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Pressure Cooker Lentil and Hambone Soup | DadCooksDinner.com

Pressure Cooker Lentil and Hambone Soup


  • Author: Mike Vrobel
  • Total Time: 55 minutes
  • Yield: 3 quarts of soup 1x

Description

Pressure Cooker Lentil and Hambone soup. What do I do with a leftover hambone? Make soup, of course. Lentil soup in under an hour, thanks to my pressure cooker.


Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 1 onion, minced
  • 2 large carrots, cut into 1/2 inch pieces
  • 3 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes
  • Bone from 1 ham, meat still attached
  • 1 pound brown lentils, picked over and rinsed
  • 8 cups water
  • 1 teaspoon sherry wine vinegar (or balsamic vinegar)
  • salt and pepper to taste

Instructions

  1. Saute the aromatics: Heat the vegetable oil in the pressure cooker pot over medium-high heat until the oil is shimmering. Add the onion, carrots, and garlic to the pressure cooker pot, and then sprinkle with the salt and red pepper flakes. Saute until the onion softens, about five minutes.
  2. Everything in the pot: Add the ham bone to the pot, then the pour in the lentils and cover with the water. (It's OK if the end of the bone pokes up out of the water.) Lock the lid on the pressure cooker.
  3. Pressure cook the soup for 15 minutes with a natural pressure release: Pressure cook at high pressure for 15 minutes in an electric pressure cooker, or for 12 minutes in a stovetop cooker. (On the Instant Pot, use the Manual setting, and set the cook time for 15 minutes.) Let the pressure come down naturally, about 20 more minutes. Remove the lid, tilting it away from you to avoid any hot steam.
  4. Thicken, season, and serve: Fish the hambone out of the pot and set it aside until it is cool enough to handle. While the bone cools, scoop 2 cups of lentils and broth out of the cooker and puree them (I put them in a quart measuring cup and use my stick blender.) Pour the pureed lentils back into the pot. Pull the ham from the hambone, discard any pieces of fat or gristle, chop the ham into rough 1/4 inch cubes, and stir the ham into the pot. Add the sherry vinegar, then add salt and pepper until you just taste the salt on the tip of your tongue. (The soup will already be seasoned by the salty ham; I usually add a teaspoon of kosher salt to the pot.)

Notes

  • No ham bone? Substitute 2 smoked ham hocks.
  • No pressure cooker? No worries. Cook everything in a dutch oven with a lid. Follow the instructions until the “pressure cook” step. Instead of pressure cooking, cover the pot, bring it to a boil, then reduce the heat and simmer for an hour. Continue with the “thicken, season and serve” step.

Tools

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Weeknight Dinner
  • Method: Pressure Cooker
  • Cuisine: American