BARBEQUE HAM RECIPES

Name: Cheesy Ham and Potato Soup
Prep time: 5 min
Cook time: 25 min
Yield: 4 - 6 servings
Cuisine: Modern
Ingredients: 2 tbsp butter; 1 small onion (finely diced); 4 cups chicken broth (warmed); 3 lbs gold potatoes (cubed); 12 oz cubed ham; 1 tsp garlic powder; 1/2 tsp pepper; 1/2 cup sour cream; 2 cups shredded sharp cheddar; Snipped chives and additional shredded cheese for serving

CHEESY HAM AND POTATO SOUP – INSTANT POT RECIPES

Cheesy Ham and Potato Soup – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 - 6 servings

Number Of Ingredients 10

Ingredients

2 tbsp butter
1 small onion (finely diced)
4 cups chicken broth (warmed)
3 lbs gold potatoes (cubed)
12 oz cubed ham
1 tsp garlic powder
1/2 tsp pepper
1/2 cup sour cream
2 cups shredded sharp cheddar
Snipped chives and additional shredded cheese for serving

Steps:

Add butter to the Instant Pot. Using the display panel select the SAUTE function.
When butter melts, add onion to the pot and saute until soft, 3-4 minutes.
Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Add potatoes, ham, garlic powder and pepper and stir to combine.
Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for >8 minutes.
When the time is up, quick-release the pressure.
Stir the pot ingredients, then add the sour cream and stir until combined.
Gradually add cheese, stirring between each addition, until the mixture becomes thick and creamy.
Adjust seasonings. Top with chives and additional shredded cheese for serving.

SMOKEY HAM AND PINTO BEAN SOUP – INSTANT POT RECIPES

Smokey Ham and Pinto Bean Soup – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 90 minutes

Yield 4-6 servings

Number Of Ingredients 14

Ingredients

1 1/2 - 2 lbs smoked pork hocks (rinsed)
1 cup diced ham
1 small onion (finely diced)
6 cloves of garlic (minced)
1 tsp celery seed ((or 2 ribs celery diced))
1 tsp ground cumin
1/4 tsp dried oregano
2 bay leaves
1 lb dried pinto beans (rinsed (you do not need to soak))
3 cups unsalted chicken stock
2 cups Water
salt and pepper to taste
1/4 cup diced cilantro
1/2 cup diced fresh tomatoes

Steps:

Add all ingredients except the Toppings to the Instant Pot, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 50 minutes.
When the time is up, let the pressure naturally release for 20 minutes, then quick-release the remaining pressure.
Remove pork hock, slice any remaining meat from the bone and return to the pot.
Serve warm topped with cilantro and tomatoes alongside cornbread or biscuits.

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