1can (15 ounces)butter (lima) beans, drained(see notes if using dried beans)
1can (15 ounces)kidney beans, drained(see notes if using dried beans)
Instructions
Using the Sauté function on the pressure cooker, sauté bacon until the fat has been rendered. Add onions and ground beef and cook until the ground beef is browned cook and until the onions are translucent. Remove excess fat by lifting and tilting the pot with a pot holder and blotting excess grease with a paper towel.
Add ketchup, sugar, mustard, and vinegar to the pot and stir, then add beans and combine until well mixed.
Lock Instant Pot lid into place, press cancel, and pressure cook at high pressure for 15 minutes. After pressure cooking, allow a natural pressure release for 5 minutes, then use a quick release to release any remaining pressure.
*Using dried beans: Use 1/2 cup of dry beans for every 15 ounce can of beans. Overnight soak beans or quick soak them first. Add 10 minutes of pressure cooking time (for a total of 25 minutes) for soaked dried beans.Leftovers will keep well stored in an airtight container in the refrigerator for up to 4 days.