Next time you enjoy ham, don’t toss the bone! I don't know what it is, but ham bone broth made in your instant pot makes the most amazing soup. The instant pot pulls out and infuses all of the ham flavors and speeds up the cooking process. You will have a deliciously seasoned bone broth with little bits of ham that fall off the bone. The secret ingredient: vinegar! It helps break down the bone and bring out all of the minerals.
Swap out any kinds of bean and veggies you have on hand -- this recipe is good with so many different variations of vegetables and herbs. Sometimes I like to smash half of my beans and peas in this recipe to give the soup a creamier consistency -- but you can skip that part and enjoy a brothier soup, like below. Whatever you do, make sure to have crusty bread on hand for dipping!
Ingredients:
Bone Broth:
- Ham bone
- 1 Tablespoon apple cider vinegar (white vinegar is fine too)
- One onion quartered
- 2 garlic cloves
- 2 bay leaves
- 7-8 cups of water (enough to fill to one inch below the max fill line of your instant pot)
Soup:
- 1 cup carrots, chopped
- 1 small onion, chopped
- 1 cup celery, chopped
- 2 cans white cannellini beans or navy beans
- 1 can fire-roasted diced tomatoes
- 2 cups kale, chopped
- Salt and pepper to taste
Directions:
- Roast your ham bone in the oven for 20 minutes on 350.
- Add all broth ingredients to your instant pot and fill with water to one inch below the max fill line. Seal the lid. Select the manual setting and set on high pressure for 120 minutes, then a full natural release.
- After the full natural release, strain the broth and return the clear broth and ham bits that came off of the bone to the instant pot.
- Remove any ham left on the bone, chop it, and add back to the pot.
- Add carrots, onion, celery, beans, and tomatoes (and any other leftover chopped ham if you have some) to the instant pot. Be sure to only fill to the line so you don't overfill. Seal the lid. Select the manual setting and set on high for 20 minutes, then a quick release.
- After the quick release, stir in chopped kale and salt and pepper to taste.
Serve with your favorite crusty bread and enjoy!
*For a quicker version, skip making the bone stock. Add all soup ingredients, but swap out chicken stock for the water and omit quartered onion. Seal lid. Select the manual setting and set on high for 35 minutes, then a quick release. Remove the bay leaves and serve.
Want to make a different kind of bone broth, like chicken? No problem -- follow the same steps for bone broth using a different type of bone. Use marrow bones so you get plenty of gelatin and collagen. Voilà! You’ve just made bone broth!
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