"Even if there are instructions for pressure canning in the manufacturer’s directions, we do not support the use of the USDA canning processes in the electric, multi-cooker appliances now containing "canning" or "steam canning" buttons on their front panels. I could not recommend using it for this recipe based on their statement. The Center for Food Preservation has the following statement on your type of appliance. You would have to follow the directions with your unit as to the amount of water you would need for canning. I have not used an electric pressure cooker/canner. Let pressure drop of own accord ( about 30 minutes), open canner, remove jars to clean towel and let cool and seal, setting apart to allow air to circulate. Remove rings and wash jars carefully.Cover and seal, place in pressure canner (with 3 quarts simmering water), exhaust steam 10 minutes, process in pints 1 hour and 15 minutes at 10# pressure (for up to 1000’ elevation), quarts for 1 1/2 hours.Remove bubbles with plastic knife and wipe jar rim carefully before sealing. Use hot water to fill if you don't have enough broth. Fill with liquid from cooking the ham and beans, leaving 1" headspace. Using a slotted spoon, ladle hot solids into hot jars, about 3/4 full. Prepare lids according to manufacturer's instructions. Remove spice bag and ham bone, cut off meat and dice in 1" pieces. Simmer covered, 1 hour, adding carrots, celery and onions last 15 minutes.
Cover the drained beans with water or chicken broth add shank, peppercorns and bay leaves (in a spice bag or tea ball), parsley and garlic.Remove from heat cover and let stand 1 hour, then drain and rinse.) Bring to boiling reduce heat and simmer 2 minutes.