Press the saute button on your Instant Pot. Set to normal heat. Heat olive oil, then add onion and saute for 3-4 minutes, until softened. Add the garlic and saute for one more minute.
Add beans, water, and barbecue sauce. Stir to combine. Put on the lid and turn the steam valve to sealing. Select high pressure and set the timer to 45 minutes. When the timer is up, allow the pressure to release naturally; this will take about 15-20 minutes. The pressure is released when the silver float valve is down.
Carefully remove the lid. Test a couple of the beans to make sure they are tender. If not, cook on high pressure for 5 more minutes, then let pressure naturally release. Repeat as needed.
When the beans are cooked through, remove the lid and press "saute". Saute for 6-8 minutes to thicken the sauce. Enjoy!
Worcestershire sauce: Many brands contain anchovies, but I have found that store-brand versions are usually anchovy free.
Keeps in the fridge for 4-5 days.
These baked beans can be portioned into large or individual containers and frozen for up to 3 months. These are the containers I use. It will need to thaw in the fridge for up to 24 hours before enjoying.