- 1 pound dried Navy beans, rinsed and picked over
- 8 cups water
- ½ teaspoon fine salt
- 1 bay leaf
- Cooking spray
- 6 slices uncooked bacon, chopped
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1 – 1 ½ cup water (see notes)
- 1 cup ketchup (use unsweetened ketchup such as Primal Kitchen to reduce the total sugar)
- ¼ cup maple syrup
- 3 tablespoons spicy brown or Dijon mustard
- 3 tablespoons apple cider vinegar
- 2 tablespoons molasses
- ½ – 1 teaspoon liquid smoke (optional)
- Chopped fresh parsley, for garnish
- Fine salt and black pepper to taste
- To cook the beans: Add the dry beans, water, salt, and bay leaf to the Instant Pot. Lock the lid into place, flip the vent valve to the ‘sealing’ position, and cook for 25 minutes at high pressure. Allow for 15 minutes of natural pressure release before flipping the vent valve to the ‘venting’ position to release the remaining pressure.
- Drain and rinse the beans then set aside. Wipe the Instant Pot insert dry and select the ‘Saute’ setting. When the pot is hot, spray lightly with cooking spray. Add the chopped bacon and cook for 5-6 minutes or until the bacon is crispy, stirring occasionally. Remove the bacon with a slotted spoon to a paper towel and set it aside. Remove all but 1 tablespoon of the rendered bacon grease from the pot.
- Add onions and cook for 3-4 minutes until the onions start to soften, stirring occasionally. Add the garlic and cook, stirring constantly, for another 30 seconds or until the garlic is fragrant. Press the ‘Cancel’ button on the Instant Pot.
- Add 1 cup water to the pot and use a wooden spoon to scrape up any browned bits of bacon or onion before adding the ketchup, maple syrup, mustard, vinegar, molasses, and liquid smoke (if using). Stir to combine. Taste and season with salt and pepper.
- Add the cooked beans back to the pot and stir.
- Lock the lid into place and cook for 10 minutes at high pressure. If you get a ‘Burn’ message, release the pressure and remove the lid. Stir in ½ cup water and lock the lid into place and set the cooking time to 10 minutes. Allow for 10 minutes of natural pressure release before flipping the vent valve to the ‘venting’ position to release any residual steam.
- Remove the lid and stir.
- Garnish with chopped parsley if desired.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Start with 1 cup water and if you get a ‘Burn’ message on the Instant Pot, remove the lid and stir in an additional ½ cup water.
- Serving Size: ½ cup
- Calories: 197
- Sugar: 10 g
- Sodium: 408 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 10 g
- Protein: 9 g
- Cholesterol: 3 mg