Simplified Instant Pot Red Beans and Rice

SIMPLIFIED INSTANT POT RED BEANS AND RICE
1 lb. pkg. good quality dried red kidney beans
½ lb. smoked ham hock or chopped ham or your favorite seasoning meat
2 c. chopped trinity (onions, celery, bell pepper)
2 t. garlic powder
6 c. chicken broth
2 bay leaves
Salt/black pepper to taste
Creole seasoning to taste
Hot cooked rice

1. Rinse and sort beans.
2. Put beans and your choice of seasoning meat, the chopped trinity, garlic powder and broth in the INSTANT POT.
3. Twist to lock lid and turn valve to sealing.
4. Press MANUAL button and set to 40 minutes at high pressure.
5. When timer beeps, allow the pressure to release naturally for 20 minutes.
6. Then, turn valve to vent.
7. Remove lid. If using ham hock, remove with tongs and discard skin, bones and cartilage. Chop and shred ham and stir back into beans.
8. Season with salt, black pepper and Creole seasoning to taste. Discard bay leaves.
9. Serve over hot rice.
   *No soaking of beans is needed. Always let pressure release naturally for at least 20 minutes. This ensures soft beans. If beans are not soft after the 40 minutes of cooking and 20 minutes of release, then re-secure lid, seal vent and cook additional 5-10 minutes at high pressure. If there is too much liquid left in pot after cooking, turn on SAUTE mode and simmer so that the excess liquid evaporates.