Turn your Instant Pot on Saute, then add the bacon. Stir frequently until it’s beginning to get crispy, but make sure not to overcook.
Add the onion to the pot and cook until it starts becoming translucent. When that happens, stir in the garlic. Cook just until fragrant, then turn off the pot.
Add about ¼ cup of chicken stock to the pot and use your spoon to deglaze it, making sure nothing is stuck to it to avoid a burn message.
Next, add the remaining ingredients to the pot and stir to combine.
Cook on High Pressure for 2 hours, then allow the pressure to release naturally. Once it’s done releasing pressure, open the lid.
Discard the bay leaf and stir the beans. Test to be sure the beans are cooked.
Serve as a side dish or in a bowl as a simple meal.