Instant Pot Ham and Lentil Soup

Instant Pot ham and lentil soup is a hearty way to turn cooked ham into a warming one-pot meal. Lentils simmer with carrots, celery, onion, garlic, thyme, parsley, bay leaves, and chicken broth; a cup of Chardonnay adds the white-wine flavor Dr. J says lifts the soup. Pecorino Romano and fresh parsley finish each bowl.

The recipe starts with a brief sauté to soften the vegetables and brown the ham, then cooks under high pressure for nine minutes. Allow a 20-minute natural release before checking the valve. If you prefer to skip the wine, the source says to replace it with water.

Dr. J’s Kitchen

Instant Pot Ham and Lentil Soup

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Dried lentils and cooked ham pressure-cook with vegetables, herbs, broth, and white wine for a hearty soup finished with Pecorino Romano.

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Course: Soup

Cuisine: American

Ingredients Method Video Notes

Ingredients

  

• 4 cups chicken broth
• 1 cup white wine, such as Chardonnay, or water
• 4 T olive oil
• 1 cup dried lentils
• 1 ½–2 cups diced cooked ham
• 3 carrots, diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 2 garlic cloves, minced
• 3–4 small sprigs fresh thyme or 1 teaspoon dried thyme
• 1 ½ tsp dried parsley
• ½ tsp ground black pepper
• 2 bay leaves
• to taste kosher salt, only if needed at the end
• for garnish grated Pecorino Romano
• for garnish fresh parsley

Method

 

1. Set an 8-quart Instant Pot to sauté. Add the olive oil and heat until shimmering. Add the carrots, celery, and onion; cook for 2 minutes.
2. Stir in the cooked ham. Add the garlic and cook for 1 minute. Pour in the wine and cook for 2 minutes.
3. Add the lentils, thyme, parsley, black pepper, bay leaves, and chicken broth. Stir to combine.
4. Seal the Instant Pot and cook on high pressure for 9 minutes. When the cooking cycle ends, allow a natural release for 20 minutes. If the pressure valve has not dropped, carefully release the remaining pressure.
5. Taste and add kosher salt only if needed. Serve topped with grated Pecorino Romano and fresh parsley.

Video

Notes

The source uses an 8-quart Instant Pot.

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Sauté the vegetables and ham first

The vegetables cook briefly in olive oil before the ham, garlic, and wine are added. The source gives the wine a short cook before the broth and lentils go in.

Release pressure gradually

Allow the full 20-minute natural release after the nine-minute high-pressure cook. Add salt at the end only if the soup needs it, then garnish with Pecorino Romano and parsley.

Can I leave out the wine?

Yes. The source says you can omit the white wine and add water instead.

When should I add salt?

Taste the finished soup and add kosher salt only if needed.

Watch Dr. J Make Instant Pot Ham and Lentil Soup

Watch Dr. J make Instant Pot Ham and Lentil Soup and see how it comes together.