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Put everything into your Instant Pot or Pressure Cooker.
Cook using the BEAN/CHILI setting if you have one, or set at high pressure for 30 minutes. Allow it to release pressure naturally for 10 minutes, and then release all remaining pressure.
Remove the ham bone, allow it to cool, shred all the meat and put it back into the soup.
Using an immersion blender, roughly puree a little of the soup.
Serve hot with some hot sauce on the side.