Ingredients
- 2 medium onions, diced
- 1 tablespoon olive oil
- 4 (15 ounce) cans navy beans, drained
- 2 pounds sliced smoked sausage
- 1 cup ketchup
- 1 cup apple juice
- 1 (2.5 ounce) package real bacon bits
- 2 tablespoons brown sugar
- 2 tablespoons cider vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ¼ cup shredded Cheddar cheese, or to taste
Why This Dish Is Hard To Resist
Tips For Best Results
- Brown the sausage before pressure cooking to enhance the flavor.
- Use natural pressure release to keep the beans tender and avoid splitting.
Directions
Turn on your Instant Pot and setting it to the sauté mode. Pour in a little oil, then add the chopped onion. Cook it, stirring occasionally, until it’s nice and soft—this usually takes about 5 to 7 minutes. Next, toss in the navy beans, sliced sausage, ketchup, apple juice, bacon bits, brown sugar, cider vinegar, mustard, minced garlic, and a pinch of salt and pepper. Give everything a good stir to combine. Close the lid and make sure it’s locked, then set the pot to high pressure for 20 minutes. It will take around 10 to 15 minutes to come to pressure before the timer starts. When the cooking time is up, carefully use the quick-release method to let out the steam—this should take about 5 minutes. Once the pressure is fully released, open the lid. Serve the beans hot, sprinkled generously with shredded Cheddar cheese on top.
