Start by pouring the beans into a colander, removing the seasoning packet, and discarding any debris or damaged beans. Rinse the beans thoroughly under cool running water and drain them. There's no need to soak them.

In your Instant Pot, combine the rinsed beans with the smoked turkey, diced onion, carrots, celery, green bell pepper, minced garlic, and frozen collard greens. Add 1 cap full of apple cider vinegar.

Sprinkle in the onion powder, garlic powder, and Cajun seasoning. Then, add the Better Than Bouillon and the stick of butter.

Pour in the beef bone broth and add enough water to ensure everything is well covered, but be careful not to exceed the maximum fill line of your Instant Pot, especially since the beans will expand during cooking.

If you choose to use the seasoning packet from the beans, add only a portion at this stage, as you can always adjust the seasoning later.

Secure the lid of the Instant Pot and set the valve to sealing. Cook on High Pressure for 45 minutes.

Once the cooking cycle is finished, carefully perform a quick release according to your Instant Pot's instructions. Alternatively, you can allow for a natural release if you have the time.

After releasing the pressure, carefully remove the smoked turkey pieces from the soup. Once they are cool enough to handle, pull the meat from the skin and bones, discarding the bones, skin, and any tough bits.

Return the shredded turkey meat to the Instant Pot and stir everything together.

At this point, adjust the brothiness of your soup by adding additional hot water or broth until it reaches your desired consistency. Taste the soup before adding any more salt, and adjust with Cajun seasoning, black pepper, or some of the reserved bean seasoning packet as needed.