Pour the beans into a strainer. Set the seasoning packet aside. Rinse the beans and discard any debris. Set aside.

Turn on the sauté setting on your pressure cooker. When it is hot, add the olive oil, onion, bay leaves, and celery. Cook, stirring occasionally, until onion starts to turn translucent.

Add the garlic and cook about a minute, stirring frequently.

Add the beans, carrots, and broth. Stir, scraping the bottom of the pot with the spoon to make sure nothing is stuck to the bottom.

Add the pepper, thyme, and ham hocks (or ham bone).

Turn off the sauté setting and close the lid, making sure the vent is sealed. Then set the pressure cook time to 60 minutes, High pressure. It will take several minutes for the pot to come to pressure.

When the cook time has finished, let the pot sit undisturbed for 15 minutes, then release the remaining pressure manually. Watch it as it is releasing to see if any soup will spew out of the vent with the steam. If it starts to, just close the vent and release the steam in shorter bursts until you are sure that no soup is going to come out of the vent with the steam. Then open the lid after the pin in the lid drops down.

Use tongs to remove the ham hocks/ham bone to a plate, and discard the bay leaves and thyme stem.

Add the seasoning packet and diced tomatoes to the soup and stir.

Use a fork to carefully remove the meat from the ham hocks/ham bone. Discard the bone and any extra fat & gristle. Add the meat to the soup. Stir.

Taste and adjust seasoning as desired.

Serve hot.