I survived Thanksgiving week, which ended up being a relaxed, fun holiday despite the fact that I made more food than any reasonable person should. We ate leftovers for days, and I cranked out 4 big casseroles for the freezer with the remaining turkey. For the holiday, my sister brought a Honey-Baked Ham, and afterward, we froze the ham bone (that still had a good chunk of meat on it) for later use.
A leftover ham bone (or leftover ham in general) is the perfect foundation for 15 Bean Soup, which I typically cook on the stovetop with the above mix. However, I decided to adapt it to the Instant Pot so I could get it done, start to finish, after getting the Heathens from school.
First, I did soak the beans for barely a couple of hours, but I think you can get by without that if necessary. I added the ham bone and rinsed beans to the Instant Pot:
Then, I added 8 cups of chicken stock. I did not add salt because the ham itself is pretty dang salty, and the seasoning packet to be added later also contains salt. I put the lid on, and set it to Manual for 50 minutes on high pressure (note–with that much liquid in the pot, it takes about 20 minutes to come to pressure, so plan accordingly). Once it beeped, I did the quick pressure release, and removed the ham bone. I carefully removed as much meat from the bone as possible, then returned the meat to the pot while discarding the bone. I then added a minced onion, three cloves of minced garlic, a can of fire-roasted diced tomatoes, the juice of a lemon, and the seasoning packet:
I put the lid back on the pot and reset it to Manual for 10 minutes. Once was it done, I did another quick pressure release, stirred, and served with cornbread:
The original recipe calls for sausage and sautéing the onion and garlic. While you can do this with sausage, ham hocks, or generally any smoked meat, I think the Instant Pot negates the need for unnecessary sautéing steps. Overall, we used up every last scrap of ham, which is a good thing because Honey-Baked Hams are not cheap…which is probably why they are so dang tasty. If you want to stretch this, you can also serve it over rice, but I like it as is and my scale could not justify any more calories…like at all…ever. If you need me, I’ll be at the gym.
15 Bean Soup in the Instant Pot/Pressure Cooker
- 1 package Hurst's Cajun 15 Bean Soup Mix
- 1 ham bone with leftover ham if possible, or some ham hocks
- 8 cups chicken stock
- 1 can fire-roasted diced tomatoes
- 1 onion finely chopped
- 3 garlic cloves minced
- juice of 1 lemon
Remove seasoning packed from beans and set aside. If desired, soak beans for a couple of hours.
Place ham bone and leftover ham in Instant Pot. Add drained beans and 8 cups of chicken stock. Place lid on pot and set to Manual for 50 minutes, then do a quick pressure release. Remove ham bone from pot and remove as much ham as possible from the bone. Return ham to the pot and discard bone.
Add the tomatoes, onion, garlic, lemon juice, and seasoning packet to the pot and stir. Return lid to pot and set to Manual for 10 minutes. Do a quick pressure release, stir, and serve.