Smokey Ham and Pinto Bean Soup
Servings Prep Time
4-6servings 5minutes
Cook Time
90minutes
Servings Prep Time
4-6servings 5minutes
Cook Time
90minutes
Ingredients
Smokey Ham and Pinto Bean Soup
  • 1 1/2 – 2lbs smoked pork hocksrinsed
  • 1cup diced ham
  • 1 small onionfinely diced
  • 6cloves of garlicminced
  • 1tsp celery seed(or 2 ribs celery diced)
  • 1tsp ground cumin
  • 1/4tsp dried oregano
  • 2 bay leaves
  • 1lb dried pinto beansrinsed (you do not need to soak)
  • 3cups unsalted chicken stock
  • 2cups Water
  • salt and pepper to taste
Toppings:
  • 1/4cup diced cilantro
  • 1/2cup diced fresh tomatoes
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.