Recipes Side Dish Beans and Peas Baked Bean Recipes Instant Pot Smoky Korean BBQ Baked Beans Be the first to rate & review! 2 Photos These baked beans are made with Korean BBQ sauce and cooked long enough under pressure, with bacon, to develop a lovely smoky flavor. Submitted by Diana71 Updated on October 24, 2022 Save Rate Print Share Close Add Photo Prep Time: 10 mins Cook Time: 1 hr 20 mins Additional Time: 12 hrs Total Time: 13 hrs 30 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings ½ pound dry pinto beans, rinsed 5 slices bacon, cut into 1-inch pieces 3 shallots, chopped 1 cup chicken broth 1 teaspoon paprika 1 teaspoon ground mustard ½ teaspoon salt ¼ teaspoon ground black pepper 1 bay leaf ½ cup brown sugar ¼ cup ketchup 2 tablespoons maple syrup 1 tablespoon Worcestershire sauce ¾ cup Korean barbecue sauce Directions 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. I Made It Print Nutrition Facts (per serving) 240 Calories 3g Fat 45g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 240 % Daily Value * Total Fat 3g 4% Saturated Fat 1g 5% Cholesterol 7mg 2% Sodium 799mg 35% Total Carbohydrate 45g 16% Dietary Fiber 5g 17% Total Sugars 21g Protein 9g 18% Vitamin C 5mg 6% Calcium 59mg 5% Iron 2mg 12% Potassium 615mg 13% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.