Smoked Neck Bones BBQ Beans for the Instant Pot
Smoked Neck Bones BBQ Beans for the Instant Pot is a dish that's both satisfying and brimming with flavor.
Calories per serving: 547kcal
Ingredients
- 1 pound (453.59 g) pork neck bones
½ cup (143 g) Boswell Barbecue Sauce- ¼ teaspoon (0.25 teaspoon) Dijon mustard, or other strong French mustard
- ¼ cup (55 g) brown sugar
- 3 tablespoons (2.96 tablespoons) molasses
- 1 (1) onion, finely diced
- 1 pound (453.59 g) red beans
- ¼ cup (25 g) green onions, sliced for garnish
Instructions
- Mis en place
Bag
- Make a bag for the bones. Cut a large piece of double cheesecloth and put the bones in the middle.
- Bring the sides up and tie the bag off. Bring the ends up and tie another knot so you have a handle to pull the bones out.
Cooking Liquid
- Mix the barbecue sauce, brown sugar, mustard, and molasses together. Set it aside.
Beans
- Sauté the onion in the Instant Pot until it is translucent. Add the beans. Add the sauce.
- Add about 4 quarts of water to the pot. Add the bag of bones and push them down into the water.
- Cover the pot and set it to sealing mode.
- Set the Instant Pot for Pressure Cook/Beans or High for 25 minutes.
- When the beans are done, use Natural Release.
- Remove the top from the Instant Pot.
- Carefully remove the bag of bones.
- Put the bag on a cutting board and carefully cut it open. Use a fork to remove the bones and put the meat in a bowl.
- Add the meat to the Instant Pot. If the liquid is too thin, you can put the pot on Sauté for a few minutes until it reaches the thickness you desire, stirring occasionally.
- Garnish the beans with sliced green onions.
Notes
The bones are very small, so be extra careful when separating them from the meat.
Scan for full nutrition info and step-by-step photos.
