Question Pressure-cooked pork and beans

Well, that came out... interestingly.

I recently bought an Instant Pot Duo Mini (the 3qt/3L model, which may not have been the best choice since the 6qt version seems to be the standard assumed by most recipes), and have begun experimenting with it. It definitely seems like a good purchase so far.
Some of my initial experiments with it, maybe not so much. I didn't have the molasses and brown sugar for the pork and beans recipe I wanted to try, but since I had plenty of beans and felt up to some experimentation, I improvised. (I'll post the recipe in question below.)

The result was spicier and less sweet than a more conventional recipe, and while I don't think it is bad, it just doesn't seem to be everything it could have been. More sugar and less spice would have worked better, regardless of the source of the sugar; also, it needs salt when served, as the recipe asserted that salt added before cooking makes the beans' skins harder to cook. Next time, I'll get the needed ingredients first and follow it more exactly, or else find an equally conventional recipe to try.

Also, I really should have remembered to re-insert the silicone sealing o-ring before trying to doing any pressure cooking. Fortunately, the only affect was frustration and puzzlement until I figured out what I'd done wrong, rather than injury.

Pressure-Cooked Pork and Beans
1 lb. dry navy beans
6 oz. diced salt pork
1 tsp grapeseed oil
4 cups water

sauce:
1/4 cup honey
1 cup water
1 tsp jaggery sugar
1 6oz can tomato paste
1 tsp soy sauce
1 tsp sesame oil
1 tsp miren

spices
1 tbsp onion powder
1 tbsp mustard powder
2 tbsp garlic powder
3 dried red peppers, ground
1/4 tsp nutmeg
1/4 tsp cinnamon

Set beans to soak for 10 minutes. cut pork into small sections. Mixed sauce.

Added beans, pork, sauce, water, and spices to Instant Pot liner pot. Sealed pot and cooked at high pressure for 50 minutes. Left warming for 20 for natural release. (Or at least, this was the intention.)

Anyway, that's what I did tonight. Hopefully, it will still go well with hot dogs or something similar.

The recipe I was improvising off of: