Smokey Ham and Pinto Bean Soup By: Chop Secrets Cuisine Modern Course Soup Difficulty Easy Duration 1-2 hours Cooking Technique Pressure Cook Notes ["*The MANUAL and PRESSURE COOK buttons are interchangeable."] Keywords 1-2 hours, 4-6 servings, bay leaves, bean soup, celery seed, Chop Secrets, contributed, cook 90 min, diced cilantro, diced fresh tomatoes, diced ham, dried oregano, dried pinto beans, easy, ground cumin, ham soup, insta pot soup, instant pot recipe, instant pot soup, instant pot soup recipe, modern, of garlic, pinto bean soup, prep 5 min, pressure cook, pressure cooker recipes, salt and pepper to taste, small onion, smoked pork hocks, soup, soup recipes, unsalted chicken stock, water Prep Time 5 min Cook Time 90 min Servings 4-6 servings Ingredients 1 1/2 - 2 lbs smoked pork hocks1 cup diced ham1 small onion6 cloves of garlic1 tsp celery seed1 tsp ground cumin1/4 tsp dried oregano2 bay leaves1 lb dried pinto beans3 cups unsalted chicken stock2 cups Watersalt and pepper to taste1/4 cup diced cilantro1/2 cup diced fresh tomatoes 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. Previous Next