Instant Pot Baked Beans (no Soak)

Ingredients:

16 oz. pinto beans dry, rinsed
6 c water
8 pcs bacon diced
1 onion diced
3/4 c molasses
1/2 c brown sugar packed
1.5 tsp dry mustard
3/4 c ketchup
1/2 tsp salt
1/2 tsp garlic salt
1.5 tbsp white wine vinegar
1/2 tsp chili powder
1.5 tbsp worcestershire Sauce

Directions:

Rinse your beans, put inside your Instant Pot or pressure cooker with 6 cups of water and 1 tsp. salt. Put lid on, close steam valve and set Instant Pot to the bean setting, normal, for 60 minutes.

Do a natural release when done and lift lid carefully. Drain beans and set aside.

Mix together all other ingredients except for bacon and onions and set aside.

Dice onion and bacon. Set Instant Pot to saute, normal setting.

Pour a few tbsp. olive oil into Instant pot and add your bacon and onion.

Cook until onions have softened. Turn pressure cooker off (important step so it doesn’t say burn when you put it on pressure setting again). Deglaze pot (meaning scrape bacon bits off bottom, can add a bit of water to get bits off so burn notice doesn’t appear)
Add your beans back into your Instant Pot or pressure cooker.

Whisk sauce again (sugar will settle to the bottom), and pour over bean mixture. Stir gently.

Put lid on, close valve, and set Instant Pot to bean, normal setting for 30 minutes (if you want them REALLY soft set to a bit longer but we think this is perfect).

Do a natural release and lift lid carefully. Can serve immediately or if you want sauce to thicken set to saute normal again and stir slowly as it boils for 4-5 minutes, then let it sit for about 10 minutes for sauce to become thick! Leave in IP to stay warm with top ajar.