INSTANT POT® SMOKY KOREAN BBQ BAKED BEANS

Instant Pot® Smoky Korean BBQ Baked Beans image

These baked beans are made with Korean BBQ sauce and cooked long enough under pressure, with bacon, to develop a lovely smoky flavor.

Provided by Diana71

Categories Side Dish Beans and Peas Baked Bean Recipes

Time 13h30m

Yield 8

Number Of Ingredients 14

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Ingredients

½ pound dry pinto beans, rinsed
5 slices bacon, cut into 1-inch pieces
3 shallots, chopped
1 cup chicken broth
1 teaspoon paprika
1 teaspoon ground mustard
½ teaspoon salt
¼ teaspoon ground black pepper
1 bay leaf
½ cup brown sugar
¼ cup ketchup
2 tablespoons maple syrup
1 tablespoon Worcestershire sauce
¾ cup Korean barbecue sauce

Steps:

Pour pinto beans in a large bowl and cover with cold water. Soak for 12 hours. Drain beans and rinse.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and shallots and cook until bacon is crisp and shallots soft, about 5 minutes. Drain and discard excess grease.
Pour chicken broth into the pot and bring to a boil. Deglaze the pot, scraping up browned bits from the bottom. Mix in paprika, mustard, salt, pepper, and bay leaf. Add brown sugar, ketchup, maple syrup, and Worcestershire sauce; mix to combine. Add drained pinto beans and Korean barbecue sauce and combine well. Cancel Saute mode. Close and lock the lid. Seal vent. Select Beans/Chili setting according to manufacturer's instructions. Set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Unlock and remove the lid. Remove lid, stir beans, and check for doneness; beans should be soft. If more time is needed, close Instant Pot® again and pressure cook on "Manual" mode for an additional 20 minutes.

Nutrition Facts : Calories 240 calories, Carbohydrate 44.5 g, Cholesterol 7.1 mg, Fat 3.1 g, Fiber 4.8 g, Protein 9.1 g, SaturatedFat 0.9 g, Sodium 799.1 mg, Sugar 21.2 g