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A bowl of ham and lentil soup topped with grated Pecorino Romano and fresh parsley.
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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