Instant Pot Homemade Pork And Beans Food

INSTANT POT PORK AND BEANS

Steps:

• In the Instant Pot using the sauté setting, cook the chopped bacon for about 5 minutes until the fat from the bacon begins to render. The bacon should not be crispy.
• Add the onions and cook another 5 minutes until they start to soften. Add garlic and cook 30 seconds longer. I like to leave the fat from the bacon in unless there is a lot of it, in which case you can drain some but leave at least a couple of tablespoons.
• Add the water, making sure to scrape the bottom of the pot well to release any stuck on bits of bacon or onion. Add the dried beans, tomato sauce, cider vinegar, molasses, brown sugar, mustard, and salt.
• Secure the lid for the Instant Pot and make sure the pressure release valve is locked in position. Set the Instant Pot to cook on high pressure for 32 minutes. When it is done cooking, let the Instant Pot do a 20-30 minute natural pressure release before removing the lid and stirring the beans well. The beans will thicken slightly as they cool.

INSTANT POT HOMEMADE PORK AND BEANS

Steps:

• Pour the beans into a mixing bowl and fill will lots of water. Add in 1 Tbsp of salt. Soak the beans for 8-12 hours (see note below).
• Pour the beans into a colander and rinse thoroughly. Discard the soaking water.
• Pour the beans into your Instant Pot liner. Pour 4 cups of water into the Instant Pot liner.
• Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 20 minutes for pinto beans and 30 minutes for navy beans. When the time is up let the pot release the pressure naturally for 10-20 minutes and then move the valve to venting. Remove the lid. Drain off any excess water.
• Add in 2 cans of tomato sauce, Dijon mustard, molasses, 1/2 tsp salt and pepper to taste. Gently stir. Add in the bacon and gently stir.
• Serve immediately or turn the Instant Pot to warm and serve at your leisure. The beans will stay good on warm for up to 3 hours.

INSTANT POT® BAKED BEANS

Steps:

• Combine water and beans in a multi-functional pressure cooker (such as an Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method for 20 minutes; quick-release remaining pressure according to manufacturer's directions. Unlock and remove the lid. Drain and rinse the beans with cold water and set aside. Rinse and wipe out Instant Pot® insert and place back into the pressure cooker.
• Turn on Instant Pot® and select Saute function. Heat olive oil until shimmering, 2 to 3 minutes. Add salt pork, bacon, and onion and briefly cook until fat begins to render, 1 to 2 minutes. Pour in 1/2 cup water and scrape any brown bits off the bottom. Turn Instant Pot® off.
• Whisk together ketchup, molasses, brown sugar, mustard, and remaining 1 cup water in a small bowl. Return cooked beans to the pot along with the ketchup mixture. Gently stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method for 20 minutes; quick-release any remaining pressure according to manufacturer's directions. Unlock and remove the lid. Beans will thicken upon cooling. Serve immediately or freeze portions for later.

INSTANT POT® PULLED PORK AND BEANS

Steps:

• Combine pinto beans, pulled pork, barbecue sauce, onion, and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

INSTANT POT® PORK LOIN AND WHITE BEANS

Steps:

• Season pork loin with salt and pepper. Mix chili powder, cumin, and onion powder together; sprinkle on all sides of the pork.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil until hot. Cut pork loin in half to fit in the pot if necessary. Cook until browned on each side, about 5 minutes total. Remove and set aside.
• Pour beer into the pot and stir to deglaze, scraping up all the browned bits. Return pork loin to the pot. Place bay leaves on top. Pour cannellini beans, then salsa, on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes. Unlock and remove the lid. Slice pork, cut into chunks, or shred. Serve with the beans.

INSTANT POT® BLACK BEAN PORK CHOPS

Steps:

• Season pork chops with salt and pepper. Mix chili powder, cumin, and onion powder together and sprinkle on pork chops, rubbing the spices into the meat.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; add olive oil. Sear pork chops until they are nicely browned, about 2 minutes per side. Remove pork chops and add chicken broth to deglaze and scrape up any bits of food on the bottom of the pan. Turn off Saute function. Add pork chops back to the pot, top with black beans and diced tomatoes with green chilies, and stir slightly.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Serve the pork chops with the black beans and tomatoes, and top with 1 tablespoon sour cream and 1/2 tablespoon chopped cilantro.