Smoky Apricot-Bacon Baked Beans [Instant Pot]

Beans (navy or Great Northern) - 1 lb.

Bacon - 12 slices

Dried apricots - 65g

Onion - 250g

Tomato Sauce - 8 oz.

Brown Sugar - 110g

Apricot Preserves - 120mL {170g}

Chili Powder - 2 tsp.

Mustard powder - 1 tsp.

Smoked Paprika - 1 tsp.

Salt - 1/2 tsp.

Black Pepper - 1/2 tsp.

Apple Cider Vinegar - 2 Tbl.

Prepare: Presoak beans (any method). Cook the bacon to crispness, let cool, then crumble. Chop the dried apricots and the onion.
Cook the beans: In a 6-quart instant pot, place half of the cooked bacon and the rest of the ingredients (except the vinegar) into the inner pot. Stir in 600mL water. Set to HIGH pressure and cook for 45 minutes.
Allow natural release for 15 minutes. Release any remaining pressure. Carefully open the lid. Stir in vinegar and remaining bacon.

ingredients