These Instant Pot Pork 'n Beans hearken back to the canned version, but this Pork 'n Beans recipe is SO much healthier! Not only are the beans first soaked to reduce phytic acid, but this recipe is refined sugar-free, gluten-free, and dairy-free. This all-weather recipe is perfect for chilly nights with some cornbread, potlucks, BBQs, and meal prep!
24 to 36 hours before you want to make Instant Pot Pork 'n Beans, place dried navy beans in a glass bowl and add water to cover. Cover the bowl and set aside for 24 to 36 hours.
When ready to cook, drain and rinse the beans and set aside.
Add the pork hock and 8 cups of water to the stainless steel insert of your Instant Pot. Press the "Manual" button, close the vent, and adjust the time to 70 minutes on high pressure.
When it beeps, manually release pressure. Leave the pork hock in the Instant Pot.
Next, add the soaked and rinsed beans to the Instant Pot along with the tomato paste, maple syrup, molasses, salt, garlic powder, onion powder, and black pepper.
Place the lid back on the Instant Pot, seal the vent, and adjust the time to 20 minutes on high pressure.
When it beeps, manually release the pressure.
Using tongs, remove the pork hock from the beans. Use a fork to separate the meat from the bone and connective tissue, adding the bits of pork meat back into the beans.
Stir in the apple cider vinegar, taste, and adjust seasonings if needed.