Instant Pot Cowboy Beans

READY IN: 40mins


  • 1 12 lbsground beef, 90 percent to 93 percent lean
  • 12 lb thick cut bacon, chopped(about 6 to 8 slices)
  • 1largeonion, diced
  • 6cloves, pressedor 6minced garlic
  • 23 cupwater
  • 1lbkielbasa, smoked cut into 1 1/2 inch pieces
  • 56ouncespork and beans (2 cans) or 56 ouncesbaked beans (2 cans)
  • 12 cupketchup
  • 14ouncesred kidney beans, rinsed and drained
  • 12 cupbarbecue sauce
  • 1 12 tablespoonsDijon mustard
  • 13 cupmolasses
  • 12 teaspoonpepper
  • 1tablespoonchili powder
  • 1tablespoonsmoked paprika
  • 1teaspoonliquid smoke
  • 14 cupbrown sugar

    Serving Size: 1 (306) g

    Servings Per Recipe:10

    Calories: 724.1

    Calories from Fat 325 g 45 %

    Total Fat 36.1 g 55 %

    Saturated Fat 12.7 g 63 %

    Cholesterol 104 mg 34 %

    Sodium 1662.8 mg 69 %

    Total Carbohydrate69.6 g 23 %

    Dietary Fiber 13.7 g 54 %

    Sugars 19.2 g 76 %

    Protein 34.1 g 68 %


  • First, get everything ready.Meat and vegetables chopped, spices ready, garlic pressed or minced, measuring cups, etc.This helps the process go smoothly.
  • Turn on the pot’s saute setting and add the ground beef, bacon, and onion.Cook until meat is no longer pink.You shouldn’t have to drain it unless you use a fattier meat.Leave some of the fat in there.
  • Add the garlic and stir.Let cook for 1 minute.
  • Add the water and kielbasa.
  • Add the remaining ingredients in order (except brown sugar), and do not stir, just push them down into the mixture to cover them.
  • Put the lid on the pot and set the steam release knob to the Sealing position.
  • Cancel the saute setting.
  • Pressure the pressure cook/manual button or dial, and then the plus or minus button or dial to select 8 minutes.
  • Watch the pot until it comes to pressure.This is a pretty thick mixture, so you want to make sure you don’t get the burn message.If you do, remove the lid if the pin is still down.Otherwise, release any pressure first and get your wood spoon down in there and scrape the bottom.Add another 1/4 cup of water if it looks too thick, close the lid, and reset.
  • When the cook time is finished, turn the pot off (so it doesn’t go to warming), and let it sit undisturbed for 15 minutes (natural release).Then release the remaining pressure in short bursts, until you are sure no sauce will be spewing out with the steam.
  • When the pin in the lid drops down, open and carefully mix up the beans.Stir in the brown sugar.
  • Serve with corn bread.
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