Select the Sauté or Browning function on Pressure Cooker and allow to heat.
Add bacon and onions to the Pressure Cooker cooking pot and cook until bacon begins to render, scraping brown bits from bottom of cooking pot.
Add 1/4 cup of water and continue cooking until water has evaporated, bacon fat is rendered and onions are semi-soft.
Add beans, water, Maple Syrup, Molasses, Ketchup, Brown Sugar, Worcestershire Sauce, Mustard, Pepper to the cooking pot and stir to combine.
Lock on lid and close pressure valve. Cook at high pressure (most machines default to high pressure) for 60-70 minutes. If you are sure your beans are super fresh, 60 minutes will suffice.
When beep sounds, wait 10 minutes and then carefully release the rest of the pressure.
Add the salt. Taste a couple of beans for tenderness and sweetness and add more Molasses, if a sweeter taste is desired. If you prefer a more tender bean, lock the lid back into place and cook for another 10- 15 minutes.
To thicken up the sauce, select the Sauté or Browning function and simmer until desired consistency. Beans will continue to absorb liquid as they cool.
Old Beans will remain hard and not absorb water. Make sure to check expiration date.For a dump and push start recipe, add all ingredients to cooking pot and cook for 70 minutes.For vegetarians, skip the bacon and use smoked almonds. Grind them up to a paste and add into the pot of beans. This will give a nice and smoky flavor!