Place the beans in a large bowl and cover with about 2-3 inches of water. Add the tablespoon of salt (reserving the 2 teaspoons for the recipe) and mix together. Let sit overnight.
Drain and rinse the beans. Set aside.
Heat the butter in the Instant Pot insert (I recommend using a non-stick insert).
Add the onion, celery, jalapenos and green pepper. Sauté for 2-3 minutes, until softened.
Add the seasonings and tomato paste and stir to combine.
Add the sausage, ham, beans, rice and stock. Stir together.
Pressure cook on high for 30 minutes, with a 15 minute natural release.
Release any remaining pressure, then stir and serve hot garnished with green onions and hot sauce (optional).