Instant Pot Leftover Hambone Soup
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The best way to use up leftover ham! With the most flavorful broth, this hearty, cozy soup is so simple yet SO SO GOOD.
I honestly look forward to the leftover ham more so than the holiday ham itself.
I just get so excited to repurpose the leftovers, whether that’s in some ham and cheese drop biscuits, baked ham and cheese croissants, or this hambone soup.
Yes, hambone soup is one of my all-time holiday favorites.
I didn’t even know you could use your leftover hambone until 2013! Since then, I have been making this stovetop version every. single. year. It’s cozy, it’s hearty, and it’s loaded with so many hearty veggies (another great way to use up your holiday leftovers!) to complement the sweet chunks of ham.
It is perfection. And now you can make it right in the pressure cooker without any kind of babysitting or fuss, creating the most flavorful ham stock ever.
Serve with crusty bread and keep warm during this winter season! I just read there’s a winter storm headed to the northeast!
Instant Pot Leftover Hambone Soup
Ingredients
- 1 leftover hambone
- 1 sweet onion, diced
- 1 bay leaf
- 1 ½ cups leftover diced ham
- 2 carrots, peeled and diced
- 1 russet potato, peeled and diced
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 cup frozen corn kernels
- 3 cloves garlic, minced
- 3 sprigs fresh thyme
- 2 tablespoons chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Place hambone, onion and bay leaf into a 6-qt Instant Pot®. Add enough water to almost cover the bone without passing the max line of the insert, about 7 cups.
- Select manual setting; adjust pressure to high, and set time for 30 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions; remove and discard hambone and bay leaf.
- Add ham, carrots, potato, beans, corn, garlic and thyme. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in parsley; season with salt and pepper, to taste.
- Serve immediately.
Did you make this recipe?
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After making this soup I found the broth to be too runny… I like a more thicker soup. So I strained out all the veggies, then added another drained can of cannellini beans to the broth and used an immersion blender to thicken up the broth. Then added the strained veggies back in and the soup was a lot thicker. The taste is great however Chungah!
I was about to give up on this recipe because I do not like beans at all. Until I saw your suggestion to mash down the beans and I can now enjoy this fabulous soup so thank you for the suggestion.
You could also use some ditalini (or other small) pasta in place of the beans, which is what I plan to do. Our house is NOT pr0-bean. Ha ha.
Could I add lentils instead of beans?
How does the flavor of this recipe compare to the stovetop version? Debating whether to try it out in the IP or try your original recipe. Thank you!
This is a great question. I guess you have to cook both and have your own comparison.
I am going to try both. I’m going to put the ham bone in the IP and cook it until the marrow comes out and then let it cool for the night. The next day I will make the stovetop recipe with the bone broth from the IP. I hope it is as delicious as everyone says!
I’m so hoping this will be a 5-star review after I make this tomorrow. I had to post however and give you a big thanks for a recipe that isn’t just another ham and beans. Don’t get me wrong, I love ham and beans but I was looking for something different and this sounds like a winner. I’m new to the IP world…I just got mine a week ago but you have become my go-to guru.
This is one of our very favorite soups! I am anxious to try the IP version, although the stove top version I‘ve been making was simple enough You have great recipes, Chungah!
This is one of my absolutely favorite soups. And I love soups! My husband looks for this every Christmas and Easter after we finish the ham dinner. Seriously, the ham broth MAKES this. My whole family (6 kids, ages 3-19) devours it. So good, and so glad I found this a few years ago.