PREP TIME: 10 MINS | COOK TIME: 50 MINS | SERVINGS: 12
Loaded with three kinds of meat, this hearty, thick, tangy, and smoky side dish will no doubt change your end game! Easily throw these Cowboy Beans together in an Instant Pot in no more than an hour. Perfect for a picnic, bbq, or cookout, I am pretty sure everyone will not get enough of these impressive, flavorful, and delicious beans!
16 oz. dried pinto beans
8 c. water
1 tsp salt
1/2 lb ground beef
1/2 lb kielbasa, sliced
6 slices bacon, chopped
1 medium yellow or sweet onion, chopped
2 garlic cloves, minced
2/3 c. water
1/2 c. ketchup
1/2 c. bbq sauce
1/4 c. molasses
1/4 c. packed brown sugar
2 tbsp yellow mustard
1 tbsp apple cider vinegar
2 tsp Worcestershire sauce
2 tsp chilli powder, I like to use Chipotle
1 tsp paprika
3/4 tsp liquid smoke
HOW TO MAKE INSTANT POT COWBOY BEANS
Step 1: In an Instant Pot, combine the pinto beans, water, and salt. Cover with the lid set the pot to “Manual”, and Pressure Cook for about 25 minutes on high. When done, do a natural pressure release.
Step 2: Remove the lid once the pin drops. Then, into a colander, pour the beans to drain.
Step 3: To “Saute”, set the Instant Pot. Lightly grease the pot with cooking spray when hot, then add the ground beef and kielbasa. Cook until the beef is brown, breaking the meat apart as it cooks. Press on “Cancel” when done and remove the ground beef and kielbasa using a slotted spoon and set aside.
Step 4: From the IP, drain the grease and set it to “Saute”. Add the bacon and onion to the IP once hot and cook until the bacon is crispy, stirring to prevent it from sticking and burning on the bottom of the pot. Add in the garlic and cook for a minute more. Then, press “Cancel” and drain around half of the grease.
Step 5: Pour water into the IP and scrape the bottom to release any burned stuck.
Step 6: Add the rest of the ingredients to the IP and stir.
Step 7: Place the beans, ground beef, and sausage back to the IP and stir. Cover with the lid set the IP to “Manual” or “Pressure Cook” for 15 minutes. Take the lid off when you get a burning signal, then stir in around 1/4 cup of water and scrape the bottom well using a wooden spoon. Cover, seal and continue cooking. Do a natural release of pressure when the timer is up.
For this recipe, I suggest using a 6-quart Pressure Cooker.