Pressure Cooker Spicy Pinto Bean Soup with Ham, Tomatoes, and Cilantro

Ingredients

• 1 cup pinto beans, soaked overnight
• 2 tsp. + 2 tsp. olive oil
• 1 onion, chopped small
• 1 1 /2 cups diced ham
• 1 can petite dice tomatoes
• 4 cups chicken stock
• 1 packet Goya Ham flavored concentrate
• 1 T dried cilantro
• 2 tsp. ground cumin
• 1 can diced green chiles
• 1/2 cup chopped fresh cilantro, or more to taste
• Thinly sliced green onions, for garnish

Directions

1. For the pressure cooker version, cover the pinto beans with cold water and soak them overnight. The following day, drain them, return them to the pressure cooker, and add 3 cups water with 2 tsp. olive oil. Secure the lid, bring the cooker up to high pressure, and cook for 8 minutes at high pressure.
2. After 8 minutes, use the quick-release process recommended for your pressure cooker. Once the pressure is fully down, open the lid carefully and pour the beans into a colander set in the sink.
3. Wash out the pressure cooker, dry it with a paper towel, and set it back on the stove. Warm 2 tsp. olive oil, add the onions, and cook until they begin to soften.
4. Stir in the dried cilantro, ground cumin, and canned green chiles, and cook for about 2 minutes longer. Add the beans, the canned tomatoes with their juice, the chicken stock, and the Goya Ham Flavor Concentrate or ham rinds, if using.
5. Put the lid back on, bring the cooker to high pressure again, and cook for 3 minutes at high pressure. Release the pressure with the quick-release method for your pressure cooker.
6. When the pressure has completely dropped, carefully take off the lid, remove the ham rinds if you used them, and stir in the chopped fresh cilantro. Serve hot, with thinly sliced green onions on top if you’d like.
7. For the stovetop version, soak 1 cup pinto beans overnight, then cook them on the stove in plenty of water for about 30 minutes, or until tender. You can also use 2 cans pinto beans; rinse them well before adding them to the soup.
8. In a soup pot, cook the onion, spices, and green chiles as described for the pressure cooker method. Add the remaining ingredients as directed above, but use 5-6 cups chicken stock.
9. Let the soup simmer gently over low heat for about 30 minutes, until the flavors taste nicely combined. Turn off the heat, then stir in the chopped cilantro.