With the pressure cooker set to sauté, add the olive oil and carrots to the cookpot. Sauté for around 3 minutes.

Add the onions and celery to cookpot and continue stirring and sautéing.

Stir in the sea salt, black pepper, red pepper flakes, and bay leaf. Sauté for another 3 minute, occasionally stirring.

Add the ham and stir until the onions are translucent.

Add all 4 cans of beans, juice included, to the cookpot and stir to incorporate.

Place the lid on the pressure cooker and lock it into place. Reset the pressure cooker to high pressure and set the cooking time for 20 minutes.

Press the start button. The pressure cooker will take a few minutes to come up to the correct temperature and pressure. Once it does, it will begin counting down the cooking time.

When the pressure cooker reaches 0, it will automatically set itself to warming mode. Unplug and allow it to sit for 7 minutes to release the pressure naturally.

With a pot-holder covered hand, manually release the remaining pressure and remove the lid.

Remove and discard the bay leaf. Stir in the dashes of Tabasco and Worcestershire. Serve hot with cornbread.