Push saute mode on Instant Pot. While the pot is heating, cut up bacon into 1/4" sized strips (to make into bits).
When Instant Pot screen reads HOT, add bacon. The grease from the bacon will release and be the only cooking oil you'll need. Cook until crispy. You may need to cook in 2 batches. Or cook bacon using the oven method (see notes).
Remove cooked bacon and allow to rest/drain on a plate covered with 2 layers of paper towels to absorb the grease.
Drain all but 1-2 tsp of bacon grease from the Instant Pot and discard. Saute onion in pot until transluscent. As the onion releases juices, scrape the bottom of pot to help it release cooked on bacon marks. Add garlic and cook for 1 minute.
Add 1/4 cup water into pot and deglaze pot by scraping bottom of pot with spatula until bottom is smooth/clean. This prevents a BURN error.
Add green beans, 3 tbsp water, close lid and turn knob to sealing. Cook on high for 5 minutes. Quick release pressure when cooking is done. Open lid when safe to do so.
Push cancel button and push saute mode. Add coconut aminos, coconut sugar, ginger, salt and stir together in the Instant Pot. Saute for 3-5 minutes, until sugar has melted and caramelized a little. Sauce will be thin. Add bacon bits to the green beans and mix well.
Serve with fresh cracked pepper on top, if desired. Pairs well with mashed potatoes, stuffing, holiday favorites or any time of the year!