Step 1

Select browning/saute to preheat the pressure cooker. Add the olive oil or butter and onion, celery, and carrots. Saute until the onion is tender, about 3 minutes.

Step 2

Add the garlic and saute until fragrant, about 1 minute.

Step 3

Add washed and sorted 15 bean mix to the pot, add the seasoning packet, and the broth. Stir to combine.

Step 4

Add the ham hocks, shanks, or ham bone to the pot.

Step 5

Lock the lid in place, make sure the vent is set to seal, and select high pressure and 45 minute cook time.

Step 6

When the cooking time ends, let the soup rest at pressure (natural pressure release) for 10 minutes and then use the quick pressure release. When the valve drops, remove the lid carefully.

Step 7

Remove the ham pieces and bones and place them on a plate. Remove any extra meat and discard the non-edible pieces. Return the ham meat to the pot and stir to combine.

Step 8

Adjust salt and pepper to taste and serve hot.