Rootitoot Calico Baked Beans with Bacon and Pineapple

Calico baked beans with bacon, ground beef, and pineapple, made in the Instant Pot.

🍳 Cook: 10 min

Ingredients

1 lb	455 g	bacon, diced
1 cup	240 ml	diced onion
1 lb	455 g	ground beef
1		can crushed or chunk pineapple (8 oz)
0.67 cup	160 ml	ketchup
3 tablespoons	45 ml	prepared yellow mustard
0.33 cup	79 ml	light brown sugar
2 tablespoons	30 ml	Worcestershire sauce
0.5 teaspoon	2.5 ml	salt
2		cans pork and beans, drained
1		can kidney beans, drained
2		cans beans of your choice, drained (chickpeas, butter beans, black beans, etc.)

Press Sauté and when the display says Hot, add the bacon and onion. Saute for 4 or 5 minutes, stirring frequently. Transfer bacon and onions to a plate and remove all but one tablespoon of the bacon fat. Add the ground beef. Saute and stir until it gets nice and brown, not just grey.
Press Cancel and add the pineapple and all its juice to the pot. Deglaze: use a spatula or wooden spoon to scrape all the brown bits off the bottom. This will prevent the dreaded Burn warning.
Drain the beans and reserve the liquid (all the bean liquid together). Add the beans and all other ingredients except the bean liquid to the pot. Add 1-2 cups of liquid: the reserved bean juices, additional pineapple juice or water until the bean mixture is about as loose as you like. It must have enough liquid to come to a full rolling boil to produce the steam needed to reach pressure, but not so much that it's soupy. Your choice on how loose you like it.
Bring the whole mixture to a boil, stirring gently but constantly to prevent scorching. When it's thoroughly hot and bubbly, close the lid.
Make sure the valve is set to Sealing and press Pressure Cook (or Manual). Use the + and - buttons to get to 10 minutes. When it beeps that it's done, leave it for another 10 minutes natural release. After that, flip the valve from Sealing to Venting and when the pin drops, open and enjoy.