Instant Pot Hawaiian Baked Beans
A deliciously different side - a blend of sweetly spiced beans. The extra zip of pineapple is just what what missing!
Equipment
- 1 pressure cooker
Ingredients
- 1/2 pound raw bacon (about 8 slices) - chopped
- 1 cup cooked chopped bacon set aside for step 2
- 1 large onion, chopped (divided) use 1/2 for each step
- 4 cloves garlic, minced
- 4 cups water (or stock)
- 1 pound small white beans or pinto beans
- 1 cup tomato sauce (8 oz)
- 3 tbsp apple cider vinegar
- 2 tbsp molasses
- 1/3 cup + 2 tbsp brown sugar set the 1/3 cup aside for step 2
- 2 tsp Dijon mustard
- 1 cup green bell pepper (chopped)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 tsp smoked paprika
- 1 tsp liquid smoke
- 1/2 cup BBQ sauce
- 20 ounces crushed pineapple (drained)
Instructions
Step ONE
- sort and rinse the beans, set aside
- Set the pressure cooker to Saute. Add the 1/2 pound of chopped raw bacon and cook for about 5 minutes. The bacon should be cooked, but not crispy.
- Add 1/2 of the onions and cook for another five minutes. Add the minced garlic and cook for 30 seconds.
- Add the water (or stock) scrape the bottom of the pan to release any stuck on food.
- Add the beans, tomato sauce, cider vinegar, molasses, 2 tbsp brown sugar and mustard to pot.
- Secure the lid, set the valve to sealing
Cook on manual (high pressure) for 32 minutes with 20-30 minutes natural release.
- Check to make sure the beans are cooked through. Reseal and cook again if your beans need more time. If the beans are done, move to next step.
Step TWO
- Add 1 cup cooked chopped bacon, the other half of the onion, 1/3 cup brown sugar, salt, garlic powder, smoked paprika, liquid smoke, BBQ sauce and crushed pineapple to the cooked bean mixture in the pot. Stir to mix well
- Secure the lid, set the valve to sealing
