Ham Hock Stock, Instant Pot

also called instant pot ham hock stock · pressure cooker ham hock broth · instant pot pot likker · smoked pork stock · smoked pork pot · seasoning meat · smoked turkey stock

Also written for the plain way (3 to wash).

The table

2(about 2 lb / 900 g)smoked ham hocksrinse, into the pot with the aromaticscook at high pressure 45 minwait out the natural release 20 minstrain, pick the meat off the bone, salt at the end
1 lb(450 g)smoked pork neck bones
2 1/2 qt(2.4 L)cold water
1 large(halved)yellow onion
6 cloves(smashed)garlic
2bay leaves
1 tspblack peppercorns
1/2 tspdried red pepper flakes
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.

Pans and tools

1rinse, into the pot with the aromatics

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 1 hr 5 min2 of 4 steps give no time
Needs you
none given
If you get it wrong
Forgiving — salt goes in at the end, because the hocks are already salty and a sealed pot concentrates further than an open one
What you'll wash
Three things — the Instant Pot, the fine sieve, a container for the strained stock
Does it keep
4 days — the salt and the smoke hold it well and it gels hard; leave the fat cap on until you use it

  1. rinse, into the pot with the aromatics

    not timedfrom the start

  2. cook at high pressure 45 min

    45 minwalk awayfrom the start

  3. wait out the natural release 20 min

    20 minwalk away45 min in

  4. strain, pick the meat off the bone, salt at the end

    not timed1 hr 5 min in

You'll need Instant Pot · fine sieve

Goes with

See how it is written
>> title: Ham Hock Stock, Instant Pot
>> category: Soups
>> tags: pork, stock, southern, smoked, instant pot, pressure cooker, make-ahead
>> counters: Instant Pot
>> aka: instant pot ham hock stock, pressure cooker ham hock broth, instant pot pot likker, smoked pork stock, smoked pork pot, seasoning meat, smoked turkey stock
>> servings: 12
>> dish: ham-hock-stock
>> kit: Instant Pot
>> pairs-with: collard-greens, green-beans, black-eyed-peas, butter-beans
>> time: 1 hr 30 min
>> slack: forgiving — salt goes in at the end, because the hocks are already salty and a sealed pot concentrates further than an open one
>> washing-up: the Instant Pot, the fine sieve, a container for the strained stock
>> keeps: 4 days — the salt and the smoke hold it well and it gels hard; leave the fat cap on until you use it

>> step: rinse, into the pot with the aromatics
Rinse @smoked ham hocks{2}(about 2 lb / 900 g), @smoked pork neck bones{1%lb}(450 g) and lay them in the #Instant Pot{} with @cold water{2 1/2%qt}(2.4 L), @yellow onion{1%large}(halved), @garlic{6%cloves}(smashed), @bay leaves{2}, @black peppercorns{1%tsp} and @dried red pepper flakes{1/2%tsp}.

>> step: cook at high pressure 45 min
Lock the lid on @&(~1)pot{} and ~pressure cook{45%min} at high pressure.

>> step: wait out the natural release 20 min
Let @&(~1)pot{} ~natural release{20%min} until the pin drops.

>> step: strain, pick the meat off the bone, salt at the end
Strain @&(~1)pot{} through a #fine sieve{} and pick the meat off the bone.