Sausage and Beans (Instant Pot)

Prep. Time: 10 minutes
Cooking Time: 80 minutes
Setting: Manual then Sauté
Pressure: High
Release: Natural

1 lb dried pinto beans, soaked overnight for 8-16 hours
12 cups cold water, divided
2 Tbsp. butter
1 small onion, diced
2 cloves garlic, finely chopped
1½ tsp. sea salt
12 oz ketchup
½ cup water
1 Tbsp. Worcestershire sauce
1 cup brown sugar
½ tsp. liquid smoke
3 Polish sausages, chopped

Overnight Soaking Method:
Place 1 pound dried pinto beans in a large container. Pour 6 cups cold water in the large container and give it a few stirs. Allow beans to soak overnight for 8-16 hours. If your house is very warm, place the large container in the fridge to avoid fermentation.

Quick Soaking Method:
If you’re short on time or forgot to soak the beans overnight, you can use this quick soaking method instead. (The result will not be as good as the overnight soaking method.) Place 1 pound dried pinto beans and 6 cups cold water in the inner pot of the Instant Pot. Close lid, make sure vent is at sealing, and pressure cook on Manual at high pressure for 15 minutes. Let the pressure release naturally.

Drain Beans:
Discard the soaked water and drain the pinto beans through a mesh strainer.

Place soaked beans back in the pot and cover with water. Close lid, make sure vent is at sealing, and pressure cook on Manual at high pressure for 20 minutes. Let the pressure release naturally for 2 minutes. After 2 minutes, turn the venting knob to venting position to release the remaining pressure manually. Open the lid carefully.

Drain beans. Keep beans in separate bowl.

Press Sauté button. Put butter in the inner pot. Add in diced onion and sauté for a minute. Add in chopped garlic cloves and sauté until fragrant (about 30 seconds).

Add cooked pinto beans back to the inner pot.

Add salt, ketchup, water, Worcestershire sauce, brown sugar, liquid smoke, and chopped Polish sausages to the beans. Mix well. Close lid, make sure vent is at sealing, and cook on Manual at high pressure for 20 minutes. Let the pressure release naturally for 20 minutes. After 20 minutes, turn the venting knob to venting position to release the remaining pressure manually. Open the lid carefully.

Makes 8 servings.