Step 1

Gather all of the ingredients together and get the prep out of the way. Chop the bacon and veggies, and measure out all of the other ingredients.

Step 2

Turn the pot on to the Sauté setting. When the pot is hot add the bacon, onion, and bay leaves. cook for a minute, stirring using a wooden spoon.

Step 3

Add the celery. Stir and cook until the onion starts to turn translucent and the celery softens a little. Make sure to scrape any brown bits from the bottom of the pot with the wooden spoon (deglaze).

Step 4

Add the garlic and then add the black pepper. Stir well, and cook for another minute.

Step 5

Pour in the chicken broth. Then add the chicken bouillon and mix it in.

Step 6

Add the rinsed butter beans and then stir.

Step 7

Cancel the sauté function and press the Pressure Cook (or Manual) button or dial, and then the +/- button or dial to choose 40 minutes. High pressure. The pot will take several minutes to come to pressure.

Step 8

Once the cooking cycle has finished, let the pot sit undisturbed for 15 minutes (15 minute Natural Release). Then turn off the pot. Turn the steam release knob to the Venting position to release the remaining pressure/steam. Please use caution and do this in bursts at first.

Step 9

When the pin in the lid drops down, carefully open the lid, and set aside. Gently stir the beans. Taste to test for tenderness and for salt, and add salt if needed.

Step 10

If beans aren't tender enough (sometimes old beans take longer), just put the lid back on and cook them for 5 more minutes under pressure, and a 10 to 15 minute natural release.

Step 11

Serve with cornbread or biscuits.