Step 1

Put everything into your Instant Pot or Pressure Cooker.

Step 2

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.

Step 3

Remove the ham bone, allow it to cool, shred all the meat and put it back into the soup.

Step 4

Using an immersion blender, roughly puree a little of the soup.

Step 5

Serve hot with some hot sauce on the side.