Turn on the Sauté setting. When hot, add the oil and onion. Sauté for a few minutes, then add the ground beef. Cook, breaking up the meat, until mostly done.
Add the garlic. Stir well.
Pour in the water and stir.
Pour in the baked beans. Do not stir.
Add the chili powder, garlic powder, smoked paprika (or liquid smoke), and pepper.
Add the remaining beans. Do not stir.
Add the ketchup, barbecue sauce, mustard, molasses, brown sugar, and maple syrup. Do not stir.
Close the lid and set the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 4 minutes. High Pressure. The pot will take several minutes to come to pressure.
When the cook cycle has finished, immediately turn the steam release knob to the Venting position to Quick Release the steam/pressure. Do this carefully, and watch to make sure no sauce spews out with the steam. If it does, close the knob and open again slowly.
When the pin in the lid drops back down, open the lid and stir the beans. They will be a little saucy, that's how they should be. They will thicken up a little as they cool down.