- 2 pounds meaty smoked ham hocks, skin scored in a few places
- 3 cups chicken or vegetable stock
- 2 medium onions, finely chopped
- 2 tablespoons minced garlic
- 3 pounds green beans, ends trimmed
- 1 ¼ teaspoons kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- ½ teaspoon crushed red pepper
- 2 tablespoons extra virgin olive oil -- optional
Place the ham hocks and chicken stock in the inner pot. Lock the lid. Press pressure function and select pork setting. Press timer; set to 60 minutes. When cooking is complete, let pressure release naturally for 15 minutes. Quick release any remaining pressure. Remove hocks and set aside until cool enough to handle, then discard the skin, fat, and bones. Shred the meat and return it to the pressure cooker. Add the onion, garlic, green beans, salt, pepper, and crushed red pepper.
Lock the lid and select pressure function. Select vegetables; press timer and set to 2 minutes.
When done, let pressure release naturally for 3 minutes. Quick release any remaining pressure.
Unlock lid, stir gently, and allow the beans to sit in the cooking liquid at least 30 minutes before serving. Adjust the seasoning if necessary.
Note: This recipe was created specifically for the Emeril Lagasse Pressure AirFryer by Tristar. As such, cook times and temperatures may need to be adjusted if you would like to make this recipe in another pressure cooker.
Southern-Style Collard Greens for the Pressure Cooker
Garlicky Chinese Green Beans for the Pressure Cooker
Smoked Turkey Stock for the Pressure Cooker
Pressure Cooker Puerto Rican-Style Pork Roast
Pressure Cooker Spaghetti and Meatballs with Air Fried Garlic Bread
Pressure Cooker Cheesecake with Almond-Sour Cream Topping
Thai-Style Vegetarian Coconut Curry for the Pressure Cooker
Mexican-Style Yellow Rice with Black Beans
Pressure Cooker Coconut Rice
Pressure Cooker Duck Stock for Duck Congee