Instant Pot Pinto Bean Soup
This easy Instant Pot Pinto Bean Soup is made with dried pinto beans that you don’t have to soak overnight. An hour of pressure cooking transforms dried beans into a delicious soup that’s ready to serve the same day!
Servings: 8
Calories: 375kcal
Equipment
Ingredients
- 1 pound dried pinto beans
- 8 cups chicken stock (or two 32 ounce boxes)
- 1 tablespoon olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 smoked pork hock (2-3 pounds)
- salt (to taste)
Instructions
- Rinse beans under cool running water and sort out any undesirable pieces. Add rinsed beans to Instant Pot.1 pound dried pinto beans
- Add chicken stock, seasonings, and olive oil. Stir. Add smoked pork hock.8 cups chicken stock, 1 tablespoon olive oil , 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 smoked pork hock
- Set the Instant Pot to cook on High Pressure for 1 hour and opt to keep the warming function on. The Instant Pot will take 15-20 minutes to get up to pressure.
- Once the hour is up, let sit another 45 minutes to an hour so you can do a natural release. You don’t have to do this, but it helps prevent the beans from splitting (if you're hoping to have them intact).
- Open the Instant Pot once the pressure has subsided and remove the pork hock. If you plan to add it back into the soup, let cool, then remove the skin/fat/bones and shred the meat. Or save it for another use.
- For a creamier soup, use an immersion blender to blend some of the beans. I do this for around 30 seconds or so, as I like the combination of blended and intact beans in my soup. Taste and feel free to adjust the seasonings to suit your tastes.salt
- Add the shredded pork back into the soup (optional, but recommended).
- Serve immediately with garnishes of your choice.
Notes
As a general rule, you will want to use 8 cups of liquid per 1 pound of dried beans.
Because I used chicken stock with sodium in it, I found that additional salt was not necessary - wait until after cooking to add more salt (trust me on this!).
The inclusion of olive oil is to prevent the beans from frothing up while they cook, which gunks up the pressure release valve.
*Nutrition information is approximate and was calculated using an online nutrition calculator.
Nutrition
Calories: 375kcal | Carbohydrates: 45g | Protein: 24g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 30mg | Sodium: 404mg | Potassium: 1140mg | Fiber: 9g | Sugar: 5g | Vitamin A: 7IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 4mg