Dissolve 1 tablespoon of salt in about 8 cups of lukewarm water in a large bowl. Add the navy beans and soak overnight (8+ hours). Drain, rinse, and remove any debris.
Set the pressure cooker to sauté. Cook the chopped bacon until almost crispy, stirring frequently.
Add onions, green peppers, and vinegar. Cook until the onions and peppers are semi-soft and the vinegar evaporates, scraping up any browned bits.
Add the beans, chicken stock, maple syrup, molasses, ketchup, brown sugar, Worcestershire sauce, mustard, and black pepper. Stir well.
Lock the lid, set the valve to sealing, and cook on high pressure for 60 minutes. Then allow a full natural pressure release.
Mix cornstarch and water into a slurry. Set the pot to sauté, stir in the slurry, and cook until the sauce reaches your desired consistency (3-4 minutes).
Mix cornstarch and water into a slurry. Set the pot to sauté, stir in the slurry, and cook until the sauce reaches your desired consistency (3-4 minutes).