Dump all your baked bean ingredients into your Instant Pot, give it a stir and close the lid. Make sure the valve is in the sealing position and set to high pressure for 40 minutes. (It wll take about 10 minutes to build pressure before counting down.) Once the timer is complete, you may quick release the steam valve.
Meanwhile, preheat the oven to 425 degrees F and line a baking tray with parchment paper. Pierce your sweet potatoes using a fork or knife 5-6 times around the potato. (This will prevent them from exploding in the oven.) Then bake for 45 minutes, or until easily pierced with a fork.
While both the beans and potatoes are cooking, prepare your guacamole if using.
When the sweet potatoes are cooked, remove from the oven and slice them open lengthwise, without cutting all the way through. Then serve with a generous scoop of baked beans inside and top with guacamole, cashew cream or salsa. Enjoy!
If you forgot to soak your beans, you may use a quick soak method instead. Add your beans to a medium pot and cover them with water, about 2 inches of water above the beans. Place the lid on the pot and bring it to a boil over your stove top. Once boiling, turn off the heat and let it sit for 45-60 minutes. Then drain and cook as directed.The baked beans may seem a bit liquidy once you remove your lid from the Instant Pot. Just give them a stir, keep the lid off and let them sit 5 minutes or so while you slice your potatoes open. They will quickly absorb the sauce and flavour.If your sweet potatoes are large, they may need closer to 50-55 minutes of baking time. When you can easily pierce them with a fork, they're ready.If you don't have an Instant Pot, you may make the beans on stove top as well. Add all the ingredients to a sauce pot with an extra cup of broth and simmer until tender, approx 2 hours. Add more water or broth as needed to prevent sticking.