INGREDIENTS

  • 1 pound fifteen-bean soup mix
  • 1 large onion, diced
  • One 28-ounce can crushed tomatoes
  • 3 celery stalks, chopped
  • 1 ham hock
  • 1 pound pork shoulder, diced into 1-inch cubes
  • 2 garlic cloves, minced
  • 1 tablespoon chopped fresh parsley
  • 1 bay leaf
  • 1 teaspoon dried rosemary
  • 2 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 8 cups chicken stock

INSTRUCTIONS

  1. Place all of the ingredients into the Instant Pot; secure the lid.
  2. Press the Manual button and enter 30 minutes.
  3. When the cook time is complete and the pressure has fully released, remove the lid with caution.
  4. Remove and discard the ham hock and bay leaf.