Instant Pot Ham and Lentil Soup
This easy Instant Pot Ham and Lentil Soup recipe is made with a ham bone and leftover ham in the pressure cooker. A delicious way to use up holiday ham!
Servings: 8
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 cup chopped carrots
- 2 celery stalks, chopped
- 1 teaspoon sea salt
- 1 32-ounce carton low sodium chicken broth
- 1 cup lentils, rinsed and sorted
- 1 leftover ham bone
- 2 cups chopped ham
- 2 cups water
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
Instructions
- Hit SAUTE on the Instant Pot, and when it reads Hot, add the olive oil, onions, carrots and celery, sprinkle with sea salt, and cook until slightly soft
- Hit CANCEl, and stir in chicken broth and lentils
- Add the ham bone, chopped ham, water, garlic powder, pepper and smoked paprika
- Place the lid on the Instant Pot, turn vent to Sealing position, and hit PRESSURE COOK for 20 minutes
- Pot will take several minutes to pressurize, then begin counting down and cook for 20 minutes. When pot beeps, allow a 10 minute natural release, then turn knob to venting to quick release remaining pressure
- When pin drops, carefully open lid, remove ham bone, stir, taste to see if more salt is needed, and serve
Notes
Recipe was made in 6-quart Instant Pot electric pressure cooker, but 8 quart can be used without changing ingredient amounts or cook time
Nutrition
Calories: 143kcal | Carbohydrates: 17g | Protein: 11g | Fat: 3g | Cholesterol: 15mg | Sodium: 680mg | Potassium: 291mg | Fiber: 8g | Sugar: 2g | Vitamin A: 2275IU | Vitamin C: 2.5mg | Calcium: 24mg | Iron: 2.2mg
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