Boston Baked Beans in the pressure cooker or Instant Pot

Steps

Pressure cook	Min
Black Eye Peas	30
Navy	40
White, small dried	35
Yellow Eye	30
Extra 5 min for Instant Pot

1. To soften the beans: put beans and oil (to reduce foaming) in the pressure cooker / Instant Pot and 2L water, or twice as much water as beans and cook according to the type of bean. The times shown are for a traditional pressure cooker; add 5 minutes for Instant Pot.
2. Test for doneness: Before draining the beans, check that they are soft: pick up a bean with a metal spoon and blow on it. Its skin should blister and it should be soft enough to crush against the roof of your mouth with your tongue. If not, do not proceed, cook another 5 minutes and test again.
the beans must be soft before adding molasses.
3. While the beans are cooking, look at "Possible additions" and cook the bacon or salt pork if you're using it, and chop but don't cook, onions, wieners, ham. Of that list, different recipes call for varying quantities. The original recipe calls for 1 cup molasses which seems excessive.
4. If you did not pay attention the "test for done-ness" step, go back and do it. After you add the molasses, the beans will not, repeat not soften any more.
5. Handle the soft beans gently because you want each one to stay perfect. Gently drain and return to cooker. Add salt, ground black pepper, and molasses, and "possible additions."
Possible additions:
• 1 to 2 cup chopped onions
• 8oz salt pork, bacon, wieners or cubed ham
• ½ cup ketchup
• 2 tbl prepared mustard
• ¼ cup brown sugar
• 4 cloves, ground, or ⅛ tsp ground cloves
6. Use the hot water to rinse the measuring cup & scraper into the pot, and just barely cover with hot water.
7. Mix very gently.
8. Then cook for 45 minutes (Instant Pot: 50 minutes); let pressure drop by itself. Oven: 200°F for 6 hours