Cut the bacon into bite size pieces and toss into the instant pot on sauté mode. Sauté the bacon until crispy. Remove the bacon and set aside. Keep 2 tablespoons of bacon grease in the instant pot.
Add the beans, vegetables, spices, vinegar, Worcestershire, garlic and 3 1/2 cups of water and pressure cook on high for 50 minutes. Let pressure release naturally for 10 minutes after finished cooking.
Add the honey, brown sugar, bacon and tomato sauce. Place on sauté mode and bring it to boil. In a cup, mix the cornstarch and remaining water into a slurry. Stir the slurry into the boiling beans.
Let sit and cool before serving.
Ham: Fortify the beans with a leftover ham bone while you are cooking to add to the flavor.
Spice it up: Feel free to add diced green chilies, cayenne pepper or your favorite spices to kick up the flavor.
Broth: Replace the water with a vegetable or alternatively a low sodium chicken broth.
Alternate cooking method tip: Oven baking this recipe for 3 hours at 350.
More Bacon: Crumble more bacon on top before serving...because bacon!!!
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