Smokey Ham and Pinto Bean Soup
By :Chop Secrets
instant pot soup
Print Recipe
instant pot soup
Votes: 9
Rating: 4.44
Rate this recipe!
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: 9
Rating: 4.44
Rate this 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.

11 replies
  1. Rosescooking
    Rosescooking says:

    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.

  2. Annie Woods
    Annie Woods says:

    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

  3. Artirvin
    Artirvin says:

    This recipe works well but you do need to add a tad more water and cook for a about 10 minutes longer.

  4. Drew1909
    Drew1909 says:

    This dish was awesome. How we roll in the South is we ladle the beans over a hot piece of cornbread and top with chow chow relish. A spoonful of dices onions is good too.

  5. Tgismom
    Tgismom says:

    I tweaked the recipe just a little by using navy beans instead. I also took into account someof the comments by adding 10 minutes and I added a cup of water. I could have left the extra water out tho.
    I have to say that this was hands down the best recipe that I have tried for ham and beans!!

  6. Yahoo
    Yahoo says:

    I made this and it is really good but needs more salt. Also it took twice as long as it says to cook, what am I doing wrong?

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