Instant Pot Baked Beans

10 strips of bacon cooked/baked

    Pinto, Chick, Great Northern beans, Mix and Match 
    1 medium  sweet onion  (diced)
    1 tablespoon  minced garlic 
    1/2 cup  brown sugar  (use less if you want to reduce sugar)
    2 tablespoons  tomato paste 
    1 tablespoon  liquid smoke 
    1 tablespoon  Worcestershire sauce 
    2 tablespoons  Molasses 
    3/4 cup  barbecue sauce 
    1 can  (4 oz) diced green chiles,  ( optional)
    1 teaspoon  smoked paprika 
    1/4 teaspoon  cinnamon 
    1 teaspoon  ground mustard 
    1/2 teaspoon  red pepper flakes 
    1 cup  water 

    Add the cooked beans to the Instant Pot with the rest of the ingredients. 
	Gently stir to combine. 
    	Cover with the lid and make sure the valve points to Sealed.
    	Cook on High Pressure for 10 minutes followed by a 10 minutes Natural 
		Pressure Release.
    	Release manually the remaining pressure and carefully remove the lid.
    Stir in the chopped cooked bacon.
	
    If you would like to reduce the liquid even more, you can select Sauté 
	and cook the beans with the lid off on Sauté mode for 15 minutes, 
	or until the liquid is reduced. You can also mix 1 tablespoon 
    	of cornstarch with 1 tablespoon of water and add the mixture to 
	the beans to thicken the sauce.
    Serve with extra bacon on top and fresh chopped parsley if desired.