5 from 1 vote
Ham Lentil and Vegetable Soup in the Pressure Cooker
Ham, Lentil and Vegetable Soup (Pressure Cooker Version)
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 

Use a leftover bone-in ham to make an amazing ham stock and then a delicious lentil and vegetable soup.  A Pressure Cooker, or Instant Pot, saves a significant amount of time

Course: Soup
Cuisine: American
Servings: 6 Bowls
Author: Tony Bailey
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
  • 1/2 Teaspoon Baking Soda
Instructions
Making the Ham Stock
  1. Place the ham bone in your pressure cooker and pour in the 8 cups of water
  2. Add the onion, garlic and peppercorns and bring to a boil. Seal and cook for 20 minutes when pressure has been reached
  3. 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
  1. Clear out your pressure cooker, bring it back up to medium heat and add the olive oil
  2. Cook the onions for about 10 minutes until translucent
  3. Add the ham, garlic, carrots, red peppers and green beans. Mix in well to cover all with the oil.
  4. Add the lentils, pour in the stock and pressure cook for another 20 minutes