Smokey Ham and Pinto Bean Soup

By: Chop Secrets

Smokey Ham and Pinto Bean Soup
cuisine icon Cuisine
Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
1-2 hours
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["*The MANUAL and PRESSURE COOK buttons are interchangeable."]
cuisine icon Keywords
1-2 hours, 4-6 servings, bay leaves, bean soup, celery seed, 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 icon Prep Time
5 min
cook icon Cook Time
90 min

serving icon Servings
4-6 servings
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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