Instant Pot Barbecue Beans
These Instant Pot Barbecue Beans are packed with smoky, sweet, and slightly spicy goodness, making them the perfect complement to ribs, burgers, pulled pork, or anything else you're firing up on the grill.
Ingredients
- 1 1/2 tbsp salt for brining
- 1 lb navy beans-picked over and rinsed
- 1 tbsp vegetable oil
- 1 lb bacon cut into pieces
- 1 onion-chopped fine
- 4 cloves garlic-minced
- 1 tbsp chili powder
- 1 1/2 tsp salt
- 1/2 tsp cayenne pepper
- 3 cups chicken broth
- 1 cup ketchup
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1/4 cup Dijon mustard
- 2 tsp cider vinegar
Instructions
- Dissolve brining salt in 2 quarts cold water in a large pot. Add beans and let soak at room temp for 8 to 24 hours. Drain and rinse well.
- Heat oil in the Instant Pot using the sauté function. Add bacon and onion until fat is rendered and onions are softened, about 10 minutes.
- Add garlic, chili powder, salt and cayenne and cook until fragrant, about 30 seconds. Stir in broth, stirring to scrape any brown bits on the bottom of the inner liner. Add beans.
- Lock lid and seal valve. select high pressure and cook for 13 minutes. Turn off Instant Pot and let pressure naturally release for 15 minutes. Quick release any remaining pressure. Remove lid.
- Stir in ketchup, sugar, molasses and mustard. Use the sauté function to bring to a simmer. Cook, stirring to scrape any brown bits from the bottom of the pot. Sauté until thickened, about 10 minutes.
- Transfer to serving dish and let cool for 10 minutes. The beans will thicken while cooling. Stir in vinegar and serve.