Good Ol Southern Soup Beans for Pressure Cooker
Warm your soul with this comforting and hearty recipe for Good Ol’ Southern Soup Beans made effortlessly in a pressure cooker. This classic dish features tender, creamy pinto beans infused with the smoky richness of a ham hock and the aromatic flavors of garlic, onion, and a hint of bay leaf. Perfectly seasoned and finished with a splash of tangy apple cider vinegar, this wholesome meal is ready in under an hour without the hassle of all-day simmering. The pressure cooker simplifies the process while preserving all the down-home goodness of traditional Southern cooking. Top it with green onions, hot sauce, or crispy bacon for a customizable touch, and serve alongside a slice of cornbread for the ultimate comfort food experience. Great for busy weeknights or cozy weekends, this Southern staple will quickly become a family favorite!
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Recipe Information
Ingredients
- 1 pound dried pinto beans
- 1 smoked ham hock or ham bone
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 6 cups chicken or vegetable broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 bay leaf
- 1 tablespoon apple cider vinegar
- optional toppings: chopped green onions, hot sauce, cooked bacon pieces
Instructions
Rinse and sort through the dried pinto beans to remove any debris or broken beans.
Place the beans in a large bowl and cover with water. Let them soak for at least 4 hours or overnight. Drain and rinse the beans before cooking.
Set your pressure cooker to the sauté function. Add the diced onion and cook for 2-3 minutes until softened, stirring occasionally. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the drained pinto beans, smoked ham hock or ham bone, chicken or vegetable broth, salt, black pepper, and bay leaf to the pressure cooker. Stir gently to combine.
Secure the pressure cooker lid and set the valve to the sealing position. Cook on high pressure for 35 minutes.
Once the cooking time is complete, allow the pressure to naturally release for 10-15 minutes, then carefully open the valve to release any remaining pressure.
Remove the ham hock or ham bone from the soup. Shred any remaining meat from the bone and return it to the pot, discarding the bone and any inedible portions.
Add the apple cider vinegar to the soup and stir well. Taste and adjust seasoning with additional salt and pepper if needed.
Serve the soup beans hot, topped with optional toppings like green onions, hot sauce, or crumbled bacon. Pair with cornbread for a traditional Southern meal.
Nutrition Facts
Calories |
1105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 9780 mg | 425% | |
| Total Carbohydrate | 142.3 g | 52% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 10.3 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2796 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
