Risotto with Lemon and Shrimp
Smokey Ham and Pinto Bean Soup
| By : |
| Prep Time | 5 minutes |
| Cook Time | 90 minutes |
| Servings |
4-6 servings
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Ingredients
Smokey Ham and Pinto Bean Soup
- 1 1/2 - 2 lbs smoked pork hocks rinsed
- 1 cup diced ham
- 1 small onion finely diced
- 6 cloves of garlic minced
- 1 tsp celery seed (or
2 ribs celery diced) - 1 tsp ground cumin
- 1/4 tsp dried oregano
- 2 bay leaves
- 1 lb dried pinto beans rinsed (you do not need to soak)
- 3 cups unsalted chicken stock
- 2 cups Water
- salt and pepper to taste
Toppings:
- 1/4 cup diced cilantro
- 1/2 cup diced fresh tomatoes
Ingredients
Smokey Ham and Pinto Bean Soup
Toppings:
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Instructions
- Add all ingredients except the Toppings to the Instant Pot, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 50 minutes.
- When the time is up, let the pressure naturally release for 20 minutes, then quick-release the remaining pressure.
- Remove pork hock, slice any remaining meat from the bone and return to the pot.
- Serve warm topped with cilantro and tomatoes alongside cornbread or biscuits.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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