1 cup ketchup
1/4 cup molasses
1 tbsp Italian Seasoning
1 tsp Worcestershire sauce
1/2 tsp salt or to taste
4 slices bacon thick cut, chopped
1 large onion chopped
3 cloves garlic minced
1 bell pepper any color, chopped
1/2 cup beef broth low sodium, or chicken broth or vegetable broth
45 oz navy beans (3 cans) drained and rinsed
- In a medium bowl whisk together the ketchup, molasses, mustard powder, rosemary, Worcestershire, and salt and pepper; set aside.
- 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.
- 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.
- Once the pressure has released, unlock and remove the lid. Give the beans a nice stir and serve warm!