Instant Pot Baked Beans
Ingredients:
1 16 oz bag dry navy beans
8 cups water
1 tsp salt
1 tbsp olive oil
4 slices bacon, chopped
salt & pepper, to taste
½ cup diced red onion
1/2 cup diced green bell pepper
⅓ cup brown sugar
2 cups barbecue sauce
2 tbsp yellow mustard
1 tbsp minced garlic
Directions:
Sift through beans to check for stray rocks, twigs and leaves.
Add beans, water and salt to a 6-8 quart Instant Pot pressure cooker. Secure lid, close steam valve to sealing and cook on manual (high pressure) for 25 minutes.
Allow it to do a natural release. Remove lid and pour beans into a strainer. Rinse with cold water. Set aside. Wipe out the inside of the Instant Pot basin.
In the Instant Pot basin, add olive oil and chopped bacon. Season bacon with a bit of salt & pepper. Select “SAUTE’” and adjust your cook level to high.
Stir and cook for around 5-8 minutes, or until bacon has released some fat. Then stir in onion and bell pepper with the bacon. Cook until onions begin to turn translucent. Add additional olive oil if necessary if your bacon didn’t produce much fat.
Finally, stir in beans, brown sugar, barbecue sauce, mustard and garlic.
Secure lid, close steam valve to sealing and cook on Manual (high pressure) for 15 minutes.
Allow the pressure to naturally release. Carefully open lid, and gently stir mixture to combine.
