Instant Pot Ham and Bean Soup

Option A - Dump & Go Version:

1. Add Ingredients in Instant Pot: Add smoked ham hock, sliced onions, 6 crushed garlic cloves, 1 tsp ground cumin, 1 pinch dried oregano, 2 bay leaves, ¼ tsp fine table salt, 2 cups (412g) pinto beans, and chopped carrots in Instant Pot. Pour 5 cups (1250ml) unsalted chicken stock in Instant Pot.
2. Pressure Cook Ham and Bean Soup: Close lid and pressure cook at High Pressure for 50 minutes, then Full Natural Release (roughly 20 minutes). Open the lid carefully.
3. Thicken, Season, Garnish, Serve: Thicken soup by giving it a few quick stirs with a wooden spoon. Taste and season with kosher salt. Garnish with cilantro, minced tomatoes, and Jalapeno pepper (optional). Serve and enjoy~

Option B - Fancy Version:

1. Saute Onions and Herbs in Instant Pot: Press “Saute” button to “Sauté More” function to heat up Instant Pot. Wait until it says “HOT” on the screen (~8 mins). Add 2 tbsp (28g) unsalted butter or olive oil in Instant Pot, then quickly add in sliced onions to prevent the butter from burning. Season it with a pinch of salt. Saute sliced onions for 3 minutes.Add in 6 crushed garlic cloves, 1 tsp (2.7g) ground cumin, 1 pinch dried oregano, 2 bay leaves, ¼ tsp (1.5g) fine table salt. Then saute for another minute.
2. Deglaze Instant Pot: Pour ½ cup (125ml) unsalted chicken stock in Instant Pot. Then, completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon. Keep the brown bits as they are very flavorful.
3. Pressure Cook Ham and Bean Soup: Add in 2 lbs smoked ham hock and 1 cup (206g) pinto beans. Pour in 2½ cups (625ml) unsalted chicken stock.Amy + Jacky’s Tips: Mix well and make sure all the pinto beans are submerged in the stock.With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 10 minutes, then Full Natural Release (roughly 15 minutes). Carefully remove the lid.
4. Pressure Cook Ham and Bean Soup Again: Add chopped carrots, remaining 1 cup (206g) pinto beans, and 2 cups (500ml) unsalted chicken stock in Instant Pot. Mix well and make sure all pinto beans are submerged in the stock.With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 25 minutes, then Full Natural Release (roughly 20 minutes). Carefully remove the lid.
5. Cut Ham, Thicken, and Season Bean Soup: Remove and set aside the ham hock in a large mixing bowl. Bring the soup back to a boil using “Saute High” function. Allow the soup to boil for 1 to 2 minutes.While you’re waiting for the soup to boil, cut the meat with a knife on the chopping board. Shred them if you like. Add the ham back in the bean soup. Taste the soup, then adjust the seasoning with kosher salt.
6. Garnish & Serve: Garnish soup with cilantro and minced tomatoes. To spice it up, garnish with Jalapeno pepper. Serve and enjoy immediately~