Add dried beans to multicooker. Pour 6 cups (1.5 L) water or to cover. Lock on lid. Cook on HIGH PRESSURE 12 min., or until beans are tender. Manually release pressure according to manufacturer’s instructions. Drain and rinse beans; set aside. Meanwhile, in shallow dish, stir together flour and half of each of the salt and pepper. Set aside.
With multicooker on SAUTE setting, cook bacon about 5 min., until it begins to brown. Remove bacon from pot (leaving fat in pot); drain on paper towels. Dredge pork chops in flour mixture. Add to pot; cook 6 to 8 min., turning once, until browned. Transfer to plate.
On SAUTE, add carrots, onion, garlic, sage, rosemary and thyme to pot; cook 3 to 5 min. Stir in passata, red wine vinegar, 1/2 cup (125 mL) water, bacon and remaining salt and pepper. Add pork chops to pot. Lock on lid. Cook on HIGH PRESSURE 15 to 20 min. until pork is tender. Manually release pressure according to manufacturer’s instructions. Garnish with fresh herbs to serve.
Instead of separately cooking dried beans in the multicooker, soak the beans overnight and add them with ingredients in Step 2.
When pressed for time, substitute canned beans for dried. Drain and rinse canned beans and stir into hot multicooker mixture just before serving.