Add Ingredients in Instant Pot: Add smoked ham hock, sliced onions, 6 crushed garlic cloves, 1 tsp ground cumin, 1 pinch dried oregano, 2 bay leaves, ¼ tsp fine table salt, 2 cups (412g) pinto beans, and chopped carrots in Instant Pot. Pour 5 cups (1250ml) unsalted chicken stock in Instant Pot.
Pressure Cook Ham and Bean Soup: Close lid and pressure cook at High Pressure for 50 minutes, then Full Natural Release (roughly 20 minutes). Open the lid carefully.
Thicken, Season, Garnish, Serve: Thicken soup by giving it a few quick stirs with a wooden spoon. Taste and season with kosher salt. Garnish with cilantro, minced tomatoes, and Jalapeno pepper (optional). Serve and enjoy~