(Total Time: 35 MIN| Serves: 6)


1 cup Dried Black Soybeans (soaked overnight and drained)

1 cup Onion (diced)

1 cup Celery Stalks (diced)

4 cloves Garlic (minced)

1 tsp Dried Oregano

1 tsp Salt

1 tsp Cajun Seasoning

1 tsp Liquid Smoke

2 tsp Tony Chachere’s All Purpose Seasoning

1 tsp Louisiana Hot Sauce

2 Ham Hocks

2 cups Ham (diced)

2 cups Water


Place all ingredients in the Instant Pot and stir to combine.
Place and lock the lid, and manually set cooking time to 30 minutes at high pressure.
When done let pressure releases naturally for 10 minutes and then quick release it.
Remove the meat from bone and shred all meat, discarding the bones.
Stir to combine, and serve hot.

(Calories: 269 | Total Fats: 14g | Net Carbs: 10g | Proteins: 21g |Fibers: 3g)