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Simmer the leftover ham and bone - covered - over low heat in about 6 cups of water for a couple-three hours to get the meat loosened off the bone. Take the ham out and set it to cool while you get the beans ready.

Put the beans and 5 cups of ham water and/or chicken stock in the Instant Pot, then cook on high pressure for 35 minutes. Let the pressure fall naturally for 15 minutes, then release the valve until the red button drops down. While the beans are cooking, get all of the ham off the bone and cut it into bite-size pieces. Also cut up the equivalent of 1 large onion into bite-sized pieces, and mince about half a head of garlic. If you are adding carrots, potatoes, celery or anything else, cut them into bite-size pieces, too.

Toss everything (meat, onions etc.) into the instant pot, then add the seasoning packet (if there is one), half a stick of butter, a LITTLE salt (more, if there is no seasoning packet) and a good amount of pepper. Add a pinch or two of oregano, marjoram and thyme (or whatever herbs you like), and a couple of bay leaves. Toss the ham bone in IF IT WILL FIT, then add enough chicken stock or water to reach the fill line. Pressure cook on high for 30 minutes, then let the pressure fall naturally again for 10 minutes. Leave it on Keep Warm until ready to serve.