Ingredients

The following ingredients have 12 Servings
  • 1 lb dried navy or pinto beans (rinsed & drained)
  • 5 cups cold water
  • 8 slices bacon (chopped)
  • 1 yellow or white onion (finely chopped)
  • 1 red or green bell pepper (finely chopped)
  • 2 tbsp yellow mustard
  • 1 tsp liquid smoke
  • 1/2 tsp salt
  • ¼ cup apple cider vinegar
  • 1/2 cup applesauce (sweetened or unsweetened)
  • 1/3 cup barbecue sauce (I use Stubb's or homemade)
  • 1/4 cup maple syrup or honey
  • 1/4 cup ketchup

Instruction

  • In Instant Pot, add beans and cold water. Secure lid, place vent to Sealing and press Pressure Cook on High or Manual for 25 minutes. While beans are cooking prep veggies.
  • Release pressure using Quick Release method by turning valve to Venting and drain the beans (some uncooked beans are fine). Set aside.
  • Rinse the inner pot, Return it to Instant Pot base, press Saute and wait until display says Hot. Then add bacon and cook for 5 minutes, stirring a few times.
  • Add onion and bell pepper, cook for 4 minutes, stirring a few times. Press Cancel.
  • Add beans, mustard, liquid smoke, apple cider vinegar, applesauce, barbecue sauce, maple syrup and ketchup. Do not stir! Close the lid, set valve to Sealing and press Pressure Cook on High or Manual for 15 minutes.
  • After release pressure immediately by turning valve to Venting. Open the lid and stir the baked beans.
  • Serve with Instant Pot ribs, cucumber and tomato salad, cornbread or grilled cheese.