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Turn Instant Pot to saute and let heat up for a minute or two.
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.
Add in the chicken stock into the inner pot and scrape up any browned bits from bottom of inner pot.
Rinse the dried beans and look through beans to be sure there are no stray rocks.
Add water, ham bone, beans, carrots, onions, celery, tomato sauce, bay leaf, thyme, and pepper to Instant Pot.
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).
After cook time has elapsed, let pressure release naturally. This can take 15-20 minutes.
Open lid and remove ham bone, bay leaf, and thyme sprigs.
Remove ham from bone and stir into soup along with the seasoned salt. Adjust seasonings to taste and serve.