Name: Instant Pot Smoky Korean BBQ Baked Beans
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Dry pinto beans, rinsed - ½ pound; Bacon, cut into 1-inch pieces - 5 slices; Shallots, chopped - 3; Chicken broth - 1 cup; Paprika - 1 teaspoon; Ground mustard - 1 teaspoon; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; Bay leaf - 1; Brown sugar - ½ cup; Ketchup - ¼ cup; Maple syrup - 2 tablespoons; Worcestershire sauce - 1 tablespoon; Korean barbecue sauce - ¾ cup

Instant Pot Smoky Korean BBQ Baked Beans

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Smoky Korean BBQ Baked Beans

1. Dry pinto beans, rinsed - ½ pound

2. Bacon, cut into 1-inch pieces - 5 slices

3. Shallots, chopped - 3

4. Chicken broth - 1 cup

5. Paprika - 1 teaspoon

6. Ground mustard - 1 teaspoon

7. Salt - ½ teaspoon

8. Ground black pepper - ¼ teaspoon

9. Bay leaf - 1

10. Brown sugar - ½ cup

11. Ketchup - ¼ cup

12. Maple syrup - 2 tablespoons

13. Worcestershire sauce - 1 tablespoon

14. Korean barbecue sauce - ¾ cup

How to cook deliciously - Instant Pot Smoky Korean BBQ Baked Beans

1. Stage

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

2. Stage

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. Stage

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. Stage

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.