Step 1

Turn Instant Pot to saute and let heat up for a minute or two.

Step 2

Add in oil, onions, celery, and carrots and saute for 3-4 minutes, or until onions have become soft and translucent. Add in garlic and saute for another 30 seconds. Turn instant pot OFF.

Step 3

Add in the chicken stock into the inner pot and scrape up any browned bits from bottom of inner pot.

Step 4

Rinse the dried beans and look through beans to be sure there are no stray rocks.

Step 5

Add water, ham bone, beans, carrots, onions, celery, tomato sauce, bay leaf, thyme, and pepper to Instant Pot.

Step 6

Place lid on pressure cooker and turn vent knob to sealed. Set cook time to 45 minutes on HIGH pressure. (Hit manual/pressure cook button and then use +/- keys to adjust time to 45 minutes).

Step 7

After cook time has elapsed, let pressure release naturally. This can take 15-20 minutes.

Step 8

Open lid and remove ham bone, bay leaf, and thyme sprigs.

Step 9

Remove ham from bone and stir into soup along with the seasoned salt. Adjust seasonings to taste and serve.