Instant Pot Smoky Korean BBQ Baked Beans
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
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Instructions
- 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.
Source
Original recipe: View Original
