16-24ouncesdried navy beansI like more beans, so I add the larger amount. For more liquid to bean ratio, add the smaller amount.
1ham hock and/or ham shank
1cup (240 g)sliced and diced ham, if desiredHam hocks don't have much meat on them, so you'll need to add more ham if you only use a ham hock. If you use a ham shank, you most likely won't need to add more ham.
1tspMontreal steak seasoning
¼-½tspground cayenne pepper, or to taste
¼tspcrushed red pepper, or to taste
salt and pepper to taste
8-10 cups (1.9-2.4 l)water
Rinse beans and pick through for any rocks or other debris.
Pour beans into inner pot of Instant Pot. Add the rest of the ingredients, making sure the water doesn't come above the fill line for pressure cooking.
Close lid and seal shut. Set to pressure cook on high for 90 minutes (1½ hours). Allow to naturally release pressure.
Remove the ham hocks/shanks and shred the meat from the bones. Discard any bones. Add the meat back to the soup and stir. Serve.