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.