Ham & White Bean Soup

2 15 oz cans Cannellini beans
3 carrots, roughly chopped
3 stalks celery, roughly chopped
2 cloves garlic, finely chopped
1 15-ounce can fire-roasted diced tomatoes
2 tablespoons extra-virgin olive oil
4 cups low-sodium chicken broth
1 cup water
2 bay leaves
3 ears corn, shucked or 2 cups frozen corn
2 cups of diced ham

1. Add chicken broth, water, ham bone (optional), beans, celery, carrots, 1 tablespoon olive oil, bay leaves and salt and pepper to instant pot and cook for 60 minutes
2. Add corn, 1 tablespoon olive oil, diced ham and simmer for 30 minutes
3. Remove ham bone and bay leaves