Soak beans for 4 to 24 hours. If you do not want to soak then you need to 30 minutes cook time to the beans. See notes below.

Place beans, onions, and beef broth into the instant pot. Place the lid on the instant pot and set the valve to the sealed position. Press the pressure cook or manual button and set timer to 1 hour and 30 minutes for beans that have not been pre-soaked or 1 hour for beans that have been soaked for at least four hours to 24 hours.

Once the instant pot stops counting release the pressure by opening the valve. Once the pin drops open the pot.

Mix together brown sugar, mustard, molasses, and Worcestershire sauce. Pour into the pot and mix well with the beans. Turn on sauté mode (normal heat). Stir frequently. Add in salt and pepper.

If the beans are to watery then add in 3 tablespoons cornstarch mixed with a little water to make a slurry. Add this while in sauté mode and the beans will start to thicken. Remember once the beans cool some they will be a lot thicker than went piping hot.