Instant Pot Ham Bone Soup Recipes

INSTANT POT LEFTOVER HAMBONE SOUP

Instant Pot Leftover Hambone Soup image

The best way to use up leftover ham! With the most flavorful broth, this hearty, cozy soup is so simple yet SO SO GOOD.

Provided by Chungah Rhee

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 leftover hambone
1 sweet onion, diced
1 bay leaf
1 1/2 cups leftover diced ham
2 carrots, peeled and diced
1 russet potato, peeled and diced
1 (15-ounce) can cannellini beans, drained and rinsed
1 cup frozen corn kernels
3 cloves garlic, minced
3 sprigs fresh thyme
2 tablespoons chopped fresh parsley leaves
Kosher salt and freshly ground black pepper, to taste

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 BONE SOUP

Instant Pot Ham Bone Soup image

Quick and easy instant pot leftover ham bone soup recipe, homemade with simple ingredients in 30 minutes. Full of potatoes, beans, other vegetables and fresh herbs.

Provided by Abeer Rizvi

Categories Main Course

Time 20m

Number Of Ingredients 15

Ingredients

2 tbsp Oil
1 cup Onion (Finely chopped)
2 Carrots (Medium size, Peeled, Diced)
2 stalks Celery (Washed, Diced)
1.5 cups Potatoes (Peeled, Diced into 1 inch cubes)
3 cloves Garlic (Finely minced)
1 Bay leaf
4 cups Broth (Vegetable or chicken, Low sodium)
1 Leftover ham bone
2-3 sprigs Thyme (Fresh, Adjust according to your preference)
2 tbsp Parsley (Fresh, Finely chopped)
Salt (To taste)
Pepper (To taste)
1 can Cannellini beans (15 oz. can, Drained, Rinsed)
1.5 cups Leftover diced ham (Already cooked)

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!

Nutrition Facts : Calories 126 kcal, Carbohydrate 19 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Sodium 811 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

INSTANT POT® SPLIT PEA AND HAM SOUP

Instant Pot® Split Pea and Ham Soup image

Cooking split peas under pressure makes them nearly instantly creamy. This recipe is very close to a classic split pea soup, but I have the option of cooking with or without a meaty ham bone. If you just have ham, it will be just as great with the combination of celery, carrots, onions, potatoes, and split peas. Get ready for a thick and flavorful broth!

Provided by Diana71

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup

Time 1h15m

Yield 4

Number Of Ingredients 12

Ingredients

1 ½ tablespoons salted butter
1 ½ tablespoons olive oil
2 medium carrots, sliced
1 large stalk celery, diced
½ large onion, diced
½ pound diced cooked ham
1 potato, peeled and diced
salt and ground black pepper to taste
4 cups chicken broth, divided
½ pound dried split peas
2 bay leaves
¼ cup shredded Cheddar cheese, or to taste

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.

Nutrition Facts : Calories 526.3 calories, Carbohydrate 50.1 g, Cholesterol 56.7 mg, Fat 23.7 g, Fiber 17 g, Protein 29.1 g, SaturatedFat 8.8 g, Sodium 2052 mg, Sugar 8.7 g

INSTANT POT® HAM AND BEAN SOUP

Instant Pot® Ham and Bean Soup image

Quick and easy ham and bean soup for the Instant Pot®.

Provided by Angela Giannetti Snyder

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup

Time 1h

Yield 8

Number Of Ingredients 11

Ingredients

2 tablespoons butter
2 medium carrots, sliced
2 celery ribs, chopped
½ cup chopped onion
4 (15.5 ounce) cans great northern beans, rinsed and drained
4 cups chicken broth
2 cups cubed fully cooked ham
1 teaspoon chili powder
½ teaspoon minced garlic
¼ teaspoon ground black pepper
1 bay leaf

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.

Nutrition Facts : Calories 383.5 calories, Carbohydrate 50.2 g, Cholesterol 29.6 mg, Fat 10.4 g, Fiber 11.8 g, Protein 23.5 g, SaturatedFat 4.4 g, Sodium 1075.5 mg, Sugar 2.1 g

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Combine all ingredients into the liner of the pressure cooker and stir. Secure lid on pressure cooker and make sure valve is in the closed position.
Use the Bean/Chili setting for 50 minutes (or HIGH pressure). Let the pressure naturally release when finished cooking for 30 minutes, then carefully release the pressure the rest of the way.
Remove the ham bone from the pressure cooker and shred any meat and return it to the pot. Discard the bones and cartilage along with the two bay leaves.

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