Set Instant Pot setting to sautee, high. Add vegetable oil. When the oil is hot, add carrots, celery, onion and sausage. Stir well and add bay leaf. Sautee for 5 minutes.
Using a wooden spoon, make sure to scape any brown bits from the bottom of the instant pot.
Add the canned beans, the spice mix for bean soup, garlic powder and chicken broth.
Cancel the saute function and select pressure cook function, high temperature. Set the instant pot to cook for a 5 minute cook time.
The pot may take up to 10 minutes or so to come to pressure, but since the contents are already hot, it will pressurize quicker. Once the cooking cycle has finished, let the pot sit undisturbed for 10 minutes ( this is a 10 minute Natural Release). After 10 minutes press the button for a quick release.
If you'd like to add spinach to this soup. Stir in cup or two, stir well and replace lid for a few minutes to let the spinach wilt. No cooking time is required for this step.
Serve with a salad and a chunk of crusty bread.
**To make this recipe with dried beans, soak 1 cup of beans in 3 cups water overnight. Drain beans. Add to Instant Pot with 5 cups water. Cook on high pressure for 30 minutes. Then let natural release for 15 minutes. Release remaining pressure. Remove beans from Instant Pot and drain. Proceed with instructions above. When it says to add canned beans, add the dried beans that you've pressure cooked.