Instant Pot Ham and Lentil Soup: A Hearty Recipe for Holiday Leftovers
Transform your holiday ham bone and leftover ham into a warming, delicious meal with this incredibly easy Instant Pot Ham and Lentil Soup recipe. Perfect for those post-celebration days, this pressure cooker marvel turns humble ingredients into a rich, flavorful soup that’s both comforting and budget-friendly. Say goodbye to food waste and hello to a hearty bowl of goodness that the whole family will love.
The Magic of Leftover Ham: Why This Soup is a Must-Try
After a festive holiday feast, you’re often left with a substantial ham bone and plenty of succulent leftover ham. Instead of letting these valuable ingredients go to waste, turn them into a culinary masterpiece. This Instant Pot Ham and Lentil Soup recipe is not just about using up leftovers; it’s about extracting every last drop of flavor from that ham bone to create a deeply savory broth that forms the backbone of this satisfying soup. It’s a testament to frugal cooking that doesn’t compromise on taste.
While many traditional ham bone soups feature beans, this recipe opts for the tender, earthy goodness of lentils. Lentils cook quickly in the Instant Pot, absorbing all the wonderful flavors from the ham bone and vegetables, resulting in a creamy texture that’s incredibly satisfying. This variation is particularly popular with families who prefer lentils over beans, offering a delightful alternative that’s equally nutritious and filling.
The Instant Pot makes this process effortless. Gone are the days of simmering soup on the stovetop for hours to achieve a deep flavor. With the magic of pressure cooking, you can have a richly flavored, homemade ham and lentil soup on your table in under an hour, making it perfect for a busy weeknight meal or a leisurely weekend lunch.
Crafting the Perfect Ham and Lentil Soup: A Step-by-Step Guide
Making a flavorful soup begins with building layers of taste. While the Instant Pot is famed for its “dump and go” convenience, taking a few extra minutes to sauté your aromatic vegetables can significantly enhance the depth and complexity of your soup. This simple step helps to soften the veggies and release their natural sweetness and savory notes, setting a robust foundation for the rest of the ingredients.
Building Flavor: Sautéing Your Aromatics
The first step involves using the Instant Pot’s Sauté function. A little olive oil, along with chopped onions, carrots, and celery, are gently cooked until they begin to soften. This process, often referred to as building a mirepoix, is crucial for developing the foundational flavors of the soup. A sprinkle of sea salt at this stage helps to draw out moisture from the vegetables, intensifying their taste.
Layering the Ingredients for Richness
Once your vegetables are softened, it’s time to add the remaining ingredients. Begin by deactivating the Sauté function. Pour in low-sodium chicken broth and add the rinsed and sorted lentils. Then, introduce the star of the show: your leftover ham bone and generous chunks of chopped ham. Water, garlic powder, black pepper, and smoked paprika complete the flavor profile, adding warmth and a hint of smokiness that perfectly complements the ham.
For an extra touch of homemade goodness, consider adding celery leaves. This is a family secret passed down through generations, and while optional, it contributes an subtle, herbaceous depth to the broth. It’s these small traditions that often make a recipe truly special.
Pressure Cooking to Perfection
With all ingredients in the pot, seal the lid, set the vent to the Sealing position, and select the Pressure Cook (or Manual) setting for 20 minutes. The Instant Pot will take a few minutes to come to pressure before the cooking time begins. This 20-minute cooking period is ideal for tenderizing the lentils to a melt-in-your-mouth consistency and extracting all the robust flavors from the ham bone, creating a deeply savory and aromatic broth.
The Art of Pressure Release and Final Touches
Once the cooking cycle is complete, allow a 10-minute natural pressure release (NPR). This crucial step helps prevent frothing and ensures that the flavors continue to meld beautifully. After 10 minutes, carefully turn the venting knob to quick release any remaining pressure. When the float valve drops, it’s safe to open the lid.
Remove the ham bone and any celery leaves if you added them. Give the soup a good stir, and then taste it before serving. Hams are often salty, so it’s always best to start with a minimum amount of added salt during cooking and adjust to your preference at the end. Serve hot, perhaps with a garnish of fresh parsley or a dash of hot sauce for an extra kick.
Tips for the Best Instant Pot Ham and Lentil Soup
- Choose Your Ham Wisely: A bone-in ham is essential for deep flavor. The more meat on the bone, the richer your broth will be. If your ham bone has very little meat left, consider adding an extra cup of chopped ham.
- Lentil Variety: Brown or green lentils work best for this soup as they hold their shape well during pressure cooking. Red lentils tend to break down more, resulting in a creamier, thicker soup, which some might prefer. Make sure to rinse lentils thoroughly before adding them to remove any debris.
- Seasoning is Key: Since ham can vary greatly in saltiness, always taste and adjust seasoning at the end. Freshly ground black pepper and a pinch of cayenne or red pepper flakes can elevate the flavors.
- Don’t Skimp on Sautéing: Even though it’s an Instant Pot recipe, the sautéing step for vegetables truly makes a difference in flavor depth.
- Deglaze the Pot: After sautéing, if you notice any browned bits stuck to the bottom of the pot, add a splash of broth and scrape them up with a wooden spoon. This prevents the “burn” error and adds more flavor.
- Herbs & Spices: Beyond the recipe, consider a bay leaf during cooking, or fresh thyme/rosemary for an aromatic boost. A dash of apple cider vinegar at the end can brighten the flavors.
