Ingredients:

  • 1 lb (450g) dried pinto beans, rinsed and sorted
  • 6 cups (1.4L) low-sodium chicken broth
  • 1 (10 oz / 280g) smoked ham hock
  • 1 tbsp (15ml) olive oil
  • 1 medium (150g) yellow onion, diced
  • 2 medium (60g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 4 cloves (12g) garlic, minced
  • 1 tsp (5g) ground cumin
  • 1 tsp (5g) smoked paprika
  • ½ tsp (3g) dried oregano
  • 1 tsp (6g) sea salt
  • ½ tsp (3g) black pepper
  • 1 can (14.5 oz / 411g) fire-roasted diced tomatoes

Instructions:

  1. Set the Instant Pot to Sauté mode. Add olive oil, then stir in the diced onion, carrots, and celery. Cook for 4–5 minutes until the onions become translucent.
  2. Stir in the minced garlic, cumin, smoked paprika, and oregano, cooking for 60 seconds until fragrant.
  3. Turn off Sauté mode. Add the rinsed pinto beans and fire-roasted tomatoes. Pour in the chicken broth, ensuring beans are fully submerged. Place the ham hock on top.
  4. Lock the lid, set the valve to Sealing, and select Manual/Pressure Cook (High) for 45 minutes.
  5. Allow a Natural Release for 15 minutes before venting the remaining steam.
  6. Remove the ham hock. Use a potato masher to crush about 1 cup of beans directly in the pot. Stir vigorously to create a thick consistency. Shred the ham from the bone and stir the meat back into the soup.