Leftover Ham Bone Recipes Instant Pot
Ham and beans are a classic pairing! If you have a left over ham bone from a holiday feast and you’re looking for a delicious way to use it up, you’ve got to try this savory and hearty dish. These Ham and Bean Soup recipes made with leftover ham bone are perfect for a comforting, yet easy dinner.
This Ham and Bean Soup recipe is a great way to use up the leftover ham bone from a holiday dinner. It’s easy to make in the Instant Pot and the results are amazing! The soup is hearty, flavorful, and comforting. Plus, it’s a great way to stretch your food budget and get two meals out of one dinner.
Prep Time
The prep time for this Ham and Bean Soup Recipe is only 10 minutes. All you have to do is chop the onion and celery.
Cook Time
The total cook time for this recipe is only 30 minutes. This includes the time it takes for the Instant Pot to come to pressure and for the pressure to release naturally.
Ingredients
- 1 left over ham bone
- 1 large onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 2 bay leaves
- 4 cups chicken broth
- 2 cups dried white beans, rinsed and picked over
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon salt, or to taste
Instructions
1. Add the diced onion, celery, garlic, thyme, oregano, paprika, pepper, and bay leaves to the Instant Pot and sauté for 3-4 minutes, stirring occasionally.
2. Add the ham bone, chicken broth, and beans to the Instant Pot. Lock the lid in place and turn the steam release valve to the sealing position.
3. Select manual/high pressure and set the timer for 20 minutes. When the timer beeps, turn the steam release valve to the venting position to do a quick pressure release.
4. Carefully remove the lid and remove the ham bone. Discard any fat or gristle and shred the meat from the bone. Add the meat back to the soup.
5. Stir in the apple cider vinegar and salt, to taste. Serve the soup warm with crusty bread or your favorite sides. Enjoy!
Equipment
- Instant Pot
- Wooden Spoon
- Ladle
Notes
This soup can also be made in a slow cooker. To do so, follow the same instructions up to step 3, then transfer the contents to a slow cooker, cover, and cook on low for 8-10 hours.
Nutrition: Per Serving
- Calories: 197 kcal
- Carbohydrates: 25 g
- Protein: 15 g
- Fat: 4 g
- Saturated Fat: 1 g
- Cholesterol: 16 mg
- Sodium: 725 mg
- Potassium: 673 mg
- Fiber: 7 g
- Sugar: 3 g
- Vitamin A: 286 IU
- Vitamin C: 5 mg
- Calcium: 81 mg
- Iron: 3 mg
Recipe Tips
To make this recipe vegetarian, you can omit the ham bone and substitute vegetable broth for the chicken broth. You can also add additional vegetables, such as carrots, bell peppers, and potatoes, for added flavor and nutrition.
If you don’t have white beans, you can use any type of bean, such as pinto beans, black beans, or kidney beans. You can also use a combination of different beans.
To make this recipe even heartier, you can add cooked sausage, diced potatoes, or cooked rice.
This soup can be served as is, or you can garnish it with freshly chopped parsley. You can also serve it with a dollop of sour cream or a sprinkle of shredded cheese.
Leftover Ham and Bean Soup can be stored in an airtight container in the refrigerator for up to 5 days. To freeze, let the soup cool to room temperature and transfer it to a freezer-safe container. It can be frozen for up to 3 months.
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