INSTANT POT BARBECUE BEANS

Instant Pot Barbecue Beans image

Provided by Food Network Kitchen

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13

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4 slices thick-cut bacon, diced
1 small onion, chopped
Kosher salt and freshly ground black pepper
2 teaspoons smoked paprika
1/4 teaspoon cayenne pepper
3/4 cup low-sodium chicken broth
2 15.5-ounce cans navy or small white beans, drained and rinsed
2/3 cup packed light or dark brown sugar
1/4 cup molasses
3 tablespoons apple cider vinegar
2 tablespoons tomato paste
2 tablespoons bourbon
1 tablespoon Dijon mustard

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.