Instant Pot  Pinto Bean Soup


– 1 pound dried pinto beans – 8 cups chicken stock (or two 32 ounce boxes) – 1 tablespoon olive oil  – 2 tablespoons garlic powder – 2 tablespoons onion powder – 1 tablespoon cumin – 1 tablespoon white pepper – 1 smoked pork hock (2-3 pounds)

Add all ingredients to the Instant Pot - the dried beans, chicken stock, smoked ham hock, olive oil, and seasonings.

Set the Instant Pot to cook on High Pressure for 1 hour. Opt to keep the warming function on. 

Do a Natural Release, which will take 45 minutes to 1 hour. Open the Instant Pot and remove the pork hock.


Use a stick blender to blend for 30 seconds to create a semi-creamy soup, leaving some of the beans intact. 

Remove the skin/fat/bones from the smoked pork hock, shred the meat, and add back into the soup.

Garnish with crumbly cheese and fresh herbs. Enjoy! 

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