Step 1

Using the Sauté function on your Instant Pot, heat the olive oil (or bacon fat).

Step 2

Add onion, carrot, and celery. Sauté for 5 minutes.

Step 3

Add tomato paste and stir.

Step 4

Turn off Sauté function.

Step 5

Add chicken stock, chopped bacon, dried beans, bay leaves, thyme, salt and pepper.

Step 6

Secure lid. Press the manual button, set to 35 minutes.

Step 7

Allow to cook.  Keep in mind that it will likely take 15 minutes or so to come to pressure.

Step 8

When finished cooking, allow natural pressure release.  This will add another 20-30 minutes to the cooking time.  (Total time in the Instant Pot approximately 80 minutes).

Step 9

Ladle into bowls, season with additional salt and pepper as desired.