Set the Instant Pot to the sauté function and heat olive oil or butter. Add the onions, carrots, celery and garlic. Sauté for 2-3 minutes or until they start to soften.
Add the dry bean mix, broth and bay leaves. Stir in the salt, oregano, celery salt, black pepper and Liquid Smoke and give it a good stir so none of the beans are sticking together.
Put on the lid and seal the vent. Set to manual pressure HIGH for 45 minutes.
Do a quick release and then add the tomatoes and cooked meat. Return the lid and turn to “keep warm” for 10 minutes.
Stir in the apple cider vinegar and taste for salt and pepper. Serve immediately with sour cream, plain Greek yogurt or Parmesan cheese.
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*You can use any type of cooked meat you like. My favorites are chopped ham, crumbled bacon (only use ½ cup), sliced sausage, shredded chicken or ground beef. You can use more or less meat as desired.**If you want to use the bean seasoning packet instead of the homemade seasoning mix, be my guest, but don't add both, it will be way too salty. ***If you are going to add other vegetables like corn, peas or green beans, add them with tomatoes and sausage. You can add frozen vegetables directly to the soup, no need to thaw. If using potatoes, add with carrots, onion and garlic in the beginning. Spices and herbs can be cooked with the beans too.