Ingredients:

  • 1 lb dry navy beans, rinsed and picked over
  • 1 ham hock (approx. 8 oz)
  • 1 medium yellow onion, finely diced
  • 3 cups chicken broth
  • 1 tbsp olive oil
  • 1/2 cup ketchup
  • 1/4 cup molasses
  • 1/4 cup packed brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Set the Instant Pot to Sauté mode. Add olive oil and the ham hock. Cook until the fat renders and the meat is golden brown. Stir in the diced onion and sauté for 3-4 minutes until translucent.
  2. Add the rinsed dry beans and the ham hock to the pot. Pour in the chicken broth. Stir well, making sure to scrape the bottom to deglaze the pot to prevent the 'burn' warning.
  3. Lock the lid, set the valve to Sealing, and select Manual/Pressure Cook (High) for 25 minutes.
  4. Perform a Quick Release of the pressure by carefully turning the valve to Venting until the pin drops.
  5. In a small bowl, whisk together the ketchup, molasses, brown sugar, apple cider vinegar, Dijon mustard, garlic powder, smoked paprika, salt, and black pepper.
  6. Stir the glaze mixture into the beans.
  7. Set the pot back to Sauté mode. Simmer uncovered for 10-15 minutes, stirring occasionally, until the sauce reduces into a thick, glossy glaze.
  8. Remove the ham hock, shred the meat from the bone, and stir it back into the beans before serving.