Pressure Cook Ham and Bean Soup:
Place 2 pounds smoked ham hock, sliced onion, crushed garlic cloves, 1 tsp ground cumin, 1 pinch dried oregano, 2 bay leaves, and 1 cups (206g) pinto beans in your pressure cooker.
Pour in 3 cups (750ml) unsalted chicken stock. Close lid and pressure cook at High Pressure for 10 minutes + Full Natural Release (roughly 15 minutes). Open the lid carefully.
Pour in the remaining pinto beans (1cup) and 2 cups (500ml) of unsalted chicken stock or water. Close lid and pressure cook at High Pressure for 25 minutes + Full Natural Release (roughly 20 minutes). Open the lid carefully. Thicken soup by giving it a few quick stirs with a wooden spoon. Taste and season with kosher salt.