1Small dice the bacon and sauté it in the Instant Pot until it is crisp. Small dice the onion, celery, carrot and tomato, and add them to the pot, along with the beans, stock, herbs and seasoning.
Scrape up the brown bits from the bottom of the pot, then pressure cook on the "beans" setting (which is for 35 minutes). Make sure the pressure valve is closed and allow the pressure to release naturally.
Note, if you use dried herbs, you may wish to experiment with the quantity that suits your taste. The freshness of the herbs makes a big difference in the flavor! This recipe is very forgiving, so make it a few times an take notes in the space below.
This soup can be served immediately, but also excellent re-heated leftovers, or freeze it for later. Serve with a slice of crusty toast!