Cut the bacon into bite size pieces and toss into the instant pot on sauté mode.
Sauté the bacon until crispy. Remove the bacon and set aside.
Keep tablespoons of bacon grease in the Instant Pot.
Add the beans, vegetables, spices, vinegar, Worcestershire, garlic and 3 1/2 cups of water and pressure cook on high for 50 minutes.
Let pressure release naturally for 10 minutes after finished cooking.
Add the honey, brown sugar, bacon and tomato sauce. Place on sauté mode and bring it to boil.
In a cup, mix the cornstarch and remaining water into a slurry.
Stire the slurry into the boiling beans.
Let sit and cool before serving.