Ingredients:
16 oz 454 g dried pinto beans
8 cups 1.89 L water
1 teaspoon of salt
1/2 pound 226 g ground beef
1/2 pound 226 g kielbasa, sliced
6 slices of bacon, chopped
1 medium yellow or sweet onion chopped
2 minced garlic cloves
2/3 cup 158 ml water
1/2 cup 120 ml ketchup
1/2 cup 120 ml barbecue sauce
1/4 cup 60 ml molasses
1/4 cup 50 g packed brown sugar
2 tablespoons of yellow mustard
1 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
2 teaspoons chili powder I like to use chipotle
1 teaspoon paprika
3/4 teaspoon liquid smoke
Instructions:
Rinse the dried pinto beans and add them to the Instant Pot along with 8 cups of water and 1 teaspoon of salt.
Cover the Instant Pot with the lid, set to “Manual” and pressure cook for 25 minutes. Let the pressure release naturally.
Once the pressure is released, remove the lid and pour the beans into a colander to drain.
Set the Instant Pot to “Sauté” mode.
When hot, lightly spray the pan with cooking spray and add the ground beef and kielbasa.
Cook, breaking up the ground beef, until browned. Press “Cancel” and remove with a slotted spoon and set aside.
Drain the fat from the Instant Pot. Set again to the “Sauté” mode. When hot, add the chopped bacon and onion.
Cook until the bacon is crispy. Add minced garlic and cook for 1 minute. Press “Cancel” and drain about half of the grease.
While the bacon cooks, stir frequently to prevent it from burning.
Add 2/3 cup of water to the Instant Pot and scrape up any brown bits on the bottom to avoid getting a burn signal.
Add ketchup, barbecue sauce, molasses, brown sugar, yellow mustard, apple cider vinegar, Worcestershire sauce, chili powder, paprika and liquid smoke. Stir to combine.
Return the beans, ground beef and kielbasa to the Instant Pot and stir to combine. Place the lid on the Instant Pot and set it to “Manual” or “Pressure Cook” mode for 15 minutes.
If you get a burn signal, remove the cover if the pin is still in. If not, release the pressure and then remove the cover.
Stir in about 1/4 cup of water and use a wooden spoon to scrape up the bottom. Replace the cover making sure the pin is in the “sealing” position.
When the time is up, let the Instant Pot do a natural release of pressure. When the pin drops, remove the lid and serve.
Remarks:
This recipe can be customized to your liking by adjusting the amount of spices or adding additional ingredients like diced peppers or jalapenos.
Liquid smoke is a key ingredient in this recipe because it adds the smoky flavor you would get from cooking the beans over an open flame for hours.
Leftovers can be stored in the refrigerator for up to five days or frozen for up to three months.
To make this recipe vegetarian or vegan, you can omit the meat and use vegetable broth instead of water.