Instructions

• First, fire up your pressure cooker on sauté mode. Toss in the bacon halves and cook ’em until they’re crispy but not burnt. You want that perfect little crunch that’ll mix well later.
• Once your bacon’s done, take it out onto a paper towel-lined plate to drain the fat. Don’t rinse your pot just yet.
• Into the same pot add your chopped onion and green pepper. Sauté those until the onion gets translucent and soft. Those aromas are gonna layer your beans with flavor.
• Turn off the heat now and in a big bowl, mix together the pork and beans, barbecue sauce, brown sugar, vinegar, and dry mustard. Stir in the cooked onion and green pepper mix. This is the flavor base you’re building.
• Crumble up that crispy bacon and stir it in right before you transfer the whole bean mixture back into your pressure cooker pot.
• Seal your pressure cooker lid and make sure that sealing ring is in place nice and tight. Set it to high pressure, and let it pressure build for about 10 minutes.
• After it hits that time, do a slow release for about 10 minutes to keep the beans tender and flavors mellow. Finish with a quick release to let out any leftover steam, then you’re ready to serve or put it in the oven for a final 30 minutes bake if you want it bubbly hot.