Ingredients

Smoked Meats

• ☐ 1 ham shank
• ☐ ½ pound smoked turkey tails (or necks)
• ☐ 2 cups smoked sausage, diced
• ☐ 5 strips thick-cut bacon

Produce

• ☐ 1½ pounds fresh green beans, trimmed
• ☐ 4 red potatoes, diced
• ☐ ½ red onion, thinly sliced

Pantry

• ☐ 4 cups water
• ☐ 1–2 tablespoons olive oil
• ☐ 1–2 teaspoons chicken bouillon (powder or paste)
• ☐ 1/2 tablespoon garlic powder
• ☐ 1/2 tablespoon onion powder
• ☐ 1/2 teaspoon Cajun seasoning
• ☐ 1 teaspoon Tony Chachere’s seasoning
• ☐ 1 teaspoon black pepper
• ☐ 1 pinch sugar (optional, for balance)

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Instructions

Start by building the smoky base that makes this dish taste like it simmered on a church lady’s stove all afternoon. Add the ham shank, turkey tails, smoked sausage, bacon, water, diced potatoes, green beans, and sliced red onion straight into your pressure cooker. The combination of smoked meats and vegetables cooking under pressure will create a deep, rich broth that feels like a mix between a pot-likker and a Southern stew.

Seal the pressure cooker and cook on high pressure for 45 minutes. When the time is up, release the pressure manually. At this point the meats will be fall-apart tender, the potatoes will have softened and thickened the broth slightly, and the green beans will have absorbed all the smoky goodness in the pot.

Once the lid is off, it’s time to season everything to perfection. Add a drizzle of olive oil for richness, then stir in chicken bouillon, garlic powder, onion powder, Cajun seasoning, Tony Chachere’s, black pepper, and a pinch of sugar. Taste and adjust the seasoning so the broth is savory, smoky, and well-balanced…the flavors should taste slow-cooked, even though the pressure cooker did the heavy lifting.

Let the pot sit on warm for a few minutes to allow the seasoning to bloom and settle into the vegetables and meats. Serve hot, making sure every bowl gets some broth, some green beans, and a piece of each smoked meat. It’s comforting, hearty, and built for weeknights but good enough for Sunday dinner.