Heat the Instant Pot using the Saute function.

Add the bacon and cook, stirring occasionally, until it is crisp and browned, about 5 minutes. 

Remove the bacon with a slotted spoon, but leave the grease in the pot.

Add the onion and cook, stirring occasionally, for an additional 3 minutes or until it is tender. 

Next, add the garlic and cook for an additional minute. 

Add the beef stock and gently scrape the bottom of the pot with a wooden spoon to remove any browned bits. I don’t recommend a metal utensil for this as it can scratch the pot. 

Stir in the BBQ sauce, light brown sugar, apple cider vinegar, ground mustard, and smoked paprika.

Once combined, add the kidney beans and stir to combine. 

Add the bacon back to the pot and stir to combine.

Attach the lid and ensure the valve is in the sealing position. 

Set the Instant Pot to Manual Pressure Cook for 10 minutes. 

When the Instant Pot has finished, allow the pressure to release naturally for 5 minutes, and then release any additional pressure manually by switching the valve to the venting position. 

Stir and season with salt and pepper to taste. Enjoy immediately. 

Store any leftovers in an airtight container in the fridge for up to five days.