Instant Pot® Smoky Korean Bbq Baked Beans

• 1/2 pound dry pinto beans, rinsed
• 5 slices bacon, cut into 1-inch pieces
• 3 shallots, chopped
• 1 cup chicken broth
• 1 teaspoon paprika
• 1 teaspoon ground mustard
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 bay leaf
• 1/2 cup brown sugar
• 1/4 cup ketchup
• 2 tablespoons maple syrup
• 1 tablespoon Worcestershire sauce
• 3/4 cup Korean barbecue sauce

1. Pour pinto beans in a large bowl and cover with cold water. Soak for 12 hours. Drain beans and rinse.
2. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add bacon and shallots and cook until bacon is crisp and shallots soft, about 5 minutes. Drain and discard excess grease.
3. Pour chicken broth into the pot and bring to a boil. Deglaze the pot, scraping up browned bits from the bottom. Mix in paprika, mustard, salt, pepper, and bay leaf. Add brown sugar, ketchup, maple syrup, and Worcestershire sauce; mix to combine. Add drained pinto beans and Korean barbecue sauce and combine well. Cancel Saute mode. Close and lock the lid. Seal vent. Select Beans/Chili setting according to manufacturer's instructions. Set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
4. Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Unlock and remove the lid. Remove lid, stir beans, and check for doneness; beans should be soft. If more time is needed, close Instant Pot(R) again and pressure cook on "Manual" mode for an additional 20 minutes.

pinto beans, bacon, shallots, chicken broth, paprika, ground mustard, salt, ground black pepper, bay leaf, brown sugar, ketchup, maple syrup, worcestershire sauce, barbecue sauce

Taken from www.allrecipes.com/recipe/270340/instant-pot-smoky-korean-bbq-baked-beans/ (may not work)