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Pick over beans to remove any small pebbles or debris. Rinse, drain and put beans in a large bowl. Pour 8 cups water over beans. Soak for 8 to 12 hours. Then, drain and rinse beans.
Press the Saute button on the Instant Pot and allow it to get hot. Add the chopped bacon to the pot. Cook, stirring often, 4 to 5 minutes. Add the onion and continue cooking 2 to 3 more minutes. Add the garlic and cook, stirring, for 30 seconds. Press Cancel to turn off the Instant Pot.
Pour in the 2 cups water (use 2 ¼ cups for 8 quart pot) and scrape up any browned bits from the bottom of the pot.
Add the soaked and drained beans, brown sugar, molasses, ketchup, apple cider vinegar, mustard and pepper. Stir. (You will add the salt after cooking.)
Close the Instant Pot lid and turn the steam release valve to the sealing position. Set the pressure cook time to 55 minutes at high pressure using the Pressure Cook or Manual function. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will start counting down.
When the cook time ends, allow the pot to naturally release for 15 minutes (just leave the Instant Pot alone). Then, carefully turn the steam release valve to the venting position to release the remaining pressure. When the pin drops down, open the Instant Pot lid.
Add salt to taste and stir the beans. The beans may look too liquidy, so press the Saute button (if Keep Warm is on, press Cancel to turn it of first) and simmer beans until they are thickened to your liking, 5 to 10 minutes. Beans will continue to thicken as they cool.