Instant Pot Ham Bone Soup
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.
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
Instructions
- 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!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave or stovetop.
Nutrition
Calories: 126kcal | Carbohydrates: 19g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 811mg | Potassium: 154mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3920IU | Vitamin C: 6mg | Calcium: 68mg | Iron: 2mg