Step 1

Clean pinto beans with cold running tap water. Place all ingredients (smoked ham hock, onion, garlic cloves, cumin powder, dried oregano, ground black pepper, bay leaves, pinto beans, and unsalted chicken stock) into your pressure cooker.

Step 2

Lock the pressure cooker’s lid in place and pressure cook at High Pressure for 50 minutes. Turn off the heat and do a full Natural Release (roughly 20 minutes).

Step 3

Season with kosher salt

Step 4

Garnish with cilantro and minced tomatoes.

Step 5

Clean pinto beans with cold running tap water. Place smoked ham hock, onion, garlic cloves, cumin powder, dried oregano, ground black pepper, bay leaves, 1 cup of pinto beans, and 3 cups of chicken stock into your pressure cooker.

Step 6

Lock the pressure cooker’s lid in place and pressure cook at High Pressure for 10 minutes. Turn off the heat and do a Full Natural Release (roughly 15 minutes).

Step 7

Open the lid carefully and pour in the rest of the pinto beans (1 cup) and 2 cups of water.

Step 8

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).

Step 9

Season with kosher salt

Step 10

Garnish with cilantro and minced tomatoes.