In the bowl of a 6 qt instant pot, set to saute on medium. Once the pot is hot, add the olive oil, garlic, onion, chopped carrot, and sauté for 3-4 minutes until the vegetables have softened. Add the dried beans, bay leaves, ham hock, stock, and the bouillon cube (if using). Add two teaspoons of kosher salt to the pot. NOTE: IF YOUR BROTH CONTAINS SALT, DO NOT ADD SALT UNTIL THE END.