With left over ham and ham
bone, you can make a fast yummy meal in your instant pot.
Ingredients
7 SERVINGS
3 tablespoons olive oil
3 cloves garlic (minced)
3 medium carrots (peeled and
sliced)
1 yellow onion (chopped)
1/4 cup flat leaf parsley
(finely chopped)
1 teaspoon salt
1 teaspoon pepper
1 ham bone (leftover cooked,
preferably with a bit of meat still attached)
1 cup chopped ham
1 russet potato (peeled and
cut into small cubes)
1 cup frozen corn
15 ounces kidney beans
(rinsed and drained)
14.5 ounces diced tomatoes
32 ounces chicken broth
(container, or chicken stock)
Set to saute the Instant Pot.
Heat the olive oil and stir in the garlic, carrots, onion, parsley, salt,
pepper and sauté for 3 minutes or until tender and fragrant.
Along with the sliced ham,
potatoes, corn, kidney beans, diced tomatoes and chicken stock or broth, add
the ham bone to the pot. Place the cover on the pot and set the timer at high
pressure for 10 minutes (soup setting). Before it starts cooking, it will take
the IP about 28 minutes to build up pressure.
Let pressure escape naturally
for 5 minutes when cooking is finished. Do a fast release and take the cover
off. Move the ham bone gently to a cutting board using a tongue. Pick the
remaining meat from the bone using a fork. Send the meat back to instant pot,
discard bone, stir and serve!
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