My great-grandmother’s pinto beans with ham recipe, tweaked for your Instant Pot or slow cooker!
When I think about the kind of food that I was raised with, it’s beans like these that come to mind. In Kentucky, a pot of pintos wasn’t just dinner—it was a way of stretching a dollar, feeding a family, and gathering everyone around the table with something warm and filling. My great-grandmother would start them before the sun was up, letting them bubble away low and slow until the whole house smelled like pure comfort.
These days, I don’t always have six or seven hours to wait, but that doesn’t mean I’ve let go of the tradition. That’s where the Instant Pot steps in. It takes the same dried pintos, smoky ham hock, and down-home seasonings and turns them into a bowl of beans that tastes like it simmered all day—only it’s ready in a fraction of the time. That’s modern Southern cooking at its best: honoring the old ways while making them work for the lives we lead now.
What I love most about this recipe is its simplicity (because I’ve learned that often, the best recipes don’t have a lot of ingredients, just carefully selected ones!). There’s no fuss here—just beans, broth, ham, onion, garlic, and a handful of spices. When those flavors come together under pressure, you get beans that are tender and creamy, a broth that’s rich and smoky, and a dish that feels like it carries history in every bite.
Great add-ins or add-ons for these pinto beans
Beans are the kind of dish that invite you to make them your own. If you like a little heat, toss in a pinch of cayenne or a diced jalapeño for slow-building spice. Want extra smokiness? A few slices of bacon or a dash of smoked paprika will layer right in with the ham hock. I also love stirring in a spoonful of bacon grease—it’s exactly the kind of old-time flavor booster my grandmother would’ve sworn by. Beans taste great with greens stirred in them, too. To do this yourself, add in chopped greens like collards or kale right at the end of cooking—they’ll wilt down and give your beans a touch of earthiness. For a heartier meal, stir in a handful of cauliflower rice or diced zucchini if you want to stretch the pot a little further. And don’t forget the toppings: diced raw onion, fresh cilantro, or even a dollop of sour cream can bring a pop of brightness against all that smoky richness. And of course, if you’re like me, you’ll have the hot sauce handy, too!
How do I store leftovers?
Once cooled, keep beans in an airtight container in the refrigerator for up to 5 days. They freeze beautifully, too. Spoon cooled beans and broth into freezer-safe bags or containers, leaving a little room for expansion, and store for up to 3 months. Thaw overnight in the fridge. To reheat, warm gently on the stovetop or in the microwave, adding a splash of broth or water to loosen, if needed.
Similar recipes to try
If you’re craving more Southern comfort after these smoky pintos, you’ll love my Parmesan-Crusted Chicken With Bacon Cream Sauce, crispy, golden chicken smothered in a rich, savory sauce that tastes downright indulgent. Or try a hearty Beef Lasagna, a keto-friendly take on the Italian classic that layers flavor on flavor just like Sunday supper at Grandma’s. And if you want something quick, bold, and a little bit nostalgic, these easy Oven-Fried Keto Pork Chops are sure to please.
Southern Pinto Beans with Ham—Instant Pot
Ingredients
- 1 pound dried pinto beans
- Water for soaking beans
- 6 to 8 cups of chicken broth
- 1/2 onion chopped
- 1 teaspoon cumin
- 2 teaspoons salt
- 1 teaspoon pepper
- 3 garlic cloves minced
- 1 Ham hock/bone
Instructions
- Place the dried pinto beans in a large bowl, cover completely with water, and soak in the fridge overnight for 10-12 hours.
- Drain the beans in a colander and add to the liner of the Instant Pot.
- Cover with chicken broth to the 1/2 line of the Instant Pot liner.
- Add the onion, cumin, salt, pepper, and garlic and stir to combine.
- Place the ham hock in the beans ensuring it is partially submerged.
- Close the lid and seal the vent. Cook on high pressure for 1 hour. Let the pot naturally release for 15 minutes then manually release pressure.
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