Instant Pot Baked Beans

By JAmero4702

Ingredients

• 1 1 1 pound Dried Navy Beans
• 1 1 1 Tablespoon Kosher Salt
• 3 3 3 cups Water for soaking
• 6-8 6-8 6-8 slices Thick Bacon roughly chopped
• 1 1 1 medium Onion roughly chopped
• 3 1/4 3 1/4 1/4 cups Fresh Water
• 1/4 1/4 1/4 cup Maple Syrup (the real stuff)
• 1/3 1/3 1/3 cup Molasses
• 1/4 1/4 1/4 cup Light Brown Sugar (packed)
• 1/3 1/3 1/3 cup Heinz Ketchup
• 1 1 1 Tablespoon Worcestershire Sauce (secret ingredient, shhh)
• 1 1/4 1 1/4 1/4 teaspoons Ground Mustard Seed
• 1/2 1/2 1/2 teaspoon Sea Salt
• 1/4 1/4 1/4 teaspoon Freshly Ground Black Pepper

Preparation

Step 1

Rinse and sort beans, removing any debris. Add beans and salt to a bowl and cover with water, two inches above beans. Soak for three hours. Drain beans and rinse.
Select the Sauté or Browning function on Pressure Cooker and allow to heat.
Add bacon and onions to the Pressure Cooker cooking pot and cook until bacon begins to render, scraping brown bits from bottom of cooking pot. Add 1/4 cup of water and continue cooking until water has evaporated, bacon fat is rendered and onions are semi-soft.
Add beans, water, Maple Syrup, Molasses, Ketchup, Brown Sugar, Worcestershire Sauce, Mustard, Pepper to the cooking pot and stir to combine.
Lock on lid and close Pressure Valve. Cook at High Pressure for 50-60 minutes.
When Beep is heard, allow a 15 minute Natural Pressure Release and then open Pressure Valve to remove remaining Pressure.
Discard any floating beans.
Add the salt. Taste a couple of beans for tenderness and sweetness and add more Molasses, if a sweeter taste is desired. If Beans are still hard, cook for another 15 minutes.
Select the Sauté or Browning function and cook until desired consistency.
Recipe Notes
If your beans are not super fresh, you may have to cook them longer.
If you have no time to soak, add 15 minutes to the cook time.