Place dry kidney beans, red beans, pinto beans and black beans in the instant pot dish. Add the water and beef base. Stir until beef base disintegrated. Place instant pot lid into lock position make sure vent seal is on the seal position and hit the bean button and allow beans to cook (45minutes). When the timer goes off allow to cool for 20 minutes, move vent to the vent position then open the lid. Remove beans and liquid and set aside until ready to use.
Rise out and dry instant pot dish.
For the BBQ Base
Turn instant pot onto saute mode. In the rinsed and dried instant pot dish fry up the bacon. While bacon is frying add onions and allow them to saute at the same time.
Once bacon is brown and onions are soft add garlic, ground up coriander, allspice berries, mustard seed, paprika, chili powder, and salt. Allow cooking for 2 minutes then turn off the saute mode and place on slow cooker mode.
If you haven't already grind up your coriander, allspice berries, peppercorns and mustard seeds
Add the ketchup, mustard, soy sauce Worcestershire, apple cider vinegar, smoked sea salt, brown sugar, and whiskey. Stir until everything is well combined.
Add cooked beans and liquid. Clove the lid with the vent open in the vent position and allow to cook 1 hour before serving.
Recipe by Messy Cutting Board (www.messycuttingboard.com)
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