Instant Pot Smoky Korean Bbq Baked Beans Recipes

Steps:

• Combine water and beans in a multi-functional pressure cooker (such as an Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method for 20 minutes; quick-release remaining pressure according to manufacturer's directions. Unlock and remove the lid. Drain and rinse the beans with cold water and set aside. Rinse and wipe out Instant Pot® insert and place back into the pressure cooker.
• Turn on Instant Pot® and select Saute function. Heat olive oil until shimmering, 2 to 3 minutes. Add salt pork, bacon, and onion and briefly cook until fat begins to render, 1 to 2 minutes. Pour in 1/2 cup water and scrape any brown bits off the bottom. Turn Instant Pot® off.
• Whisk together ketchup, molasses, brown sugar, mustard, and remaining 1 cup water in a small bowl. Return cooked beans to the pot along with the ketchup mixture. Gently stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method for 20 minutes; quick-release any remaining pressure according to manufacturer's directions. Unlock and remove the lid. Beans will thicken upon cooling. Serve immediately or freeze portions for later.

Steps:

• Put the bacon in a 6- to 8-quart Instant Pot; set to sauté on medium heat. Cook, stirring, until the bacon is crisp and the fat is rendered, about 5 minutes. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate. Pour off all but 2 tablespoons fat from the pot.
• Add the onion and 1 teaspoon each salt and black pepper to the Instant Pot. Cook, stirring, until the onion is soft and translucent, 6 to 7 minutes. Add the paprika and cayenne; cook 30 seconds. Add the broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. Turn off the sauté function. Stir in the beans, brown sugar, molasses, vinegar, tomato paste, bourbon and mustard.
• Put on the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 10 minutes. When the time is up, carefully turn the steam valve to the venting position and let the pressure release. Carefully remove the lid. Set the pot to sauté on medium heat; cook until the beans thicken slightly, about 5 minutes. Stir in the reserved bacon.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and cook until browned and crispy but not burned, about 6 minutes. Transfer bacon to a baking sheet lined with paper towels. Allow grease to drain.
• Pour off some liquid from the beans, clearing at least 1 inch from the top of the can, but leaving some liquid. Add beans and remaining liquid, ketchup, brown sugar, and mustard to the Instant Pot®. Mix in bacon. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Steps:

• Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease, and transfer sausage to a slow cooker.
• Into the slow cooker with the sausage, mix wax beans, green beans, lima beans, and black beans. Mix in baked beans with liquid and chili beans with liquid. Stir in the tomato paste, brown sugar, barbeque sauce, green bell pepper, onion, and fennel seed.
• Cover slow cooker. Cook on Low at least 5 hours.