INSTANT POT HAM BONE BROTH
Provided by Corinne Schmitt
Time 1h25m
Number Of Ingredients 8
Steps:
- Add all ingredients to the Instant Pot.
- Secure the Instant Pot lid and close sealing valve.
- Cook on high pressure for 60 minutes. When time ends, allow for natural release.
- Strain broth into mason jars (or other storage container). Discard ham bone and vegetables.
- Store in refrigerator or freezer.
Nutrition Facts : Calories 16 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 24 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
INSTANT POT LEFTOVER HAMBONE SOUP
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
Categories instant pot
Yield 8 servings
Number Of Ingredients 12
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
This is one reason I love my Instant Pot®. I can pull a frozen ham from the freezer, put it in the Instant Pot® with just 3 ingredients and, with almost no effort, have dinner on the table.
Provided by Brandi Doss Russell
Categories Main Dish Recipes Pork Ham Whole
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Place ham on a trivet and set it inside a multi-functional pressure cooker (such as Instant Pot®). Pour crushed pineapple over ham. Sprinkle brown sugar and drizzle maple syrup on top. Secure the lid with vent closed.
- Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove ham and trivet. Cut ham into slices and place on a plate.
- Select Saute setting on the pressure cooker. Mix cornstarch with water until smooth. Stir mixture into the pot, bring to a boil, and stir until thickened. Pour sauce over the ham.
Nutrition Facts : Calories 356.2 calories, Carbohydrate 20 g, Cholesterol 63.6 mg, Fat 21.1 g, Fiber 0.5 g, Protein 21.2 g, SaturatedFat 7.5 g, Sodium 1460.5 mg, Sugar 17.8 g
INSTANT POT® LENTIL AND HAM SOUP
A delicious and hearty soup when you don't have all day. Just about one hour til yum! Thank you queendiva1 for a great base recipe!
Provided by nolteteam
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 1h
Yield 10
Number Of Ingredients 17
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and warm for a few minutes. Add onion and celery; saute for 2 minutes. Add carrots; saute for 4 minutes. Add garlic and cook for 2 minutes. Stir in ham, lentils, basil, oregano, and thyme. Add chicken broth, tomato sauce, and water. Stir in bay leaf.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove lid carefully. Discard bay leaf. Stir salt, lemon juice, and pepper into the soup.
Nutrition Facts : Calories 157.4 calories, Carbohydrate 16.7 g, Cholesterol 13.8 mg, Fat 5.7 g, Fiber 7.1 g, Protein 9.9 g, SaturatedFat 1.6 g, Sodium 1104 mg, Sugar 3.3 g
INSTANT POT HAM BROTH
Instant Pot Ham Broth. Have a few ham hocks? A leftover ham bone? Pressure cooker ham broth is a versatile building block for your recipes.
Provided by Mike Vrobel
Categories Basics
Time 1h35m
Number Of Ingredients 9
Steps:
- Put the ham hocks, onions, carrot, celery, garlic, bay leaves, salt, and peppercorns in an Instant Pot or other pressure cooker, then pour in 8 cups of water. (The water should cover everything - you can add more if you need to, up to the max fill line of your cooker.)
- Lock the lid and pressure cook on high pressure for 60 minutes in an Instant Pot or other electric pressure cooker (use Manual or Pressure Cook mode in an Instant Pot) or for 50 minutes in a stovetop pressure cooker. Let the pressure come down naturally - about 30 minutes. (It takes a long time for all that water to cool off.) If you're in a hurry, let the pressure come down naturally for 20 minutes, then quick release the remaining pressure.
- Unlock the lid and open it away from you to avoid any hot steam. With a slotted spoon, scoop the ham hocks and vegetables out of the pot and discard; they gave their all to the broth. Strain the broth through a fine mesh strainer. Refrigerate the broth for a couple of days, or portion into 2-cup containers and freeze for up to 6 months.
Nutrition Facts : ServingSize 1 cup, Calories 38 calories, Sugar 0.3 g, Sodium 227 mg, Fat 1.4 g, SaturatedFat 0.4 g, Carbohydrate 2.9 g, Fiber 0 g, Protein 4.8 g, Cholesterol 0 mg
BEEF BONE BROTH IN THE INSTANT POT®
Savory, warm, soothing, and everything you want in a bone broth. Pepper, coriander, and cloves all shine, adding warmth and depth of flavor, but none overpower in any way. Drink warm as-is, or use as a base for soups, stews, etc. Broth will keep in the freezer for up to 2 months.
Provided by Marianne Williams
Time 4h25m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Place beef bones on a large rimmed baking sheet.
- Bake in the preheated oven until bones are browned and charred in spots, about 40 minutes, turning once halfway through.
- Transfer bones to an 8-quart multi-functional pressure cooker (such as Instant Pot®). Add carrots, onion, garlic, apple cider vinegar, and bay leaves; pour in enough water to cover. Select Saute function and bring to a boil, uncovered, about 20 minutes.
- Once boiling, skim top of liquid to remove any foamy bits and impurities; discard. Add peppercorns, coriander seeds, and cloves. Cancel Saute function.
- Close and lock the lid. Select high pressure according to manufacturer's instructions and seal the steam release handle; set timer for 2 hours. Allow 30 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes. Release remaining pressure carefully using the quick-release method, 1 to 2 minutes. Unlock and remove the lid.
- Place a large fine-mesh sieve lined with cheesecloth over a large pot or 8-cup liquid measure. Remove and discard bones. Pour broth mixture into sieve. Press on solids until all liquid has drained. Discard solids; skim off any fat from surface, if needed, and stir salt into broth.
- Divide among serving containers and serve immediately, or let cool to room temperature, about 45 minutes, and store in the refrigerator for up to 3 days.
Nutrition Facts : Calories 25.1 calories, Carbohydrate 5.5 g, Fat 0.1 g, Fiber 1 g, Protein 0.8 g, Sodium 380.7 mg, Sugar 1.4 g
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