A Hearty Bowl of Smoky Comfort!
Craving a deeply savory, stick-to-your-ribs meal that tastes like it simmered for hours but is ready in under 40 minutes? Look no further! This Instant Pot Black Soybeans and Ham recipe is your ticket to a flavor-packed dinner with minimal effort. We’re using black soybeans for a unique, low-carb twist on a classic, infused with smoky goodness from ham hocks and a kick of Cajun spice. The pressure cooker does all the heavy lifting, tenderizing the beans and ham to perfection. Get ready to ladle up a bowl of pure comfort!
(Total Time: 35 MIN| Serves: 6)
Ingredients
• 1 cup / 200g Dried Black Soybeans, soaked overnight and drained
• 1 cup / 150g Onion, diced
• 1 cup / 120g 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 / 280g Ham, diced
• 2 cups / 475ml Water
Instructions
1. Directions
2. Combine : Place the soaked and drained black soybeans, diced onion, celery, minced garlic, all seasonings, liquid smoke, hot sauce, ham hocks, diced ham, and water into the inner pot of your Instant Pot. Stir well to combine.
3. Pressure Cook: Secure and lock the lid. Turn the steam release valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and cook at high pressure for 30 minutes.
4. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. This step is crucial for tenderizing the meat.
5. Quick Release: After 10 minutes, carefully move the steam release valve to the “Venting” position to release any remaining pressure.
6. Shred and Serve: Once the pin has dropped, carefully open the lid. Remove the ham hocks and place them on a cutting board. Shred the meat from the bones, discarding the bones and any excess fat. Return the shredded meat to the pot, stir to combine, and serve hot.
Nutritional Information
• (per serving)
• Calories: 269
• Total Fats: 14g
• Net Carbs: 10g
• Proteins: 21g
• Fibers: 3g
Pro Tips
• Pro-Tips for the Best Black Soybeans
• For an extra layer of flavor, use the “Sauté” function on your Instant Pot to brown the diced ham and soften the onion, celery, and garlic before adding the remaining and pressure cooking.
• If you prefer a thicker, stew-like consistency, use the back of a spoon to mash some of the beans against the side of the pot after cooking. Alternatively, use the “Sauté” function to simmer and reduce the liquid for a few minutes.
• Don’t skip soaking the soybeans overnight. This is essential for achieving a tender, creamy texture in the specified cooking time and also aids in digestion.
• The heat level is easily adjustable. For more spice, add a pinch of cayenne pepper or an extra dash of hot sauce. For a milder version, reduce or omit the Cajun seasoning.
FAQ
Q: Do I have to soak the black soybeans overnight
A: Yes, soaking the soybeans is an essential step for this recipe. It ensures they achieve a tender, creamy texture in the specified cooking time and also aids in digestion.
Q: Can I make this recipe spicier or milder
A: Absolutely. To increase the heat, add a pinch of cayenne pepper or an extra dash of hot sauce. For a milder version, simply reduce or omit the Cajun seasoning.
Q: How can I make this dish thicker
A: For a thicker, stew-like consistency, you can either mash some of the beans against the side of the pot after cooking or use the Instant Pot’s ‘Sauté’ function to simmer and reduce the liquid for a few minutes.
Q: What makes this black soybean recipe low-carb
A: This recipe is low-carb because it uses black soybeans, which are naturally much lower in net carbohydrates compared to traditional beans. Each serving contains only 10g of net carbs.
