Smoky Recipe ⇉ Instant Pot® Smoky Korean BBQ Baked Beans

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

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

Cooking Directions

1. Pour pinto beans in a large bowl and cover with cold water. Soak for 12 hours. Drain beans and rinse.
2. 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.
3. 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.
4. 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

• calories240
• carbohydrateContent44.5 g
• cholesterolContent7.1 mg
• fatContent3.1 g
• fiberContent4.8 g
• proteinContent9.1 g
• saturatedFatContent0.9 g
• sodiumContent799.1 mg
• sugarContent21.2 g