Servings: 8 to 10

1lb (2 cups) dry Navy Beans 1lb (2 cups) dry Navy Beans
2 cups Pulled Pork 2 cups Pulled Pork
1/2 of a large Sweet Onion-chopped ½ of a large Sweet Onion-chopped
1-1/2 cups Carrots-chopped 1-½ cups Carrots-chopped
1 Tbsp. Minced Garlic 1 Tbsp. Minced Garlic
1 Tbsp. Chicken Better Than Bouillon 1 Tbsp. Chicken Better Than Bouillon
2 Tbsp. Oil 2 Tbsp. Oil
1-1/2tsp Salt 1-½tsp Salt
Black or Cayenne Pepper to taste Black or Cayenne Pepper to taste
6 cups Water 6 cups Water

To Quick soak beans: subheading: To Quick soak beans:
Rinse & sort Beans
Place in IP with 6cups water.
Place lid on pot, manual, HP 2mins, 10mins NPR, then quick release.
Drain & rinse beans, set aside.
Rinse out Pot.
To cook the Soup: subheading: To cook the Soup:
Heat Pot on high saute.
Add 2 Tbsp. oil to pot.
Add veggies & saute a few minutes.
Add 6 cups water to pot, use spatula to get any brown stuff from veggies off pot bottom.
Add pork to pot.
Add beans back to pot.
Add Salt.
Place lid on pot, set to manual 25mins HP, then QR when finished.
Serve...I let each person add more salt & pepper if desired!

You can also use bacon or ham hocks!  You can also use bacon or ham hocks!
I did this utilizing the IP quick soak method for beans.  I did this utilizing the IP quick soak method for beans.