Soak Navy Beans:Option 1 - Overnight Soaking Method: Place 1 lb (454g) dried navy beans and 1 ½ tbsp (25g) fine table salt in a large container. Pour 6 cups (1.5L) cold water in the large container and give it a few stir. Soak beans overnight for at least 8 to 16 hours. If your house is very warm, place the large container in the fridge to avoid fermentation.Option 2 - Quick Soaking Method: If you didn't soak the beans overnight, you can use this quick soaking method. But the results won't be as good as the overnight soaking method. Place 1 pound (454g) dried navy beans, 1.5 tbsp (25g) fine table salt, and 6 cups (1.5L) cold water in Instant Pot. Close lid and pressure cook at High Pressure for 0 minute, then Natural Release for 30 minutes.
Drain Beans: Discard the soaking water and drain the navy beans through a mesh strainer. Rinse the beans with cold tap water. Drain well. The soaked beans should almost double in weight.
Render Bacon: Place chopped bacon in Instant Pot, then press Sauté button. Stir occasionally and allow the bacon bits to crisp (~3 mins). Add in diced onion, freshly ground black pepper, then sauté for a minute. Add in chopped garlic cloves, then sauté until fragrant (~30 seconds).
Make Molasses Mixture: While the bacon is rendering in Instant Pot, combine ¼ cup (80g) blackstrap molasses, ¼ cup (60g) maple syrup, 1 tbsp (15ml) regular soy sauce, and 1¾ cup (438ml) cold water in a 1L (4 cups) glass measuring cup. Mix well.
Deglaze: Pour ½ cup (125ml) of the molasses mixture in Instant Pot. Deglaze by scrubbing all the flavorful brown bits off the bottom of the pan, then mix them into the mixture.
Pressure Cook Navy Beans: Add ¼ tsp fine table salt, 2 bay leaves, soaked navy beans and the remaining molasses mixture in Instant Pot. Mix well and make sure all the beans are submerged in the molasses mixture. Close lid and pressure cook at High Pressure for 20 minutes, then Natural Release for 20 minutes Natural Release. Open the lid carefully. *see notes for cooking time tips Season, Thicken, Serve Baked Beans: Add 2 tsp (12g) dijon mustard, and 1 tsp (5ml) apple cider vinegar in the cooked baked beans. Mix well. Press Sauté button, then stir to thicken the baked beans to your desired consistency. Taste and adjust the seasoning by adding more blackstrap molasses, salt, or vinegar if necessary. For reference, we added in another tbsp of blackstrap molasses.Serve this delicious sweet ‘n smokey baked beans as a side dish. Enjoy~