Smokey Ham and Pinto Bean Soup

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Ingredients
  • 1 1/2 - 2 lbs smoked pork hocks
  • 1 cup diced ham
  • 1 small onion
  • 6 cloves of garlic
  • 1 tsp celery seed
  • 1 tsp ground cumin
  • 1/4 tsp dried oregano
  • 2 bay leaves
  • 1 lb dried pinto beans
  • 3 cups unsalted chicken stock
  • 2 cups Water
  • salt and pepper to taste
  • 1/4 cup diced cilantro
  • 1/2 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.
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