Step 1

You can use pre-cooked bacon or you can brown it in the Instant Pot before adding the cooked beans. I prefer the oven method, here are the steps.

Step 2

Preheat oven to 400°F. Arrange a rack in the lower third of the oven.

Step 3

Line 1 baking sheet with aluminum foil. Lay the bacon onto a baking sheet in a single layer.

Step 4

Sprinkle a little brown sugar over the bacon or drizzle a little maple syrup.

Step 5

Bake until the bacon is deep golden-brown and crispy, 15 to 20 minutes. Begin checking around 12 minutes to monitor how quickly the bacon is cooking.

Step 6

Remove from oven and set aside. When cooled chop into 1-inch pieces.

Step 7

Add dry beans, salt pepper and 8 cups of liquid to the Pressure Cooker. Cover and make sure the valve points to Sealed. Cook on High Pressure for 25 minutes followed by a 20-25 minutes Natural Pressure Release.

Step 8

Release manually the remaining pressure and carefully remove the lid.

Step 9

Rinse the beans under cold water and drain.

Step 10

Clean the pot and return it to the Instant Pot.

Step 11

Add the cooked beans to the Instant Pot with the rest of the ingredients. Gently stir to combine. Cover with the lid and make sure the valve points to Sealed.

Step 12

Cook on High Pressure for 10 minutes followed by a 10 minutes Natural Pressure Release.

Step 13

Release manually the remaining pressure and carefully remove the lid.

Step 14

Stir in the chopped cooked bacon.

Step 15

If you would like to reduce the liquid even more, you can select Sauté and cook the beans with the lid off on Sauté mode for 15 minutes, or until the liquid is reduced. You can also mix 1 tablespoon of cornstarch with 1 tablespoon of water and add the mixture to the beans to thicken the sauce.

Step 16

Serve with extra bacon on top and fresh chopped parsley if desired.