Soak the navy beans overnight in water. (Read instructions above if you don't want to soak the beans).
Prepare all of the ingredients before starting. (The lemon peel was peeled with a speed peeler).
Set the Instant pot to SAUTE function for 20 minutes. Once it's hot, add the butter and then the bacon.
Cook the bacon for about 5 minutes or until it begins to turn golden brown.
Add the onions and garlic and stir well. Try to remove the browned bits at the bottom of the pan with a wooden spoon. (This has a lot of flavour!)Continue cooking for about 1-2 minutes or until soft but not browned.
Add the spices, the lemon peel, the beans and stir well. Add the hot chicken broth and bring to a boil. (You may have to turn the saute function on again, especially if you used cold chicken stock).
Skim the fat and scum from the top. Double-check that the liquid is not over the max fill line on your Instant Pot.
Close the lid, set the valve to seal and set the Instant Pot to High Pressure for 30 minutes.
Once the timer goes off, leave it for 15 minutes (Also called natural release).
After 15 minutes, release the pressure fully before opening the lid. Skim off any fat from the top and set it to SAUTE function for 3 minutes.Add the frozen peas and cook for 3 minutes.
Finish the soup with black pepper, a little hot sauce (optional) and fresh parsley.Serve with saltine crackers and enjoy!
Notes
Avoid seasoning the soup until after cooking. Ham hocks, ham shank and bacon usually have enough salt to flavour the soup. Skimming the scum from the soup before pressure-cooking will make a cleaner tasting soup and also make it easier to digest. It also helps to remove some excess fat from the bacon.