62ounces(1.756kg) kidney beans (four 15.5 ounce cans) drained and rinsed
Instructions
Set Instant Pot to sauté, add chopped bacon, and cook until the bacon is browned and crispy. Use a slotted spoon to remove the bacon, leaving the grease in the insert.
Add the chopped onion to the bacon grease and cook for about 3 minutes, until translucent. Then add garlic and cook for an additional minute, making sure it doesn't burn
Pour the water into the Instant Pot and gently scrape the bottom of the pot with a wooden spoon to remove any browned bits and prevent a burn notice.
Add BBQ sauce, apple cider vinegar, brown sugar, smoked paprika, mustard powder, red pepper flakes (if using), beans and cooked bacon. Stir to combine.
Place the lid on, turn the valve to sealing position, and set to manual pressure / high pressure for 10 minutes.
When done, allow for a 5-minute natural pressure release, then perform a quick pressure release of any remaining pressure.
Open the lid, season with salt and ground black pepper, then serve.
Notes
Cook the bacon first and leave the bacon grease in the pan to cook the onions and garlic.
If you prefer to lighten up these baked beans a bit, drain the grease and use olive oil for the aromatics.
Use maple syrup instead of brown sugar. Maple syrup is a natural sweetener and is a great swap if you are avoiding processed sugars.
Water prevents the sauce from becoming too thick. You can use chicken broth if preferred.
For a thicker sauce, reduce the amount of water you add.
If the Instant Pot Baked Beans aren’t smoky enough, stir in a splash of liquid smoke.
To avoid mushy baked beans, follow the cooking time listed in the recipe.
The cooking times listed do not include the time needed for the Instant Pot to come up to pressure.
Storage - keep in an airtight container inside the fridge for up to 5 days.