Soak your beans overnight in a double amount of water than the amount of beans. The next day simply rinse the beans under the running water.
Chop your onions, carrots, celery, and potatoes;
Set up your Instant Pot on saute settings. Once heated up, add oil, chopped onions, and marjoram. Cook for about 2 minutes until the onions are translucent;
Add carrots, celery, and potatoes to the pot and cook for another two minutes;
Add rinsed beans, chicken stock, and Parmesan rind. Make sure that the release valve is in the "Sealing" position. Place the lid on the Instant Pot, turn and lock the lid. Press the "Manual" button on the Instant Pot, set to "High Pressure" setting. Set the timer to 8 minutes.
Once the pressure cooker is done, let naturally release for 10 minutes;
Using the oven mittens, towel and possibly long spoon (that's what I like to use) switch the release handle to "Venting" position. Be very careful as the steam may splatter initially.
Once all the pressure is released turn off your Instant Pot and carefully open up the lid. Be very careful as some more hot steam may be released when you open it. Then remove Parmesan rind, add spinach and lemon juice. Let the spinach wilt before serving.
Serve in the bowls with a dollop of Basil Pesto. It tastes amazing with a piece of crusty bread.