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Ham Hocks And Beans Recipe For Instant Pot

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Instant Pot Ham Hock and Bean Soup is a hearty classic you can make in your pressure cooker
Instant Pot Ham Hock and Bean Soup is a hearty classic you can make in your pressure cooker from www.pinterest.com

Description

Ham hocks and beans are a classic Southern dish that is easy to make in the Instant Pot. The combination of smoky, tender ham hocks and creamy, flavorful beans is a match made in culinary heaven. This dish is hearty and comforting, and perfect for a cold winter night. The pressure cooker will make it a snap to prepare, so you can get this delicious meal on the table in no time.

Prep Time

There is minimal prep time required for this recipe. Start by gathering all of the ingredients and measuring them out. Chop the onions, garlic and celery, and measure out the seasonings. Then, it's time to start cooking!

Cook Time

The cook time for this dish is relatively short. The ham hocks will need to be cooked in the Instant Pot for 25 minutes on high pressure. Once the cooking time is up, it's important to let the pressure release naturally for 10 minutes before opening the lid.

Ingredients

  • 2 smoked ham hocks
  • 2 cups dried pinto beans, rinsed and picked over for debris
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 stalks celery, chopped
  • 3 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
  • 2 cups chicken broth
  • 1 bay leaf

Instructions

Start by adding the ham hocks to the Instant Pot. Add the rinsed beans, onion, garlic and celery. In a small bowl, combine the chili powder, smoked paprika, cumin, oregano, garlic powder and onion powder. Sprinkle the seasonings on top of the ingredients in the Instant Pot. Add the chicken broth and bay leaf and season with salt and pepper to taste. Stir to combine.

Secure the lid and set the pressure release valve to the sealed position. Set the Instant Pot to high pressure and cook for 25 minutes. Once the cook time is up, allow the pressure to release naturally for 10 minutes before opening the lid.

Once the pressure has been released, open the lid and remove the ham hocks. Transfer the hocks to a plate and allow to cool slightly. Shred the meat from the hock, discarding any fat or gristle. Return the shredded meat to the Instant Pot and stir to combine.

Serve the ham hocks and beans hot, topped with freshly chopped parsley, if desired.

Equipment

  • Instant Pot
  • Measuring cups and spoons
  • Chopping board
  • Sharp knife
  • Small bowl
  • Spatula

Notes

For a vegetarian version of this dish, simply omit the ham hocks and replace the chicken broth with vegetable broth.

Nutrition: Per Serving

  • Calories: 393
  • Fat: 8g
  • Carbohydrates: 59g
  • Protein: 21g

Recipe Tips

  • If you're short on time, you can use canned beans in this recipe. Just be sure to rinse them before adding to the Instant Pot.
  • To make this dish extra flavorful, add a few strips of bacon to the Instant Pot when cooking the ham hocks.
  • This recipe can easily be doubled for larger crowds.
  • For a spicier version of this dish, add a diced jalapeno or a pinch of red pepper flakes to the Instant Pot.

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