Directions

1. Set to "sear" and add oil. Add ham and lightly brown.

2. Add onions and carrots and sauté until onions are translucent. Add garlic and sauté for an additional 1-2 minutes.

3. Add basil, oregano, thyme, fennel, red pepper flakes, and mustard powder. Stir to coat the vegetables and meat.
4. Add tomatoes, broth, Worcestershire sauce, vinegar, honey, and bay leaves. Stir.
5. Add white beans and water. Season with sea salt and fresh ground black pepper to taste.
6. Place Swiss chard on top of beans. Stir for 1 minute so chard wilts down. Ensure the contents are not going over the maximum fill line.
7. Close lid and lock. Set to "soup" and adjust for 12 minutes.
8. When done, natural release for 35 minutes. Afterward, quick release until all pressure is released.
9. Open. Remove ham and bay leaves. Let cool slightly.
10. Remove meat from the bones.
11. Add meat back into soup. Stir.
12. Top with freshly grated Parmesan cheese. Serve.