Rinse the beans.

• Pour the beans into a colander and remove the seasoning packet. Pick through the beans and discard any debris or damaged beans. Rinse thoroughly under cool running water and drain. There is no need to soak them.

Load the Instant Pot.

• Add the rinsed beans to the Instant Pot along with the smoked turkey, onion, carrots, celery, green bell pepper, garlic and frozen collard greens and 1 cap full apple cider vinegar.
• Sprinkle in the onion powder, garlic powder and Cajun seasoning. Add the Better Than Bouillon and butter.

Add the liquid.

• Pour in the beef bone broth, then add enough water for everything to be well covered while staying safely below your Instant Pot's maximum fill line. Do not exceed the max-fill marking, especially when cooking foods like dried beans that expand during cooking.
• If using the seasoning packet from the beans, add only a portion at this point. You can always add more after cooking.

Pressure cook.

• Secure the lid and set the valve to sealing. Cook on High Pressure for 45 minutes.
• When the cooking cycle is complete, carefully perform a quick release according to your Instant Pot's instructions. A natural release also works if you aren't in a rush.

Shred the smoked turkey.

• Carefully remove the smoked turkey pieces from the soup. Once they're cool enough to handle, pull the meat from the skin and bones. Discard the bones, skin and any tough pieces.
• Return the shredded turkey meat to the Instant Pot.

Finish the soup.

• Stir everything together. At this point, decide how brothy you want your soup. Add a little additional hot water or broth until it reaches your preferred consistency.
• Taste before adding any additional salt. Adjust with Cajun seasoning, black pepper or some of the reserved bean seasoning packet as needed.

Serve hot with sweet honey cornbread muffins on the side.