Instant Pot Black Bean & Ham Soup

Rich, hearty, incredibly flavorful… and start to finish in under an hour?

Yep!  This delicious soup tastes like it has been simmering ALL day, and yet it’s quick and easy to throw together in a pinch!

Full of beans, veggies, ham and more flavor than you will believe can come out of a quick-cooked soup, this is a meal you need to try and SOON!

INSTANT POT Black Bean & Ham Soup! Easy, FAST and Delicious!! |

Hey friend!!  I’m so glad you’re back!  I’ve got a great recipe for you today, AND an even better kitchen MUST-HAVE!

Have you gotten your hands on an Instant Pot yet?  If you haven’t, you MUST.  It will be your new best friend!  Especially for summer, when you don’t want to heat up your house with the stove or oven on.  (OR, for summer camping…  The Instant Pot is the perfect companion for your camper!)

6qt Instant Pot

Quick Instant Pot schpiel (is that a word?!)…  It is a multi-function cooker that slow cooks, sautés, steams, warms and is a rice cooker, yogurt maker, and most importantly – a pressure cooker!  Yep, that thing Grandma used to use on her stove, only MUCH more user-friendly!

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Citrus Roasted Pork Loin with Chimichurri Sauce & Cilantro Rice

*This is a sponsored post for SheSpeaks/Smithfield at Walmart*

Citrus Roasted Pork Loin with Chimichurri Sauce & Cilantro Rice.  It sounds like a lot of work, but I promise it’s not!

Citrus Roasted Pork Loin with Chimichurri Sauce and CIlantro Rice | Sweet Anna's

A perfect weeknight family dinner, or something to impress dinner guests…  there is so much flavor packed into this simple dish that you will want to make it again and again!

Citrus Roasted Pork Loin with Chimichurri Sauce and CIlantro Rice | Sweet Anna's

My house smells so good right now, I can hardly stand it.  A beautiful pork loin is in the oven with onions, carrots, oranges, cilantro and spices, and rice is simmering away on the stove ready to be dressed with fresh cilantro and a splash of citrus.

Citrus Roasted Pork Loin with Chimichurri Sauce and CIlantro Rice | Sweet Anna's

I bet you wish you were eating over here today! :o)

The chimichurri sauce alone is worth drizzling over everything you can think of (french fries!), and the fresh, bright cilantro rice is the perfect addition to this simple, delicious pork.

Citrus Roasted Pork Loin with Chimichurri Sauce and CIlantro Rice | Sweet Anna's

Do you ever find yourself as stuck in a dinner-rut as I do?  I keep making the same things for my family over and over again and eventually they are just tired of what I’m serving them – no matter how much they usually love it!

This bright, flavorful dish is so perfect to break up the monotony and will quickly become a family favorite!  (And the best part – it’s so affordable, you can treat yourself to a special meal whenever you’d like, without breaking the bank!)

Citrus Roasted Pork Loin with Chimichurri Sauce and CIlantro Rice | Sweet Anna's

I am always looking for a good deal on great meat, and this Smithfield all-natural pork perfectly fits the bill.  The quality is amazing, the price is great, and it’s available at my local Walmart!

Citrus Roasted Pork Loin with Chimichurri Sauce & Cilantro Rice


    for the chimichurri sauce:
  • 1 cup (packed) fresh parsley
  • 1/3 cup (packed) fresh cilantro
  • 4 garlic cloves, peeled
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup olive oil
  • for the pork:
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 large carrots, chopped
  • 1 (2lb or so) boneless pork loin
  • salt & pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes
  • 2 oranges
  • 2 tablespoon fresh chopped cilantro
  • for the rice:
  • 4 cups chicken broth
  • 1/2 teaspoon salt
  • 1 cup jasmine rice
  • 1 tablespoon butter
  • 2 tablespoons fresh chopped cilantro


