Instant Pot Instructions:

1. In a mixing bowl add the beans and cover with plenty of water. Add in about 1 Tbsp of salt. Let soak overnight about 8-12 hours. Rinse and drain the beans.
2. Turn Instant Pot to saute setting. When display says HOT add in the bacon and cook until crispy. Use a slotted spoon to move the bacon to a paper towel lined plate. Set aside for later. Keep about 1 Tbsp of the bacon grease in the pot and discard the rest. 
3. Add the onions and carrots into the pot and saute in the bacon grease for about 5 minutes. 
4. Pour in the broth and water and scrape bottom of pot so that nothing is sticking. 
5. Add in the beans, garlic powder, bay leaf, pepper. seasoned salt, paprika, green chiles and ham. 
6. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 15 minutes. When time is up let pot sit for 10-20 minutes and then move valve to venting. Remove the lid. 
7. Stir in the tomato sauce and bacon. Ladle soup into bowls and serve. 

Slow Cooker Instructions:

1. In a mixing bowl add the beans and cover with plenty of water. Add in about 1 Tbsp of salt. Let soak overnight about 8-12 hours. Rinse and drain the beans.
2. Heat a pan over medium high heat. Add in the bacon and cook until crispy. Use a slotted spoon to move the bacon to a paper towel lined plate. Set aside for later. Keep about 1 Tbsp of the bacon grease in the pan and discard the rest. 
3. Add the onions and carrots into the pan and saute in the bacon grease for about 5 minutes. Add to the slow cooker.
4. Add in the beans, broth, garlic powder, bay leaf, pepper. seasoned salt, paprika, green chiles and ham. 
5. Cover and cook on low for 6-8 hours, or until beans are tender.
6. Stir in the tomato sauce and bacon. Ladle soup into bowls and serve.