Ingredients

• 1 pound dried northern beans
• 8 strips of bacon, uncooked, chopped
• 1 small onion, diced
• 2 ½ cups chicken stock
• ½ cup molasses
• ½ cup ketchup
• 1/3 cup packed brown sugar (I like my beans a little sweeter so next time I’ll add a little more brown sugar)
• 2 teaspoons dry mustard
• 1 tablespoon Worcestershire sauce
• ½ teaspoon salt
• ½ teaspoon ground black pepper

Directions

• Soak beans in a large container overnight (or at least 6-8 hours) in just enough water to totally cover them.
• Drain and rinse beans.
• Turn your Instant Pot on to the “Sauté” mode.
• Add chopped bacon and sauté until the bacon is crisp.
• Remove bacon to a plate lined with a paper towel to drain.
• Using the fat from the bacon, sauté the onions until translucent.
• Slowly add the chicken broth to the Instant Pot.
• Scrap bottom of Instant Pot to remove the brown bits from the bottom of the pan.
• Add molasses, ketchup, brown sugar, dry mustard, Worcestershire sauce, salt, pepper and bacon to the onions in the pot and stir to combine.
• Stir in the soaked beans.
• Select “Manual” mode, “high” presure and set for 55 minutes. Turn valve to ‘Sealing’.
• When timer goes off, turn off the pressure cooker and do a 10 minute NPR (natural pressure release).
• After 10 minutes do a QR (quick pressure release) to release any remaining pressure.
• If not to desired consistency or too ‘saucy’ turn on ‘saute’ mode and cook until your liking.