    To make the chimichurri saue:
  1. Put the parsley, cilantro, garlic, vinegar, salt, pepper & crushed red pepper flakes into the bowl of your food processor (or a blender) and pulse until well chopped. Drizzle in the olive oil while the food processor is running. Transfer to an covered container and place in the fridge if you are making this up to 3 days ahead, or leave out on the counter if you are going to use soon!
  2. To make the roast:
  3. Preheat the oven to 400ºF. Lightly oil a 9x13" baking dish and put the chopped onion and carrot into the bottom. Place the pork roast on top of the veggies and rub a little bit of olive oil all over the pork. Season everything with the salt, pepper, cumin, garlic and crushed red pepper and then squeeze the juice of one orange all over the meat, setting the orange halves into the pan when you are done.
  4. Roast for 40-45 minutes, until the internal temperature is 150ºF, checking every 5 minutes or so near the end to make sure it doesn't get overcooked!
  5. To make the rice:
  6. While the pork is in the oven, bring 4 cups of chicken broth to a boil in a medium saucepan. Once the broth is boiling, stir in the salt and the rice and then reduce the heat to low and simmer for 15-20 minutes, until the liquid is all absorbed. Squeeze one half of the remaining orange juice into the rice.and gently stir in with the butter and cilantro.
  7. When the roast is done, slice it and drizzle with a generous spoonful of the chimichurri sauce. Serve the pork and rice with more chimichurri sauce on the side and a few slices of the remaining orange half on each plate!

No-Bean Pumpkin Chili (Whole30 & Paleo friendly!)

No beans and wholesome ingredients make this cozy pumpkin chili a perfect Whole30, or Paleo friendly meal.  It is rich, comforting, easy and the best part – it tastes even better the longer it sits.

Make a double batch if you have a big enough pot and freeze some for a busy day.  You’ll be so happy to have this ready to go!

No-Bean Pumpkin Chili (Whole30 & Paleo friendly!) | Sweet Anna's

I am on Day 5 of the Whole30 (If you’re not sure what that is, Google away! It’s great!)…  The only side-effect I’m having right now is that I am absolutely starving all the time, no matter how much I eat. (Starving!)

This chili is the perfect solution to that problem.  I really don’t think it’s even possible to eat this and still be hungry, there is so much meat and good things in it!

Don’t let the “healthy” part deter you, though…  if you are serving this to your kids, or you don’t care about Whole30 or Paleo recipes,  then by all means top this with some shredded cheese, sour cream and your favorite chips!  It will be a crowd pleaser, for sure!

No-Bean Pumpkin Chili (Whole30 & Paleo friendly!) | Sweet Anna's

I will absolutely be making this again and again, and I have to say… as much as I love beans, it was kind of nice to have a bean-free chili for once!


Pumpkin No-Bean Chili (Whole30 & Paleo friendly!)


  • 1/3 cup chili powder
  • 2 tablespoons 21 Seasoning Salute*
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 2 tablespoons olive or coconut oil**
  • 3 lbs lean ground beef
  • 2 large onions, chopped and divided (3/4 + 1/4)
  • 1 large bell pepper, chopped
  • 2 jalapeños seeded and diced (if the flesh is too spicy, only use one!)
  • 3 large cloves garlic, minced
  • 2 28oz cans crushed tomatoes
  • 2 cups pumpkin purée
  • salt & pepper
  • chipotle chili powder, to taste


  1. In a small bowl, stir together the first 5 ingredients.
  2. *"21 Seasoning Salute" is from Trader Joe's and Costco has an almost identical blend called "Organic No-Salt Seasoning". If you don't have either of those stores near you, don't worry. The chili will be just fine without it!
  3. In a large 4-6 quart pot or dutch oven, heated over medium high heat, brown the ground beef in two batches, seasoning each half with a generous spoonful of the spice blend. Remove the first batch to a plate while you are browning the second batch of meat and then scoop the second batch of meat onto the plate also. Don't worry about cooking the meat through at this point, just get a good browned sear on it!
  4. **If the meat was very lean, add 2 tablespoons of oil to the pot. If the meat was not as lean, drain off all but about two tablespoons of the grease and don't use any additional oil.
  5. Stir about 3/4 of the chopped onions, the bell peppers and the jalapeños into the hot oil or grease in the pot. Season with a generous spoonful of the seasoning, and some salt & pepper and cook, stirring occasionally, until soft and starting to brown. Stir in the garlic and let cook for about 30 seconds, until very fragrant, before adding back in the meat (along with any juices that have accumulated on the plate!), the crushed tomatoes and the pumpkin.
  6. Stir well, scraping the bottom of the pan with a wooden spoon to make sure you get up any good bits on the bottom, and add in the rest of the seasoning mixture. Stir well to combine, bring to a boil and then reduce the heat to low and simmer for as long as you can!
  7. At this point, taste for seasoning and add more salt & pepper as needed, and if it's not spicy enough for you, add some chipotle chili powder (or crushed red pepper flakes if that's what you have!).
  8. Stir in the remaining chopped onions just before serving, or sprinkle onto the top of each bowl for a nice fresh bite!
  9. You can eat the chili right away, but like all chilis, it gets better the longer it sits. That's why the batch is so big... feed a crowd, or save the rest for other meals!