Instant Pot Lentil Ham Stew
Instant Pot Lentil Ham Stew is going to be your new go to recipe for a quick healthy gluten-free legume comfort meal.
Servings: 8
Calories: 231kcal
Ingredients
- 1 tablespoon Olive oil
- 1 Onion
chopped - 4 cloves Garlic minced
- 1 cup Ham chopped (we used gluten free brand)
- 3 Carrots
large peeled and chopped - 1.5 cups Lentils dried brown or green lentils
- 4 cups Chicken broth
or vegetable broth (low sodium) - 32 oz Tomatoes canned chopped
- 3 whole Bay leaves
dried - ½ teaspoon Thyme
dried - 1.5 teaspoon Garam masala
- Salt and pepper to taste
- 3 tablespoon Ham broth
(optional) – from the cooked ham - Cilantro or parsley
for garnish (optional) - Cooked rice to serve (optional)
Instructions
- Set up your instant pot and set to saute. Add olive oil, onion, garlic, ham and carrots and saute for about 5 minutes.
- Add your lentils, chicken or vegetable broth, canned tomatoes, bay leaves, thyme, garam masala, salt and pepper to taste, ham broth and stir. Lock your lid on your instant pot. Set your instant pot to high pressure cook for 15 minutes and switch the steam release handle to SEALING.
- It will take some time for the instant pot to come to temperature maybe up to ½ hour depending on how cold your ingredients were. Allow your instant pot lentil ham stew to cook and allow the natural release of pressure. The lentils will still cook some during the natural release method.
- Once the float valve is in the down position and the instant cooker has released its pressure, carefully open the instant pot lid. Stir your Instant pot Lentil Ham Stew and serve with a side of rice if desired. Garnish with cilantro or parsley, if desired. Enjoy!
Notes
*Feel free to use other hard vegetables of choice like celery, parsnips, sweet potato, etc. If you want to make this recipe vegan, use vegetable broth and hold the ham and ham broth and instead add in some mushrooms.
*Use brown or green lentils. Black and yellow lentil may be used but may need to increase the cook time. Red lentils are not optimal as they become too mushy before the rest of the vegetables have a chance to cook in the stew.
*If you want to make this recipe on the stove top, add all the ingredients as shown above and place on a lid and cook over medium heat until a low boil and then turn down to a simmer and cook for about 30 minutes, stirring occasionally so it does not stick. If your lid is not tight fitting, you may need to add a little extra water along the way to prevent sticking.
* Slow cooker instructions are to add all the recipe ingredients to your slow cooker and cook on high for 4-5 hours or 10 hours on low heat.
*Leftovers last for 3 days in the refrigerator or can be frozen for up to 2 months in a sealed container. You will need to add a little extra water, vegetable broth or chicken broth when reheating. This recipe absorbs some of the liquid as it sits.
*We have a 6-quart instant pot. Please note that dried beans will double their volume when cooked. There is no need to soak your dried beans but if you do it will speed up the cooking process. It is important to use enough liquid to cover the beans while they are cooking in the instant pot.
Nutrition
Serving: 1g | Calories: 231kcal | Carbohydrates: 31g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 662mg | Potassium: 856mg | Fiber: 14g | Sugar: 5g | Vitamin A: 4803IU | Vitamin C: 29mg | Calcium: 55mg | Iron: 4mg