Pressure Cooking: Ham Bone -> Ham Stock -> Ham and Lentil Soup

Use your Pressure Cooker / Instant Pot and turn that leftover ham bone into some amazing soup. This is a perfect winter recipe and uses every last bit of a bone-in ham. It also does in an hour what would normally take you 4-6 hours.

Ingredients

Ham Stock

• 1 Leftover Bone-in ham

• 8 Cups Water

• 1 White Onion chopped

• 10 Cloves Garlic crushed

• 1 Tablespoon Whole Peppercorns

Lentil Soup

• 2 Cups Chopped Ham

• 8 Cups Cooking Liquid Ham Stock and Water

• 4 Tablespoons Olive Oil

• 2 Cups Lentils

• 8 Cloves Garlic crushed

• 1 White Onion chopped

• 6 Carrots medium dice

• 2 Red Peppers medium dice

• 1 Cup Green Beans small pieces

Instructions

Making the Ham Stock

• Place the ham bone in your pressure cooker and pour in the 8 cups of water

• Add the onion, garlic and peppercorns and bring to a boil. Seal and cook for 20 minutes when pressure has been reached

• Strain the liquid into a bowl and reserve. You'll probably have about 7 cups. Add water so that you have 8 cups total.

Making the Soup

• Clear out your pressure cooker, bring it back up to medium heat and add the olive oil

• Cook the onions for about 10 minutes until translucent

• Add the ham, garlic, carrots, red peppers and green beans. Mix in well to cover all with the oil.

• Add the lentils, pour in the stock and pressure cook for another 20 minutes

Full Post: https://www.simpleawesomecooking.com/2014/02/ham-lentil-and-vegetable-soup-pressure.html

bon appetit