½cupbeef brothlow sodium, or chicken broth or vegetable broth
45ouncenavy beans(3 cans) drained and rinsed
Whisk: In a medium bowl whisk together the ketchup, molasses, mustard powder, rosemary, Worcestershire, and salt and pepper; set aside.
Saute: In the instant pot using the "saute" function, add the bacon, onion, bell pepper, and garlic and let cook (uncovered) for about 6 minutes or until the bacon begins to get crisp. Then, turn off the instant pot - press cancel - and drain any excess fat/grease if necessary.
Cook: Stir the beans into the instant pot. Next, pour the beef broth and the whisked sauce over the beans; do not stir! Cover and lock the lid, select "manual or pressure cook" and cook at high temperature for 8 minutes. When cooking is complete, release the pressure using the natural release function. Releasing the pressure can take anywhere from 10 - 15 minutes.
Serve: Once the pressure has released, unlock and remove the lid. Give the beans a nice stir and serve warm!
The reason we do not stir or mix the beans with the sauce is because this helps keep things that might scorch from touching the bottom.
These baked beans will last in the fridge for 3 - 4 days, when stored in a sealed airtight container. They also freeze really well, if stored in an airtight container or well wrapped, will extend the life for 4 -6 months.