32ozlow-sodium beef brothmay use chicken or vegetable broth as well
1onionlarge, coarse dice
4ozprosciutto fried, chopped (or bacon)
2tbspgingerfresh, peeled, fine chop
4clovesgarlicfresh, peeled, fine chop
Rinse the beans and place in the Instant Pot along with 1 32 oz box of broth. Pressure cook on high for 60 minutes and allow a natural release (NR) of at least 15 minutes.
While the instant pot beans are pressure cooking, prepare the other ingredients.
Coarsely dice and sauté your onion in some olive oil, using a 9-inch cast iron skillet over medium heat, until the onion is soft and translucent . Remove the onion and set aside. Fry the prosciutto or bacon till crisp, over medium heat then drain and chop coarsely. If you want to finish your instant pot baked beans in the oven, preheat the oven to 400°.
When the bean are done, use a rubber spatula and gently stir them in any remaining broth. Add your sautéed onion, the chopped prosciutto or bacon the garlic, ginger, barbecue sauce and maple syrup. Mix it all gently with a rubber spatula and then transfer back to the iron skillet. You can eat them now, or for a traditional baked bean, go to the next step.
Place skillet in oven at 400° F for two hours. At this point you can cover the skillet with foil and reduce the oven temp to 175° (or lowest setting) to keep warm, or serve them.
If you finish these instant pot baked beans in the oven, check them every 30 minutes or so to make sure they are not too dry. If they start to look parched, add a little more broth (or water) to them.