Smokey Ham and Pinto Bean Soup
By :Chop Secrets
instant pot soup
instant pot soup
Votes: 14
Rating: 4.64
Rate this recipe!
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Prep Time 5 minutes
Cook Time 90 minutes
Servings
4-6 servings
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
Prep Time 5 minutes
Cook Time 90 minutes
Servings
4-6 servings
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
instant pot soup
Votes: 14
Rating: 4.64
Rate this recipe!
Print Recipe
Instructions
  1. Add all ingredients except the Toppings to the Instant Pot, then secure the lid, making sure the vent is closed.
  2. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 50 minutes.
  3. When the time is up, let the pressure naturally release for 20 minutes, then quick-release the remaining pressure.
  4. Remove pork hock, slice any remaining meat from the bone and return to the pot.
  5. 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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