Instant Pot Hickory Brown Sugar Pork Belly & Pinto Beans
Pork and beans is one of those simple comfort foods most of us recognize from a can, but making it from scratch gives you the opportunity to build much more flavor.
For this version, I used pinto beans and chunks of pork belly cooked together in the Instant Pot.
Instead of adding brown sugar separately, I used Kinder’s Hickory Brown Sugar BBQ Sauce to bring sweetness, tomato flavor and a little hickory smokiness to the finished beans.
The pork belly adds richness as it cooks, while the pinto beans become tender and creamy under pressure.
Finishing everything with the barbecue sauce, mustard, apple cider vinegar and Worcestershire sauce creates a sweet, smoky and tangy sauce that turns a simple pot of beans into a hearty meal.
Instant Pot Pinto Bean and Pork Stew with Tomatoes and Citrus
Pinto beans also work especially well with pork in pressure-cooked meals. If you enjoy this combination, my Instant Pot Pinto Bean and Pork Stew with Tomatoes and Citrus takes the flavors in a different direction, pairing the beans and pork with bright citrus and tomatoes.
Why This Recipe Works
Cooking the pork belly with the beans allows some of its rendered fat and flavor to season the cooking liquid while the beans become tender.
The barbecue sauce isn’t added until after pressure cooking. Thick sauces containing sugar can scorch against the bottom of an Instant Pot, so adding the Kinder’s Hickory Brown Sugar BBQ Sauce afterward gives the beans plenty of barbecue flavor without risking a Burn warning.
Why We Use The Instant Pot Guide
Want to know why I use the Instant Pot for recipes like this? Read: Why We Use The Instant Pot Guide.
The brown sugar already present in the barbecue sauce provides enough sweetness, while apple cider vinegar and mustard add acidity that balances the richness of the pork belly.
Instant Pot Pinto Bean Stew with Mexican Chorizo
Pinto beans can handle bold, rich meats particularly well. For a spicier variation, try my Instant Pot Pinto Bean Stew with Mexican Chorizo, where Mexican chorizo seasons the beans as they cook.
Instant Pot Hickory Brown Sugar Pork Belly & Pinto Beans
With the beans soaked and the pork belly ready, the Instant Pot does most of the work.
A short pressure cook makes the pintos tender and the pork belly rich and soft, then the barbecue sauce is added at the end and simmered just long enough to create that thick, sweet and smoky pork-and-beans finish.
Recipe Details
Prep Time: 15 minutes
Bean Soaking Time: About 5 hours
Pressure Cook Time: 20 minutes
Natural Release: 10 minutes
Finishing Time: 5–10 minutes
Servings: About 6
Ingredients
2 cups dried pinto beans, soaked for about 5 hours and drained
1 pound pork belly, cut into approximately 1-inch pieces
1 small onion, chopped
2 cloves garlic, minced
2 cups chicken broth
1/2 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt, plus more to taste
1/2 cup Kinder’s Hickory Brown Sugar BBQ Sauce, plus more as desired
1 tablespoon apple cider vinegar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
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Instructions
Brown the Pork Belly
Set the Instant Pot to Sauté.
Add the pork belly and cook for 5 to 7 minutes, stirring occasionally, until some of the fat has rendered and the pork begins to develop some color.
Transfer the pork belly to a plate. If there is a large amount of rendered fat in the pot, remove some, leaving approximately 1 tablespoon behind.
Sauté the Onion and Garlic
Add the chopped onion to the Instant Pot and cook for about 3 minutes, or until it begins to soften.
Add the garlic and cook for approximately 30 seconds.
Pour in the chicken broth and thoroughly scrape the bottom of the pot to loosen any browned bits.
Pressure Cook the Pork and Beans
Add the drained pinto beans to the Instant Pot along with the browned pork belly.
Season with smoked paprika, black pepper and salt.
Secure the lid and set the valve to Sealing.
Cook on High Pressure for 20 minutes.
When the cooking cycle finishes, allow the pressure to release naturally for 10 minutes. Carefully release any remaining pressure before opening the lid.
Check the beans for tenderness.
Add the Hickory Brown Sugar BBQ Sauce
Once the beans are tender, stir in the Kinder’s Hickory Brown Sugar BBQ Sauce, apple cider vinegar, yellow mustard and Worcestershire sauce.
Set the Instant Pot to Sauté and simmer uncovered for approximately 5 to 10 minutes, stirring occasionally, until the cooking liquid reduces and forms a rich sauce around the beans and pork.
Avoid reducing the mixture until completely dry. The beans will continue absorbing some of the sauce as they rest.
Taste and adjust the seasoning. Add additional barbecue sauce for a stronger sweet and smoky flavor, additional vinegar for more acidity, or salt as needed.
Allow the pork and beans to rest for about 5 minutes before serving.
A Note About the Brown Sugar
Although brown sugar is commonly added to homemade pork and beans, additional sugar isn’t necessary in this recipe. Kinder’s Hickory Brown Sugar BBQ Sauce already provides plenty of sweetness.
It’s better to finish the dish first and taste it before deciding whether it needs any additional sweetness.
How to Serve
These pork belly and pinto beans are hearty enough to serve as a main dish with cornbread or warm tortillas.
Find my Sweet Potato Cornbread recipe 👉 HERE
They can also be served as a side with grilled chicken, pork chops, burgers or other barbecue favorites.
For contrast with the rich pork belly and sweet-smoky sauce, try serving the beans alongside a crisp cabbage slaw or another fresh, acidic side dish.
Instant Pot Pinto Beans with Pulled Pork: A Hearty Mexican Delight
For another hearty way to combine beans with slow-cooked pork flavor, see my Instant Pot Pinto Beans with Pulled Pork: A Hearty Mexican Delight. It uses the same basic pairing of pork and pinto beans but creates an entirely different flavor profile.
Storing Leftovers
Allow leftover pork and beans to cool before transferring them to an airtight container.
Refrigerate for up to 4 days.
The beans will continue absorbing sauce as they sit, so leftovers may become considerably thicker.
When reheating, add a small splash of chicken broth or water as needed and warm gently until heated through.
Frequently Asked Questions
Do I have to soak the pinto beans?
Soaking helps the pinto beans cook more evenly and reduces the amount of pressure-cooking time required.
For this recipe, the beans were soaked for approximately 5-6 hours before cooking.
Why isn’t the BBQ sauce pressure cooked with the beans?
Kinder’s Hickory Brown Sugar BBQ Sauce contains sugar and is relatively thick.
Adding it after pressure cooking reduces the chance of scorching on the bottom of the Instant Pot while still allowing its flavor to become part of the finished sauce.
Why use pork belly instead of bacon?
Pork belly provides larger, tender pieces of pork and plenty of richness without giving the entire dish the strong cured and smoked flavor of bacon.
The hickory flavor instead comes primarily from the barbecue sauce.
Can I make the beans sweeter?
Yes. Taste the finished beans first. If you prefer sweeter pork and beans, add a small amount of brown sugar after cooking.
Because the barbecue sauce already contains brown sugar, additional sugar may not be necessary.
Why are my pork and beans thicker the next day?
Pinto beans continue absorbing liquid as they cool and while they’re refrigerated. This is normal. Add a splash of broth or water when reheating if you want to loosen the sauce.
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