Campfire Baked Beans (Cooking)

·       1 cup ketchup

·       1/4 cup molasses

·       4 teaspoons mustard powder

·       1/2 teaspoon ground black pepper

·       3 slices thick-cut bacon chopped

·       1 medium onion chopped

·       1 small green bell pepper chopped

·       3 cans navy beans rinsed and drained, 15-ounces each

·       2 teaspoons apple cider vinegar

·       In medium bowl, whisk together ketchup, molasses, mustard, and black pepper.

·       In the Instant Pot using the sauté function, cook bacon, onion, and bell pepper, uncovered, for 6 minutes, or

·       until bacon crisps. Hit cancel to turn off sauté function. Pour off any excess fat.

·       Stir in beans. Spoon ketchup mixture on top; do not stir. Cover and lock lid. Select Manual/Pressure Cook and cook at high pressure for 8 minutes.

Once cooking is complete, release pressure by using natural release function. Stir in vinegar and let stand at least 5 minutes for flavors to absorb