Step 1

Set instant pot settings to saute and add olive oil, onions, carrots, okra, and garlic. Saute for 2 minutes

Step 2

Add paprika, pepper, salt, allspice and saute for an additional minute

Step 3

Add beans, broth, water, wine, ham hock, bay leaf, and thyme. Stir well. Twist to lock the lid, and turn the valve to sealing. Cook at high pressure 40 minutes, and then let the pressure release naturally for 20 minutes.

Step 4

Turn the valve to venting. Unlock lid, and remove ham hocks with tongs. Discard skin, bones and cartilage. Chop or shred ham and stir back into beans.