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1
With the pressure cooker set to saute, add the olive oil and carrots to the cookpot.
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2
Saute for around 3 minutes.
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3
Add the onions and celery to cookpot and continue stirring and sauteing.
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4
Stir in the sea salt, black pepper, red pepper flakes, and bay leaf.
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5
Saute for another 3 minute, occasionally stirring.
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6
Add the ham and stir until the onions are translucent.
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7
Add all 4 cans of beans, juice included, to the cookpot and stir to incorporate.
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8
Place the lid on the pressure cooker and lock it into place.
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9
Reset the pressure cooker to high pressure and set the cooking time for 5 minutes.
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10
Press the start button.
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11
The pressure cooker will take a few minutes to come up to the correct temperature and pressure.
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12
Once it does, it will begin counting down the cooking time.
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13
When the pressure cooker reaches 0, it will automatically set itself to warming mode.
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14
Unplug and allow it to sit for 7 minutes to release the pressure naturally.
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15
With a pot-holder covered hand, manually release the remaining pressure and remove the lid.
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16
Remove and discard the bay leaf.
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17
Stir in the dashes of Tabasco and Worcestershire.
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18
Serve hot with cornbread.
