Remove the lid of the Instant Pot and turn on the Sauté setting. Add 1 tbsp oil and chopped onion, carrots, and celery to Instant Pot bowl. Stir to sauté for 3-5 minutes, or until the vegetables start to soften.

Rinse beans under cold running water. Then add them to the Instant Pot.

Add the remaining ingredients to the Instant Pot. Stir.

Cook on HIGH pressure for 45 minutes. When that time is complete, allow the pressure to release naturally for 10 minutes, then manually remove any remaining pressure. (It will take 10-15 minutes to pressurize, plus 10-15 minutes to depressurize, so your total cook time will be about 75 minutes.)

Discard bay leaf. Remove ham hock from soup. Remove meat from hone; shred meat with two forks and return to soup before serving.

Rinse dried pink beans, lentils, black beans, yellow split peas, kidney beans, and blackeye peas under cold running water. Place beans, lentils, and peas in a large bowl, then cover with water to two inches above the mixture. Cover and let stand eight hours, then drain.

Combine drained bean, lentil and pea mixture, water, and ham hock in a large pot; bring to a boil. Add spices, onion, carrots, celery, tomatoes, and tomato sauce. Cover, reduce heat, and simmer two hours. Uncover and cook one hour.

Discard bay leaf. Remove ham hock from soup. Remove meat from bone; shred meat with two forks. Return meat to soup and serve.