Ingredients

The following ingredients have 4 Servings
  • 16 ounces dry navy or pinto beans
  • 8 cups water
  • 1 teaspoon salt
  • 8 slices bacon
  • 1 yellow onion (, finely chopped)
  • 1/2 red or green bell pepper (, cored, seeded, and finely chopped)
  • 2/3 cup barbecue sauce (store-bought or homemade)
  • 1/2 cup ketchup
  • 2 Tablespoons spicy brown mustard
  • ¼ cup cider vinegar
  • 1 teaspoon liquid smoke
  • ½ cup light brown sugar
  • 1/2 cup water

Instruction

  • **DISCLAIMER: I created this recipe using a 6 quart instant pot DUO 60.  Some users have had problems with a burn notice for this recipe using different versions of the instant pot.  I have tested it many times with this version and had no issue.
  • Add beans, water and salt to instant pot. Cook on manual (high pressure) for 25 minutes. Allow the pressure to naturally release.
  • Remove lid and pour beans into a colander/strainer. Rinse with cold water. Set aside.
  • Set Instant Pot to saute setting. Add bacon and saute for a few minutes until it starts to get golden brown, tossing and scraping down the bottom of the pot often. Drain some of the grease. 
  • Add bell pepper and onion and cook until tender.
  • Turn IP off. Add bbq sauce, ketchup, mustard, vinegar and liquid smoke to the pot and stir well to combine.
  • Add brown sugar, water and beans and stir to combine.
  • Secure IP lid, close steam valve and cook on Manual (high pressure) for 15 minutes. Natural release the pressure.
  • Carefully open lid, and gently stir mixture to combine. Enjoy!