I usually use the HamBeens® Pinto, Navy or 15 Bean packages, but any 16-10 oz of beans will do. If using 15 Beans package, increase liquids to 7 1/2 cups.
1 package (20 ounces) HamBeens®
1 tablespoon olive oil
2 stalks celery, diced
1 sweet onion, diced
6 cups chicken stock. (or 1 quart stock, the rest water)
2 cups cooked diced ham (or fully cooked sausage, especially Polish!)
3 cloves minced garlic
1 teaspoon black pepper
1 tablespoon dried basil
Brown gravy mix
Turn pressure cooker to "saute" and add the oil to the pot. Once hot, add the celery, and onion and cook, stirring often, for 5 minutes.
Add garlic minced garlic cloves
Rinse and sort through the beans. Add to the pressure cooker along with the chicken stock.
Add dried basil.
Set the seasoning packet aside for later.
Turn the pressure cooker off. Put on the lid and set the vent too "sealing." Set the pressure cooker to "high pressure" for 40 minutes.
(or, use the beans/chili setting. You may have to run it again for on manual for 20 minutes more)
Once the soup has reached pressure and cooked for 40 minutes, allow the pressure to release naturally - about 20 minutes.
Remove the lid and check to see if beans are soft, not hard. If they are, add the below and manually cook for 20 minutes on sealing.
Stir in the seasoning packet, ham, black pepper, salt, and brown gravy mix is thicker consistency is desired. Taste and add salt if needed.
Stir well and let set for 5 minutes to allow the ham or sausage to heat through.