Rinse the dry navy beans and remove any shriveled beans and debris. Add to the Instant Pot with 3 and ¾ cups water. Lock lid in place and set vent to "sealing". Select "high pressure" and adjust timer to 27 minutes.
Meanwhile, whisk together all remaining ingredients in a medium bowl to make the BBQ sauce.
When the Instant Pot timer is up, allow the pressure to release naturally. This will take 15-20 minutes. Remove the lid and test a couple of the beans to make sure they are tender. If not, cook on high pressure for 2 more minutes, then let pressure naturally release. Repeat as needed.
Add the BBQ sauce to the beans. I don't drain off the water because I like saucey baked beans but you can drain it if you prefer a thicker sauce. Select "sauté" and sauté on normal heat for 10 minutes, stirring occasionally. This will thicken the sauce and allow the flavors to meld together.
Taste for seasonings (salt, red pepper flakes, etc.) and enjoy!
Video
Notes
Navy beans are a small white bean. This recipe has not been tested with any other kind of white bean (cannellini, great northern, etc.)
Worcestershire sauce: Many brands contain anchovies, but a lot of store-brand versions are anchovy free.
Leftovers: Keep refrigerated in a closed container for 3-4 days.
Freezing: These baked beans can be portioned into large or individual containers and frozen for up to 3 months. It will need to thaw in the fridge for up to 24 hours before enjoying.