Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Place beans in a large bowl. Cover with water and soak overnight at room temperature. Add water, as needed, so that beans are always covered. Rinse and drain.

Measure out the maple syrup, molasses, tomato puree, mustard, allspice, cloves, paprika, chili powder and pepper.

Dice the bacon and onion.

Set the instant pot to saute and begin cooking the bacon. Once the bacon has started to get crispy, add the onions. Continue cooking until the bacon is crispy and the onions have begun to caramelize.

Add the water to the pot and using your spoon scrape up any bits that may be stuck to the bottom. Add in the beans, molasses, maple syrup, tomato, mustard and spices. Season and stir to combine all of the ingredients.

Secure the lid on the pot and cook on high for 20 minutes and then natural release for 15 minutes.

Strain the beans from the liquid and set aside. Return the liquid back to the pot and turn setting back to saute. Reduce the liquid by half and then stir the beans into the reduced liquid to warm through.