1/2 - 1 lb bacon, diced
1 cup diced onion
1 lb ground beef
1-8 oz can pineapple bits & juice
2/3 cup ketchup
1/4 cup yellow mustard
1/3 cup light brown sugar
2 T Worcestershire sauce
1/2 tsp salt
2 cans pork and beans, drained
1 can kidney beans, drained
2 cans any other beans, drained
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 1 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 juice to the pot. Add 1 cup water and 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 everything except the bean liquid to the pot and press Saute. Bring mixture to a full boil, stirring gently but constantly to prevent scorching. If it needs a little more liquid, add some of the bean juices, additional pineapple juice or water. When it's 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 10 minutes natural release. After the 10 minutes, flip the valve from Sealing to Venting and when the pin drops, open and enjoy.