Add dried beans to a large mixing bowl and cover with 7-8 cups of water. Let sit overnight at room temperature.
Drain soaked beans, then set aside.
Select “saute”, and cook bacon, until mostly cooked, about 4 minutes or so. Add onion and cook, stirring occasionally, for about 3 minutes.
Add garlic and cook, stirring often, for about 1 minute.
Add water and scrape the bottom of the pot, removing any browned bits that remain.
Add drained beans, mustard powder, salt, pepper, paprika, brown sugar, ketchup, molasses, bbq sauce, vinegar and liquid smoke (if using).
Stir well. Cancel the “saute” function, secure lid, and make sure the pot is in the sealing position.
Select “manual” or “pressure cook” and adjust time to 30 minutes.
When time is up, let the pot naturally release any pressure by not touching it, for 15 minutes. Then release any remaining pressure.
Stir, and check for tenderness. If not tender enough, replace lid and cook another 10-15 minutes or so, with another 15 minutes NPR.
If beans are tender, select “saute” and cook, stirring often, for several minutes, or until the beans are cooked down and not too liquid-y.
Beans will thicken more as they cool a bit. Serve hot/warm.