Bean Soup with Ham

1 pound (2 cups dry) white and/or pinto beans, sorted and de-stoned
2 medium onions, chopped
3 stalks celery, chopped
equivalent volume of shredded carrot
some potato if desired (doesn't freeze well)
corn or bell pepper or other vegetables (optional)
4 cloves garlic
1 ham hock (or use ham bone or chunks of ham)

Put ham hock or bone 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. 
Strain the broth and separate the meat and bones.

Add beans to broth in instant pot. 
Pressure cook for 35 minutes (use "bean" button).
Release pressure 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 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!