Baked Beans - Instant Pot

These are one of the best baked beans I have ever had.  My sister, Lara, made them for her daughter's mission party. Scott has never been a fan of baked beans, but he tried these and wants to have them again.  The recipe is from Amy+Jacky. 

Soak Navy Beans:
1lb dried navy beans
1 T salt
6 C cold water

Baked Bean sauce and aromatics:
6 strips thick cut bacon, roughly diced
1 small onion, roughly diced
2 cloves garlic, roughly chopped
1 3/4 C cold water
1/4 C molasses (the original recipe recommends blackstrap)
1/4 C maple syrup
1 T light soy sauce
1/4 t salt
2 bay leaves
Ground pepper to taste
2 t dijon mustard
1 t apple cider vinegar

1. Soak Navy Beans Overnight: place beans and salt in large container.  Pour 6 C water and give a stir.  Allow to soak overnight (8-16 hours).  After, drain water from beans. Rinse beans with cold water and drain well. 

2. Press [Saute] on Instant pot.  Place chopped bacon in pot to cook.  Stir occasionally and let it crisp up (about 3 minutes)

3. Add diced onions and ground pepper. Saute for 1 minute.  Add garlic and saute until fragrant. 

4. While bacon is cooking, mix together water, molasses, maple syrup, and soy sauce in 4 C measuring cup.  Mix well. Pour 1/2 C molasses mixture into Instant pot.  Deglaze by scrubbing all the brown bits of the bottom and mixing into the sauce. 

5.  Add 1/4 t salt, 2 bay leaves, drained, soaked beans, and remaining molasses mixture into Instant Pot.  Mix well and make sure beans are submerged in mixture. Place on lid and press [Manual] and adjust time for 20 minutes on High pressure.  After time is done, do 20 minute natural release. Open lid carefully. (Adjust bean cooking time as needed)

6. Add dijon mustard and apple cider vinegar to beans. Press [Saute] and stir to thicken beans to desired consistency. Taste and adjust flavor using molasses, salt or vinegar.  Serve as a side or a main dish.