Rinse and drain the dried great Northern beans. Place in the Instant Pot, with 12 cups of water. Place the lid on the Instant Pot and make sure that the valve is set to “sealing”.
Set the Instant Pot on for 25 minutes. Once the beans are done cooking let it naturally release pressure for at least 45 minutes and no longer than 2 hours (the longer you let the beans rest the softer they will become).
Carefully remove the lid from the IP, rinse and drain the beans. Place the beans in a bowl on the side.
Next, turn the Instant Pot to “sauté” mode. Add the bacon and onions to the Instant Pot and sauté for five minutes until the bacon is crispy and onions are golden in color.
Then, deglaze the pot with the apple juice.
Turn the Instant Pot off. Stir in the brown sugar, tomato sauce, liquid smoke, ground mustard, season salt, and smoked paprika. Mix well, then carefully add the drained beans into the pot.
Stir the beans until all the sauce has coated them. Serve immediately or keep on low until ready to serve.
Make sure the beans have cooled to room temp. Then, place 1-2 cups of beans in freezer quart bags. Freeze laying flat in a freezer.
Freeze up to 3 months for freshness.
Thaw the day before in the refrigerator. Place in a sauce pan and cook until warm. Add additional apple juice or water if needed to thin out beans.