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Rinse and sort pinto beans. Add ham hock & beans to Instant Pot with onion, garlic, chiles, salt, pepper, and water or broth. Twist to lock the lid, and turn the valve to sealing. Cook at high pressure 40 minutes, and then let the pressure release naturally for 20 minutes. Turn the valve to venting. Unlock lid, and remove ham hocks with tongs.

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The song creates a perfect harmony with the Ham Hock and Beans Instant Pot recipe, transcending the boundaries of music and culinary art. The song's sultry vocals and passionate lyrics echo the warmth and depth found in the slow-cooked tenderness of ham hock and the robust flavors of beans.

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Follow these steps to cook your smoked ham hocks to perfection: Set the Instant Pot to sauté mode and add the butter or oil to the pot. Once melted, add the chopped onion and garlic and cook until softened and fragrant. Add the ham hocks to the pot, along with the chicken stock or water, bay leaf, and peppercorns.

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Everything in the pot: Put the ham hocks, onions, carrot, celery, garlic, bay leaves, salt, and peppercorns in an Instant Pot or other pressure cooker, then pour in 8 cups of water. (The water should cover everything - you can add more if you need to, up to the max fill line of your cooker.) Pressure cook the broth for 60 minutes with a Natural Release: Lock the lid and pressure cook on high.

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Turn off the pressure cooker. Add black-eyed peas, broth, water, bay leaf, Cajun seasoning, thyme, salt & pepper. Stir to mix well. Add the ham hock. Close lid and seal valve. Cook high pressure for 35 minutes. Natural release pressure for 10 minutes then quick release any remaining pressure.

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Pour in 5 cups (1250ml) unsalted chicken stock. Close lid and pressure cook at. Pressure Cooking Method: High Pressure for 50 minutes, then Full Natural Release (roughly 20 minutes) Open the lid carefully. Thicken soup by giving it a few quick stirs with a wooden spoon. Taste and season with kosher salt. 3.

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Instructions. Place your ingredients in your Instant Pot and pour in enough water to cover your beans by about 2 inches. Cook at high pressure on manual for 60 minutes. Do not allow warming cycle to kick on. Then use natural release for 15 minutes and switch to quick release.

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Open the lid carefully and pour in the rest of the pinto beans (1 cup) and 2 cups of water. Lock the pressure cooker's lid in place and pressure cook at High Pressure for 25 minutes. Turn off the heat and do a Full Natural Release (roughly 20 minutes). Season with kosher salt. Garnish with cilantro and minced tomatoes.

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Place the lid on the Instant Pot, and cook on HIGH pressure for 60 minutes. Quick-release, then remove the ham bone. Add tomatoes and tomato juice and the meat from the ham bone. Turn the Instant Pot onto simmer and let simmer for about 10 minutes. Season with salt & black pepper to taste.

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Secure the lid on the pressure cooker and set it to high pressure according to the manufacturer's instructions. Allow the pressure cooker to reach the desired pressure before starting the cooking time. Cook the ham hocks under pressure for around 45-60 minutes, depending on the size and thickness. Once the cooking time is complete, carefully.

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Directions: Select SAUTE feature on Instant Pot. Add oil and heat until hot. Add onion and celery; cook, stirring frequently, until tender and lightly browned, 5 to 8 minutes. Add garlic and cook 1 minute more. Stir in beans, ham hock, bay leaves and 6 cups water. Select CANCEL feature. Cover, lock and seal lid. Select MANUAL feature.

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Pour in the chicken broth, which will provide the necessary moisture and contribute to the overall tenderness of the smoked ham hocks. Secure the lid on the Instant Pot and set it to "Pressure Cook" mode. Cook the ham hocks on high pressure for about 60 minutes. Once the cooking time is complete, allow for a natural release of pressure for.

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Select "Manual" or "Pressure Cook" and set the timer for 60-90 minutes, depending on the size and toughness of the ham hocks. When the timer goes off, do a natural pressure release for at least 10 minutes, then switch to a quick pressure release to release any remaining pressure. Remove the ham hocks from the Instant Pot and let them rest for a.

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Slow Cooker Pinto Beans with Ham. You can make this a crockpot pinto beans recipe very easily. To do this, you will use pre-soaked beans. Soak the pinto beans for 8 hours or overnight and then add all the ingredients to your slow cooker. Cook on high for 4-6 hours or low for 6-8 hours, until the beans are fork-tender.

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Start by seasoning the ham hocks with salt, pepper, and thyme. This will help enhance the flavor of the meat. Preheat your Instant Pot by selecting the "Saute" function. Once hot, add a tablespoon of oil and brown the ham hocks on all sides for a few minutes. This step will add a delicious caramelized flavor to the final dish.

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It should have reached a minimum of 165 degrees F, but will likely end up around 200 degrees F. Separate the meat from bone on your ham hock. This can usually be done easily with a small knife. Discard bones, tendons, and excess skin. Shred the meat and combine back into the pot with the collard greens. Serve hot.