*For tips for soaking beans and cook times, see post above.
Place dry beans and water in the Instant Pot. Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for a cook time of 35 minutes.
The Instant Pot will take about 10 minutes to come to pressure and begin counting down. When the cook time is over, let the pressure release naturally for 10 minutes and then slowly open the valve to release remaining pressure.
While your beans are cooking, stir together your sauce: water, tomato paste, maple syrup, molasses, vinegar, corn starch, garlic, salt, mustard, onion powder, black pepper, Worcestershire sauce, and pepper flakes and liquid smoke if using.
Drain your beans and place back in the Instant Pot with your sauce. Turn to saute, and cook for 3-4 minutes until it starts to bubble and thicken.
Serve hot, room temperature or cold. Store leftovers in the refrigerator up to 1 week.
*I've included cook times for dry, no soak beans in the recipe card, but the post above includes cook times for soaked beans as well. To soak, place your 2 cups of dried beans in a large bowl with 6 cups of water for the desired amount of time.