Instant Pot Ham And Lentil Soup Food

INSTANT POT LENTIL AND HAM SOUP

Steps:

• Set the instant pot to saute and add the olive oil. When it's hot add the chopped onion and fry until softened (around 3 minutes).
• Add the paprika, thyme, basil and bay leaf followed by the carrots and celery.
• Now add all the remaining ingredients and put the lid on the instant pot.
• Set on high pressure for 25 minutes. Leave under pressure for a further 15 minutes and then remove the lid. Stir everything together.
• Serve and enjoy.

HAM & LENTIL SOUP (INSTANT POT & SLOW COOKER)

Steps:

• Press the sauté button on the Instant Pot, and add the oil, onions, celery, carrots and garlic to the pot. Stir-fry for 5 minutes. (This is an optional step. You can dump everything in at once if you want).
• Add the remaining ingredients to the pot.
• Secure the lid, close the pressure valve and cook for 35 minutes at high pressure.
• Allow the pressure to release naturally.
• Remove the ham bone from the pot. Once cool enough to handle, remove the meat from the bone and put it back in the pot.
• Serve the soup with fried pieces of chopped ham (make sure you do this! It takes the soup to another level!).
• Add everything to the slow cooker and cook on low for 8 hours.
• Serve the soup with fried pieces of chopped ham (make sure you do this! It takes the soup to another level!).

INSTANT POT HAM AND LENTIL SOUP

Steps:

• 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

INSTANT POT® LENTIL AND HAM SOUP

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.

SLOW COOKER LENTIL AND HAM SOUP

Steps:

• In a 3 1/2 quart or larger slow cooker combine the lentils, celery, carrots, onion, garlic and ham. Season with basil, thyme, oregano, the bay leaf and pepper. Stir in the chicken broth, water and tomato sauce. Cover and cook on Low for 11 hours. Discard the bay leaf before serving.

LENTIL HAM SOUP

Steps:

• Stir chicken broth, water, carrots, celery, onion, lentils, garlic, and red wine vinegar together in a large stockpot; bring to a boil, reduce heat to low, and cook at a simmer until the carrots are tender, about 10 minutes.
• Stir ham, mustard, salt, and pepper into the soup; continue cooking until the lentils are tender, 20 to 30 minutes more.