Add the tomatoes and scrap up all pieces stuck to the bottom of the Instant Pot.
Add the beans, stir to coat.
Add chicken stock, sage leaves and salt. Stir to combine and scrap up any remaining pieces on the bottom of the pan. Seal the Instant Pot and pressure cook on high for 8 minutes, natural pressure release for 20 minutes.
Release any remaining pressure. Remove the sage leaves and stir in the vinegar. Serve with a green salad and crusty bread.