Bean Soup with Ham

I like to make this soup with smoked pork shanks from Safeway. (Winco's skin is too hard to peel.)

1 pound or 2 dry cups white and/or pinto beans, sorted and de-stoned
2 medium onions, coarsely diced
3 stalks celery, diced coarsely
equivalent volume of carrot (Karen prefers shredded)
some potato if desired (doesn't freeze well)
corn or capsicums or other vegetables (optional)
4 cloves (or 2 "ice cubes") garlic
1 ham hock, or use hambone or chunks of ham or bacon or sausage

Put ham hock in the instant pot and fill to 8-cup line with water.
Pressure cook for 45 minutes if thawed, 60 minutes if frozen
(press "meat/stew" button then "+" button to add minutes)

When the meat has finished cooking, release pressure naturally, then remove ham hock solids from pot, leaving broth. Put the meat solids in a colander in a bowl and pick out the beans, fat, cartilage and skin.

Cut 8-10" twig of fresh rosemary. 
Strip leaves and chop, to yield 1 tablespoon.

Add beans, rosemary, and 1/2 teaspoon salt to instant pot. 
Pressure cook for 35 minutes (use "bean" button)
Allow to cool naturally.

Saute onion, carrot, and celery until soft. 
Add garlic at the end - don't let it get dark brown.

Add vegetables and meat to pot. 
Add some thyme and sage (1 tsp each?)
Slow cook for 2-3 hours. When done, check and add salt if needed.

Serve with corn bread on a cold winter night!

(Old way if not pressure cooking)
Presoak the beans, completely rinsing at least twice. Then cook the
beans (separately, the whites take longer than the pinto) with a
little more fresh rosemary thrown in (smells wonderful!). Try to
get the beans done at the same time, which means start the white
ones maybe 45 minutes earlier than the pinto beans.

After the beans are almost tender, drain them and add them to the
soup. Simmer the whole soup for 20-30 minutes until the beans are
nice and tender and the soup has thickened slightly.