Pressure Cooker Spicy Pinto Bean Soup with Ham, Tomatoes, and Cilantro
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
Thinly sliced green onions, for garnish
Soak pinto beans overnight in cold water. The next day drain beans, then put back into pressure cooker with 3 cups water and 2 tsp. olive oil. Lock lid and bring to high pressure, then cook 8 minutes at high pressure. After 8 minutes, release pressure with quick-release method for your pressure cooker model. When all pressure has been released, carefully open lid and drain beans into a colander in the sink. Rinse out pressure cooker and dry with paper towel, then put back on stove and heat 2 tsp. olive oil. Add onions and saute until onions are starting to soften. Add dried cilantro, ground cumin, and canned green chiles and saute about 2 minutes more. Then add beans, canned tomatoes and juice, chicken stock, and Goya Ham Flavor Concentrate or ham rinds . Lock lid and heat to high pressure, then cook 3 minutes at high pressure. Release pressure using quick-release method for your pressure cooker. When all pressure is released, carefully remove lid and stir in chopped fresh cilantro. Serve hot, garnished with thinly sliced green onions if desired.
Soak 1 cup pinto beans overnight, then cook on stovetop in a generous amount of water for about 30 minutes, or until beans are tender. Can also use 2 cans pinto beans, rinsed well before adding to soup. Saute onion, spices, and green chiles in soup pot same as above. Add other ingredients as above, but increase chicken stock to 5-6 cups. Simmer soup at low heat for about 30 minutes, until flavors seem well blended. Turn off heat and stir in chopped cilantro.