Dice the onion into 1/2-inch pieces, mince the garlic cloves, and cut the carrots into 1/2-inch rounds (this size ensures they cook evenly with the beans). Heat the olive oil in your Instant Pot using the sauté function on medium heat. Once shimmering, add the diced onion and cook for 2 minutes until it begins to soften, then add the minced garlic and cook for another minute until fragrant. Add the sliced carrots and sauté for 1-2 minutes more to begin releasing their sweetness. I find that this initial sauté creates a flavor foundation that makes the entire soup taste more developed and rich.

Add the dried beans, chicken stock, bay leaves, smoked ham hock, beef bouillon cube, and dried thyme to the pot with the sautéed vegetables. Stir well to combine and ensure the bouillon cube begins to dissolve. The ham hock should be submerged in the liquid. Season with 1/2 teaspoon of salt at this stage—I recommend holding back some salt here since the ham hock and bouillon cube will contribute significant saltiness, and you can always adjust after cooking. Turn off the sauté function.

Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 75 minutes. This extended cooking time allows the dried beans to become completely tender and the ham hock to release its deep, smoky flavor throughout the broth. Once the timer beeps, do not quick release—instead, allow the pressure to release naturally, which typically takes 15-20 minutes. This gradual pressure release helps keep the beans intact rather than bursting them apart.

Once the pressure has fully released and you can safely open the lid, remove the smoked ham hock and bay leaves with a slotted spoon or tongs. Set the ham hock on a cutting board to cool slightly, then carefully shred the meat away from the bones and skin, discarding any bones and skin. Return the shredded ham meat to the pot, stirring it back into the soup. The beans should be very tender at this point and the broth should have developed a rich, savory flavor.

Taste the soup and season with additional salt and freshly ground black pepper to your preference. Remember that the ham hock and bouillon cube have already contributed significant saltiness, so add conservatively and taste between additions. The soup should be deeply flavorful with tender beans, silky broth, and distinct pieces of shredded ham throughout. Ladle into bowls and serve hot with crusty bread for a complete, satisfying meal.