Ingredients

The following ingredients have 4 Servings
  • 1 pound dried pinto beans ((or navy beans))
  • 9 1/4 cups water, (divided)
  • 1 teaspoon salt
  • 1 cup chopped thick-cut bacon, (about 6 slices)
  • 1 sweet onion, (peeled and chopped)
  • 1 bell pepper, (seeded and chopped)
  • 2 garlic cloves, (minced)
  • 1 cup barbecue sauce
  • 3 tablespoons spicy brown mustard
  • 2 tablespoons tomato paste
  • ¾ cup light brown sugar, (packed)
  • 1 teaspoon liquid smoke
  • ½ teaspoon ground cinnamon

Instruction

  • Place the pinto beans, 8 cups of water, and salt in the Instant Pot. Lock the lid into place and set on Pressure Cook High for 25 minutes.
  • After 25 minutes, turn the Instant Pot off and perform a Quick Release. Once the steam valve button drops it is safe to open the Instant Pot. Pour the cooked beans into a large colander and drain.
  • Set the Instant Pot on Sauté. Add the bacon. Stir and brown for about 5 minutes. Once the bacon is crispy, add in the chopped onions, bell pepper, and garlic. Cook another 3-4 minutes to soften the vegetables.
  • Then pour in the beans, barbecue sauce, mustard, tomato paste, brown sugar, liquid smoke, cinnamon, and remaining 1 ¼ cups water. Stir well to coat the beans. Lock the lid into place again. Set on Pressure Cook High for 10 minutes.
  • Once finished, perform a second Quick Release. Once the valve button drops, open the Instant Pot, stir and serve!