Instant Pot Creamy Ham Bone Soup Food

INSTANT POT HAM BONE AND POTATO SOUP

Steps:

• Turn on your pressure cooker and press the Saute button. When the display reads HOT, add the oil and swirl it around the bottom of the metal liner.
• Add the carrots, celery and onion. Saute for 5 minutes stirring occasionally.
• Add the minced garlic, stir and cook for one minute.
• Pour in the chicken stock and add the thyme. Stir to combine.
• Add the ham bone and the diced ham.
• Secure the lid making sure the pressure knob is in the "Sealing" position. Press Cancel then the Manual/Pressure Cook button and use the + or - button to set the timer for 20 minutes.
• When the pressure cooker beeps turn the pressure knob to "Venting" to release the pressure.
• Add the diced potatoes to the pot, stir and secure the lid. Adjust the timer to 5 minutes and turn the knob to the "Sealing" position.
• When the pot beeps, turn the pressure knob to release the pressure again. Remove the lid and remove the ham bone from the soup.
• Adjust the seasonings as needed and serve.

INSTANT POT POTATO HAM SOUP

Steps:

• Turn on the Instant Pot Sauté function (Normal/Med heat). When the display reads "Hot" add the olive oil and butter.
• Add the onion, celery, and carrots. Cook until the vegetables start to soften, and the onions are starting to turn translucent.
• Add the garlic. Sauté for a minute, stirring constantly, until fragrant.
• Add the bay leaf, Coriander powder, nutmeg, thyme, and salt. Stir.
• Pour in the broth and stir.
• Add the potatoes and the ham. Stir.
• Place the lid on the pot and lock it in place. Turn the Steam Release Knob to the Sealing position (except on the Ultra model).
• Cancel the Sauté function.
• Select Manual (or Pressure Cook), and use the +/- buttons (or dial) to choose 5 minutes. High pressure.
• When the cooking cycle has finished, let the pot go into the Natural Release (Warm) mode. You don't have to do anything, it will do this automatically.
• After 15 minutes of Natural Pressure Release, you can manually release the remaining pressure by turning the Steam Release Knob to the Venting position (or pushing the button on the Ultra).
• When the pressure is all out of the pot, and the pin in the lid has dropped, you can open the lid.
• Whisk the flour into the half and half and then whisk it into the soup. Turn on the Sauté setting and keep stirring until the soup thickens. Then cancel the Sauté setting.
• Stir in the cheese, if using.
• Add sour cream, if using, and stir.
• Taste and adjust salt if necessary.
• Garnish as desired and serve.

INSTANT POT LEFTOVER HAMBONE SOUP

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.

CHEESY CREAMY HAM AND POTATO SOUP

Steps:

• Boil ham bone in 4 cups of water in large COVERED stock pot for approx 1 hour. (If omitting this step use 4 chicken bouillon or 4 cups chicken broth instead).
• Remove ham bone and strain stock to remove any debris.
• Boil the 2 med potatoes halved in stock until softened, remove to separate bowl.
• Combine 2 1/4 cups diced potatoes, 1 med onion, DICED HAM, and 3 minced garlic cloves and add to stock. Add salt and pepper to taste. Cook until potatoes are tender.
• Mash 2 halved potatoes with small amount of milk and add to stock (helps to thicken).
• In separate pan, melt butter. Add in flour a tablespoon at a time to make a roux or paste. Add milk and blend well to make a cream sauce.
• Simmer cream sauce for 2 minutes. Add cheese and blend well. Mixture will be very gooey.
• Add cheese blend to soup and gently mix to combine.