Select saute function on Instant Pot and let it heat until it says "HOT".
Add bacon to pot and cook until crisp, about 5 minutes. Remove bacon to a plate lined with paper towels.
Cook the onion in the bacon drippings until tender, about 3 minutes. Scrape up the brown bits on the bottom of the pot as the onions cook.
Add soaked beans and all other ingredients, except bacon. Select high pressure and cook for 30 minutes. When it has finished cooking, let pressure release naturally for 15 minutes, then do a quick pressure release.
Make sure beans are completely cooked, then add bacon and serve.
Mix butter, brown sugar, egg and molasses together thoroughly.
Stir together remaining ingredients, then stir into butter mixture.
Using small cookie scoop, roll into balls. Dip top in sugar. Place sugar side up on greased cookie sheet, 3" apart. Sprinkle each cookie with 2-3 drops of water.
Bake at 375 for 10-12 minutes, until set, but not hard.
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
Since I have a soy allergy, I obviously cannot have soy sauce, which is in nearly every Chinese recipe out there! This is a great substitute for soy sauce, and it is reduced sodium! It will keep in the refrigerator for months.