Pressure Cooker Smoky Ham Hock and Pinto Bean Soup

By RoketJSquerl

Ingredients

• 1 smoked ham hock (2 pounds)
• 1 small onion, sliced
• 6 garlic cloves, crushed
• 1 teaspoon cumin powder
• 1 pinch dried oregano
• 2 bay leaves
• 2 cups pinto beans (~412 grams)
• 5 cups homemade unsalted chicken stock or (3 cups homemade unsalted chicken stock + 2 cups water)
• A pinch of ground black pepper
• Kosher salt to taste
• Garnish with cilantro and minced tomatoes

Details

Servings 2
Adapted from pressurecookingtoday.com

Preparation

Step 1

Directions Dump & Go Version:
Clean pinto beans with cold running tap water. Place all ingredients (smoked ham hock, onion, garlic cloves, cumin powder, dried oregano, ground black pepper, bay leaves, pinto beans, and unsalted chicken stock) into your pressure cooker.
Lock the pressure cooker’s lid in place and pressure cook at High Pressure for 50 minutes. Turn off the heat and do a full Natural Release (roughly 20 minutes).
Season with kosher salt
Garnish with cilantro and minced tomatoes.

More Texture & Flavors Version:
Clean pinto beans with cold running tap water. Place smoked ham hock, onion, garlic cloves, cumin powder, dried oregano, ground black pepper, bay leaves, 1 cup of pinto beans, and 3 cups of chicken stock into your pressure cooker.
Lock the pressure cooker’s lid in place and pressure cook at High Pressure for 10 minutes. Turn off the heat and do a Full Natural Release (roughly 15 minutes).
Open the lid carefully and pour in the rest of the pinto beans (1 cup) and 2 cups of water.
Lock the pressure cooker’s lid in place and pressure cook at High Pressure for 25 minutes. Turn off the heat and do a Full Natural Release (roughly 20 minutes).
Season with kosher salt
Garnish with cilantro and minced tomatoes.

Directions