Leave a Reply
Want to join the discussion?Feel free to contribute!
Savory Barbacoa Beef
| 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
Ingredients
Smokey Ham and Pinto Bean Soup
Toppings:
|
|
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.
All recipes by :
You might also like
Feel free to contribute!
Download Recipe App
If adding dry beans give it like 10 min more cook time. Turned out really good.
I checked after the allotted time -beans were not soft enough for me or thick enough. so i added about five of the mini red spuds with skins on cooked for another 15 minutes. Did a natural release. I also used beef broth instead of chicken broth. And no water added , i replaced it with the beef broth. Its very good. Its amazing it cooks so fast.
Made this and the family loved it. Saving this recipe for future use. Will have to cook for 10 extra minutes as some of the beans didnt soften