Pressure Cooker Smoky Ham Hock & Pinto Bean Soup

Ingredients

• 1 smoked ham hock (2 lbs)
• 1 small onion, sliced
• 6 garlic cloves, crushed
• 1 tsp cumin powder
• 1 pinch dried oregano
• 2 bay leaves
• 2 cups pinto beans (~412 g)
• 5 cups unsalted chicken stock (or 3 cups stock + 2 cups water)
• A pinch of ground black pepper
• Kosher salt to taste
• Cilantro and minced tomatoes, for garnish

Directions

Dump & Go Version

1. Rinse the pinto beans under cold running water. Place all the ingredients — ham hock, onion, garlic, cumin, oregano, pepper, bay leaves, beans, and stock — in the pressure cooker.
2. Lock the lid and pressure cook on High for 50 minutes. Turn off the heat and do a full natural release (roughly 20 minutes).
3. Season with kosher salt and garnish with cilantro and minced tomatoes.

More Texture & Flavor Version

1. Rinse the beans. Add the ham hock, onion, garlic, cumin, oregano, pepper, bay leaves, 1 cup of the beans, and 3 cups of stock to the pressure cooker.
2. Pressure cook on High for 10 minutes, then do a full natural release (about 15 minutes).
3. Carefully open the lid and add the remaining 1 cup beans and 2 cups water.
4. Pressure cook on High for 25 minutes, then do a full natural release (about 20 minutes).
5. Season with kosher salt and garnish with cilantro and minced tomatoes.