Ingredients
- 1 pound dried navy beans
- 8 cups water for cooking the beans
- 3/4 teaspoon salt
- 6 slices bacon chopped
- 1 medium yellow onion finely chopped
- 1 small red bell pepper cored, seeded, and finely chopped
- 2/3 cup barbecue sauce
- 1/2 cup ketchup
- 1 1/2 tablespoons spicy brown mustard
- 3 tablespoons cider vinegar
- 1 teaspoon liquid smoke
- 1/3 cup light brown sugar
- 1 cup water for the sauce
Instructions
- Rinse and pick through the navy beans. Place the beans, 8 cups of water, and salt into the Instant Pot. Secure the lid, and set the pressure to high for 23 minutes. Allow the pressure to naturally release for 15 minutes before opening the lid. Drain the beans, and set aside.
- Switch the Instant Pot to the Sauté setting. Add the chopped bacon and cook until it starts to brown. Then add the chopped onion and red bell pepper. Sauté for about 3 to 4 minutes until they become soft.
- Turn off the Sauté function. Stir in the barbecue sauce, ketchup, spicy brown mustard, apple cider vinegar, liquid smoke, light brown sugar, and 1 cup water. Add the cooked beans back into the pot, and stir gently.
- Secure the lid and set it to high pressure for an additional 15 minutes. Allow a natural release for 10 minutes; then perform a quick release for any remaining pressure. Stir well before serving.
