Instant Pot Ham Bone Soup Recipe (2024)

FAQs

How long does soup function take on Instant Pot? ›

When the feast is done, don't toss the ham bone or give it to the dog (experts say that's not safe). Instead, freeze the ham bone so you can use it later to add flavor to a soup or make homemade ham broth or stock. A ham bone will keep in the freezer for at least a few months.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Ham Bone Soup Recipes

Depending how much meat comes off the bone, you may be able to reuse it if you refrigerate it between uses. Salt and pepper the recipe to taste.

Garnishing your soup with fresh herbs will bring out the taste of the soup really well. You may go for basil leaves for your bland tomato soup while crushed cilantro would go well with tortilla soup. However, if it's chicken noodle soup then adding chopped thyme would be the tastiest idea.

You can either make this soup using leftover ham and a ham bone or you can use a meaty ham shank. If you use a ham bone, you'll add the chopped ham at the end of cooking. If you are using a ham shank, you'll need to remove it after the soup cooks.

The bone can be stored in the fridge, well wrapped for up to 3 days. The ham bone can also be frozen for up to 3 months. We don't even defrost it when making this soup, just place it in the water and add about 15-20 minutes to the cooking time.

Ham bones leftover from a city or country ham make a rich and comforting broth that works well as the backbone for rich soups or comforting risotto. You can also try cooking winter greens like collards or kale in ham broth for a tender, flavorful side dish.

Heavy cream

Use heavy cream as a keto-friendly thickening option for your soups and broths. Heavy cream has more fat than regular whole milk, so you can add it to your soup recipes without worrying about it curdling.

What does cornstarch do to soup? ›

Cornstarch, or corn flour, can be used to thicken soup through its high starch content. Cornstarch is a great thickener for soup because only a little bit is needed to significantly thicken a soup, and it will not affect the flavor profile of the soup.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

Bone broth should be cooked for a minimum of 12 hours.

Although a richer, thicker stock is achieved with 24 to 48 hours. The slow cooker is ideal if you'd like a 48-hour broth.

Submerge bone in cold water and add leftover ham scraps. Bring to a rolling boil and reduce heat to a simmer. Skim any foam that appears on top during the first 30 minutes. Simmer for 3-4 hours or until ham that clings to the bone is limp and can be pulled off easily.

Whole cured hams last in the refrigerator for up to a week. However, fresh ham only lasts a few days in the refrigerator, about three or four once you've cooked it. It doesn't matter if the ham is whole or sliced; the lack of preservatives allows it to spoil more quickly.

Instant Pot SOUP Setting (SOUP/BROTH BUTTON) The default Instant Pot soup setting is pre-programmed to set the pot to cook at HIGH pressure for 30 minutes. The soup program brings the contents of the pot to a slow simmer and results in a clear broth due to lack of boiling motion.

Most soups will take 60 to 90 minutes to process in a pressure canner depending upon size (pints or quarts) and ingredients. Never can soup in half-gallon containers. Use caution to avoid packing ingredients too solidly in the jars.

Bring it all to a boil, then simmer. You will know it's done when it's all tender, anywhere from 25 minutes to 3 hours depending on the ingredients. Meat is a luxurious addition to any soup. When you can, choose stewing cuts, such as chicken legs, pork shoulder, beef chuck, short ribs or shank.

Not all soups take a long time, but you need to let the flavors meld to get the best results, this is why most soups taste better the second day. Because, to make soup from water, bones & meat, vegetables, spices, etc. takes quite a while, of simmering, in order extract & “meld” the flavors.