For beans

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2 pounds dry great northern beans, dried; washed and drained

3 liters water

3 bay leaves

2 teaspoons salt

27 grams chicken boullion powder

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Soup stock

Strained bean pressure-cooking water

3.75 cups water (additional)

1 meaty ham bone (or 2 smoked ham hocks)

1-2 onions (chopped)

1.5 cups celery (chopped)

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Soup

4 medium/large potatoes (cooked and mashed without added ingredients, remove skins if pre-baked)1 ½ cups onion (chopped)

1.5 pounds carrot pieces (chopped or diced)

Diced ham (approx 1-2 pounds leftovers from a spiral ham cut into smaller pieces)

Salt to taste

Black pepper to taste

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1. Pressure cook 2 pounds white beans according to "Scaled Up and Doctored Up Instant Pot White Beans (based on Minimalist Baker's Instant Pot White Beans)"

2. Place a colander over a bowl and drain bean liquid into it. Remove bay leaves from colander and discard. Set the beans aside for now.

3. Pour strained bean-cooking liquid back into Instant Pot liner and add enough water or unsalted vegetable broth to make 3 quarts (approximately 3.75 cups).

4. Add the ham bone or ham hocks, onions, celery, and garlic to the liquid in the liner. Put the liner in the Instant Pot base and add the lid, closing it securely.

5. Slow cook liquid with ham bone and ingredients from step 3 for 2-4 hours. Taste to confirm it is ready for finishing steps.

6. Once the flavor is good, remove ham bone and puree some of the celery and onion with an immersion blender for smoother/thicker soup (approximately ¼-⅓ of contents in pot).

7. Add the potatoes, carrot pieces, diced ham, and beans you set aside (used approx ¾ths of the cooked beans, but you can add the entire batch if you like more beans in your soup), and continue to simmer for 45 minutes to an hour.

8. Check carrot and bean tenderness. Once it is to your liking, season to taste with salt and pepper. Best served with bread.