Variations & Customizations
This Instant Pot Ham and Lentil Soup is wonderfully adaptable. Feel free to experiment with different ingredients to suit your taste:
- Add More Vegetables: Incorporate diced potatoes, sweet potatoes, parsnips, or even a handful of spinach or kale during the last few minutes of cooking or after the pressure release.
- Spice It Up: For a soup with a bit more kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce when serving.
- Creamier Texture: If you prefer a thicker, creamier soup, you can mash a portion of the cooked lentils against the side of the pot before serving, or blend a small amount of the soup with an immersion blender.
- Smoky Flavor Boost: If you don’t have smoked paprika, a tiny drop of liquid smoke can impart a similar quality, but use it sparingly!
- Herbaceous Notes: Fresh parsley or dill stirred in at the end can add a bright, fresh finish.
Serving Suggestions
This hearty soup is a meal in itself, but it pairs wonderfully with a few simple accompaniments:
- Crusty bread or sourdough for dipping.
- A light green salad with a vinaigrette dressing.
- Cornbread or biscuits for a classic comfort food pairing.
- A sprinkle of grated Parmesan cheese on top just before serving.
Storage, Freezing, and Reheating
Leftover ham and lentil soup is fantastic for meal prep! It tends to taste even better the next day as the flavors continue to meld.
- Refrigerator: Store cooled soup in an airtight container in the refrigerator for up to 3-4 days.
- Freezing the Ham Bone: Yes, you can absolutely freeze your leftover ham bone for later use! Simply place it in a freezer-safe bag or container. You can use it directly from frozen in this soup recipe, or thaw it first.
- Freezing the Soup: This soup freezes beautifully. Allow it to cool completely, then transfer to freezer-safe containers or bags. It can be frozen for up to 3 months.
- Reheating: Thaw frozen soup in the refrigerator overnight. Reheat gently on the stovetop over medium-low heat, or in the microwave, until heated through. You might need to add a splash of broth or water to thin it out if it has thickened too much.
Pin
Instant Pot Ham and Lentil Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 cup chopped carrots
- 2 celery stalks, chopped (plus leaves if desired)
- 1 teaspoon sea salt (or to taste)
- 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. Once it reads “Hot,” add the olive oil, chopped onions, carrots, and celery. Sprinkle with sea salt and cook until the vegetables are slightly softened, stirring occasionally (about 5-7 minutes).
- Hit CANCEL. Stir in the low sodium chicken broth and rinsed lentils, scraping up any browned bits from the bottom of the pot with a wooden spoon.
- Add the ham bone, chopped ham, water, garlic powder, black pepper, and smoked paprika to the pot.
- Place the lid on the Instant Pot, turn the venting knob to the Sealing position, and select PRESSURE COOK (or Manual) for 20 minutes.
- The pot will take several minutes to come to pressure before the 20-minute countdown begins. Once cooking is complete and the pot beeps, allow a 10-minute Natural Pressure Release (NPR). After 10 minutes, carefully turn the knob to venting for a Quick Release of any remaining pressure.
- When the float valve drops, carefully open the lid. Remove the ham bone and any celery leaves if they were added. Stir the soup, taste, and add more salt or seasoning if needed. Serve hot.
Notes
This recipe was developed using a 6-quart Instant Pot electric pressure cooker, but an 8-quart model can be used without adjusting ingredient amounts or cook time.
Nutrition
, 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Frequently Asked Questions (FAQs)
Q: Can I make this soup without an Instant Pot?
A: Yes, you can! On the stovetop, you would sauté the vegetables in a large pot. Then, add all other ingredients, bring to a boil, reduce heat, cover, and simmer for 1.5 to 2 hours, or until lentils are tender and flavors have melded. The cooking time will be significantly longer.
Q: What if I don’t have a ham bone?
A: While the ham bone adds incredible depth of flavor, you can still make this soup. Use more chopped ham (at least 3-4 cups) and consider adding a smoked ham hock or a teaspoon of liquid smoke to the broth for a similar smoky essence. You might also want to increase the chicken broth for extra flavor.
Q: Can I use different types of lentils?
A: Green or brown lentils are recommended as they hold their shape well. Red lentils break down more and create a mushier, thicker soup, which is fine if that’s what you prefer. Avoid French green (Puy) lentils if you want them to be very tender, as they tend to stay firmer. Black lentils (beluga) also hold their shape well and add a beautiful color.
Q: How long does a ham bone last in the refrigerator?
A: It’s best to use a ham bone within 3-5 days of the ham being cooked if stored in the refrigerator. If you’re not planning to make soup within that timeframe, it’s best to freeze it.
Q: Is this soup gluten-free?
A: Yes, this Instant Pot Ham and Lentil Soup recipe is naturally gluten-free, provided your chicken broth is certified gluten-free. Always check ingredient labels to be sure.
Embrace Comfort and Flavor with This Easy Recipe
This Instant Pot Ham and Lentil Soup is more than just a way to use up holiday leftovers; it’s a celebration of rich, savory flavors and the joy of creating something truly nourishing with minimal effort. It’s hearty, healthy, and incredibly satisfying, making it an instant classic in your rotation of Instant Pot recipes. We hope you enjoy this easy recipe as much as we do!
