Using kitchen shears, cut your bacon into bite size pieces and place them in your Instant Pot. Hitsauté and cook the bacon until crisp, 5 to 7 minutes.

Remove the bacon and all but about 2 tablespoons (30 ml) of the bacon grease. Turn off the sauté function and add your onion, bell pepper, beans, salt, black pepper, water, vinegar and Worcestershire. Use the pressure button to set your Instant Pot to high pressure. Return the bacon to the pot and close the lid. Hit manual; then use the plus and minus buttons to reach 45 minutes.

When the timer is done, let the pressure release naturally (about 10 minutes).

Open the lid and add your liquid smoke, brown sugar, molasses, garlic and tomato sauce. Hit sauté and bring to a boil, stirring frequently.

In a small bowl, whisk together the water and cornstarch. Once the sauce is boiling, add the slurry. Allow the mixture to boil, stirring frequently, for 3 to 5 minutes, or until it reaches your desired thickness (the sauce will continue to thicken as it cools).