, about 1 pound
salt & pepper
1. Set Instant Pot to Saute and add 2 teaspoons olive oil. Place onion and garlic in the pot and stir. Cook for 3 minutes and add soaked beans. Cook for 1 minute and add broth, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and rosemary, stir.
2. Place ribs in pot and hit cancel. Seal pot with lid and set to Manual for 40 minutes, make sure valve is in sealing position. When cooking is complete, let the pressure release on its own, about 10 minutes. Remove lid and place ribs on a cutting board, slice each rib apart. Ladle beans onto plates or a serving platter and top with ribs. Enjoy!