Instant Pot Smoky Korean Bbq Baked Beans Food

INSTANT POT® SMOKY KOREAN BBQ BAKED BEANS

Steps:

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

INSTANT POT BARBECUE BEANS

Steps:

• Put the bacon in a 6- to 8-quart Instant Pot; set to sauté on medium heat. Cook, stirring, until the bacon is crisp and the fat is rendered, about 5 minutes. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate. Pour off all but 2 tablespoons fat from the pot.
• Add the onion and 1 teaspoon each salt and black pepper to the Instant Pot. Cook, stirring, until the onion is soft and translucent, 6 to 7 minutes. Add the paprika and cayenne; cook 30 seconds. Add the broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. Turn off the sauté function. Stir in the beans, brown sugar, molasses, vinegar, tomato paste, bourbon and mustard.
• Put on the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 10 minutes. When the time is up, carefully turn the steam valve to the venting position and let the pressure release. Carefully remove the lid. Set the pot to sauté on medium heat; cook until the beans thicken slightly, about 5 minutes. Stir in the reserved bacon.

CHOOSY BEGGARS SMOKY BBQ BAKED BEANS

Steps:

• * If you wanted to make this vegetarian, omit the pork hock. Instead, drop 2 tbsp of butter into the bottom of your Dutch oven before the beans go in, and add 6-8 drops of liquid smoke (or 1/4 tsp if you're making enough for a potluck) to the wet and stickies before it goes in the oven.
• Soak the beans in three times as much water for 8 hours or overnight.
• Preheat your oven to 325ºF with your racks near the bottom.
• In a fairly large Dutch oven (particularly if you're making the potluck amount) nestle the pork hock and pour the soaked beans around it. Add the bay leaves.
• In a medium-large mixing bowl, pour the tomatoes, mustard, molasses, red wine vinegar, maple syrup and worcestershire sauce. Measure in the brown sugar, cumin and allspice.
• Finely mince (or grate) the cloves of garlic and add them to the mix. Take your chipotle out of their deliciously spicy adobo sauce and chop very, very finely. Add the chipotle and dollop in your adobo sauce. Season with salt (1-2 tsp for the regular amount, and up to 1 tbsp, depending on taste, for the potluck size).
• Give the sauce a good whisk to make sure that everything is combined, and pour it over the beans. Stir until the beans are evenly coated. The pork hock gets in the way a little bit, but just work around it. Believe me, it's much easier than lifting the pork hock out and then trying to sandwich it back in and even things out.
• Pour 2 cups of chicken stock over top. It should look rather soupy at this point.
• Cover the Dutch oven and tuck it in to bake for at least 4 hours before checking to see the condition of your beans. They will have absorbed quite a bit of the flavorful sauce at this point, and started to thicken up.
• The beans should be very tender and soft, but not falling apart into mush. Remove the pork hock from the pot.
• Add more stock to the pot until it starts to look thin and saucy but not overly soupy. Does that make sense? Tuck the beans back in the oven to continue cooking while you let the pork hock cool until it's easy to handle. At that point, separate the meat from the skin/fat and bones. Discard the gristle and bones before tearing the meat into relatively small chunks. Reserve the big fatty skin chunk (appetizing? No. Delicious flavor inducing? Yes) that was on the exterior of your pork hock.
• Mix about half of the chopped pork back in with the beans (or all of it if you were making the larger amount, or if you just happen to have a fondness for smoked pork...which is entirely understandable), and add more stock if they aren't looking loose enough. Casually drape the skin/fat on top of the beans like a first date at a movie theater. Try to lay it fat side up if you can. Put the lid back on and tuck the beans back, yet again, in your oven for another 1 - 1.5 hours. The texture of the beans should be saucy but not soupy. You know, fairly thick but not goopy. Sloppy? Can I describe them as sloppily thick beans? Because that's how I like them. It's up to you, though. If you like a saucier bean, add more stock. If you like a thicker bean, let it cook for the last half hour uncovered. There are ways to give you what you want, the beans say so.
• Remove the fat cap from the beans and give them a good stir before serving.

INSTANT POT SWEET AND SPICY BBQ BEANS

Steps:

• Add beans, water, and salt to your instant pot. Cook on manual, using high pressure, for about 25 minutes (20 minutes for firmer beans, 30 minutes for very soft beans). Allow the pressure to manually release.
• Remove the lid, and pour the beans into a strainer. Rinse with cold water and set aside.
• Set instant pot to saute and heat the bacon until it starts to brown. Drain some of the grease, then add the onions (optional) and cook until tender.
• Turn the instant pot off and add ketchup, bbq, chilies, syrup, and mustard. Stir, making sure to scrape the bottom of the Instant Pot. Add the beans back in to the instant pot and stir until completely combined.
• Replace the lid, turn the steam valve to sealing and cook on manual, using high pressure, for 15 minutes. Naturally release the pressure. Open the lid and stir, then serve warm.