Step 1

Place navy beans in pressure cooker with the 6 cups of water. Close lid on Instant Pot and cook for 20 minutes on high pressure.

Step 2

Once cook time has elapsed, let the pressure release naturally for 20 minutes, then do a release of any remaining pressure. Remove beans from Instant Pot and drain off any excess liquid in a colander. Set the beans to the side and dry out the inner pot and return to the instant pot base.

Step 3

Turn Instant Pot to Saute and let heat up until pressure cooker reads, HOT.

Step 4

Add in chopped bacon if using. If not using bacon add in 1/2 tablespoon canola oil. Add in chopped onion and cook for 2-3 minutes, or until bacon begins to brown and the onion begins to soften. Turn the Instant Pot OFF.

Step 5

Add in apple juice and scrape up any browned bits on the bottom of the inner pot. Add in tomato sauce, seasonings, vinegar, molasses, and maple syrup and stir just to incorporate. Stir in cooked beans. NOTE: If using an 8 quart Instant Pot you need to use 1 full cup of apple juice plus 1/4 cup water.

Step 6

Place lid on the pressure cooker and be sure the vent knob is sealed. Cook on high pressure for 20 minutes.

Step 7

Once cook time has elapsed, let the pressure release naturally for at least 15 minutes.

Step 8

OPTIONAL: If you would like your baked beans to have a thicker sauce, you can saute beans after they have cooked. Simply turn hit saute and allow the beans to simmer for 10-15 minutes, stirring often or until sauce reaches your desired thickness.