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–+ servings

Instant Pot Pork and Beans

You'll love how easy and delicious my Instant Pot pork and beans recipe turns out!
David Murphy
Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 20 minutes
Total Time 1 hour 10 minutes
Serving Size 8

Ingredients

  • 1 lb navy beans about 2 cups
  • 8 cups chicken broth or water
  • 6 strips thick cut bacon cut into 1″ pieces
  • 1/4 cup brown sugar
  • 1/2 teaspoon liquid smoke
  • 1 tablespoon mustard
  • 2 tablespoons molasses
  • 3/4 cup BBQ sauce
  • 1/2 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 white onion; diced
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instructions

  • Add chicken broth and rinsed beans into the pot. Close and lock lid. Set vent to close. Cook on High Manual Pressure (Press Pressure Cook) for 25 Minutes. Once Done, Allow to NPR (Natural Pressure Release).
  • Drain beans and light rinse in a strainer. Set to side.
  • Dry pot. Place pot onto Sauté mode. Once heated, add sliced bacon and cook until browned on both sides. Remove bacon and drain about 90% of the bacon fat. Add diced onions and garlic to pot and cook until onions have been sweated (approximately 2-3 minutes).
  • Add beans and all ingredients back to pot. Gently stir occasionally. Because there's a lot of residual sugars form the ingredients, we want to make sure to stir, or the bottom will become scorched. Cook for approximately 5 minutes.
  • Once done, press the Cancel button. Allow to cool and set for approximately 10-15 minutes. The mixture will thicken as it cools.

Notes

  • Be sure to rinse beans before using.
  • If you want your beans to be softer, then add an additional 5-10 minutes into the initial pressure cooking stage of the beans.
  • If you want the sauce to be even more thick, you can use a 1:1 cornstarch slurry (1 tablespoon corn starch mixed with 1 tablespoon water), and then add to pot (must mix before adding to beans).
  • Make sure to get as many stuck bits off the bottom of your pot as possible to prevent a burn notice.