Instant Pot Creamy Ham Bone Soup Recipes

INSTANT POT POTATO HAM SOUP

Steps:

• Turn on the Instant Pot Sauté function (Normal/Med heat). When the display reads "Hot" add the olive oil and butter.
• Add the onion, celery, and carrots. Cook until the vegetables start to soften, and the onions are starting to turn translucent.
• Add the garlic. Sauté for a minute, stirring constantly, until fragrant.
• Add the bay leaf, Coriander powder, nutmeg, thyme, and salt. Stir.
• Pour in the broth and stir.
• Add the potatoes and the ham. Stir.
• Place the lid on the pot and lock it in place. Turn the Steam Release Knob to the Sealing position (except on the Ultra model).
• Cancel the Sauté function.
• Select Manual (or Pressure Cook), and use the +/- buttons (or dial) to choose 5 minutes. High pressure.
• When the cooking cycle has finished, let the pot go into the Natural Release (Warm) mode. You don't have to do anything, it will do this automatically.
• After 15 minutes of Natural Pressure Release, you can manually release the remaining pressure by turning the Steam Release Knob to the Venting position (or pushing the button on the Ultra).
• When the pressure is all out of the pot, and the pin in the lid has dropped, you can open the lid.
• Whisk the flour into the half and half and then whisk it into the soup. Turn on the Sauté setting and keep stirring until the soup thickens. Then cancel the Sauté setting.
• Stir in the cheese, if using.
• Add sour cream, if using, and stir.
• Taste and adjust salt if necessary.
• Garnish as desired and serve.

INSTANT POT LEFTOVER HAMBONE SOUP

Steps:

• Place hambone, onion and bay leaf into a 6-qt Instant Pot®. Add enough water to almost cover the bone without passing the max line of the insert, about 7 cups. Select manual setting; adjust pressure to high, and set time for 30 minutes. When finished cooking, quick-release pressure according to manufacturer's directions; remove and discard hambone and bay leaf. Add ham, carrots, potato, beans, corn, garlic and thyme. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Stir in parsley; season with salt and pepper, to taste. Serve immediately.

INSTANT POT® HAM AND BEAN SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the pot; add carrots, celery, and onion. Saute until vegetables are tender, 5 to 7 minutes.
• Add beans, broth, ham, chili powder, garlic, pepper, and bay leaf to the pot. Close and lock the lid. Select Soup setting according to manufacturers' instructions. Cook until flavors meld, about 30 minutes.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

INSTANT POT® SPLIT PEA AND HAM SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), and select Saute function. Add butter and olive oil; heat until butter is melted. Add carrots, celery, and onion; cook until onion is nearly translucent, about 3 minutes. Add ham and cook for 1 minute.
• Add potato; cook and stir to prevent anything from sticking to the bottom of the pot, for 2 minutes. Season with salt and pepper. Add 3 cups chicken broth, split peas, and bay leaves. Turn Saute function off.
• Close and lock the lid and seal the valve. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 12 minutes. Release remaining pressure carefully using the quick-release method, 2 to 3 minutes. Unlock and remove the lid.
• Unlock and remove the lid. Taste and adjust with salt and pepper as desired. If soup is too thick, select Saute function and add remaining 1 cup chicken broth. Stir until heated through and desired consistency, about 5 minutes. Adjust seasonings if necessary. Serve immediately with Cheddar cheese sprinkled over top.

INSTANT POT HAM BONE SOUP

Steps:

• Turn Instant Pot to "Sauté" mode and heat oil.
• Add onion, carrots, celery, potatoes, garlic, bay leaf and saute for a few minutes until garlic is fragrant and onion is partially softened.
• Add broth, ham bone, thyme, parsley, salt, pepper and mix until combined.
• Put the lid on and turn the the valve to "Sealing."
• Select "Manual" mode and set the timer for 10 minutes.
• When the cook time is over, turn valve to "Venting" and do a quick pressure release.
• Remove lid and mix in cannellini beans and leftover diced ham.
• Turn on the "Saute" mode and continue cooking uncovered until soup is thickened to your desired consistency and potatoes are tender. Please note that this is a broth-based soup and thus, it will not become super thick.
• Discard bay leaf and ham bone and enjoy!