Best 4 Ham Stock Pressure Cooker Recipes

In the culinary world, ham stock prepared in a pressure cooker has gained recognition as a flavorful and versatile ingredient that elevates the taste of numerous dishes. This beloved cooking method offers a convenient and efficient way to extract rich flavors from ham bones, vegetables, and herbs, resulting in a concentrated and savory broth. Whether you seek to create hearty soups, stews, or simply enhance the flavor of sauces and gravies, learning the art of crafting ham stock in a pressure cooker will unlock a world of culinary possibilities.

Here are our top 4 tried and tested recipes!

HAM STOCK (PRESSURE COOKER)

Ham Stock (Pressure Cooker) image

This is a good ham stock for use in soups or bean dishes. The dried thyme is good for cajun type dishes.

Provided by dividend

Categories Stocks

Time 1h5m

Yield 8 cups

Number Of Ingredients 9

Ingredients

1 smoked ham hock
1 onion, peeled and quartered
2 carrots, peeled and broken in half
2 stalks celery, washed and broken in half
2 garlic cloves, peeled
1 teaspoon black peppercorns
2 bay leaves
1 tablespoon dried thyme, tied in a cheesecloth
10 cups cold water

Steps:

Add all the ingredients to the pressure cooker.
Lock on the lid and bring to pressure over high heat.
Reduce heat to medium and cook for 1 hour.
Let the pressure drop naturally.
Remove the lid and strain through a cheesecloth lined colander.
Cool in the fridge, skim off the fat, and use or divide up for freezing.

PRESSURE-COOKER CHICKEN STOCK

Pressure-Cooker Chicken Stock image

Pressure cookers reduce cooking time by as much as two-thirds without ruining the food's nutritional value -- making them ideal for a long-cooking stock. This recipe is adapted from "The Pressured Cook" by Lorna Sass.

Provided by Martha Stewart

Yield Makes about 2 1/2 quarts

Number Of Ingredients 7

Ingredients

5 pounds chicken parts (wings, backs, legs, and necks), rinsed
10 cups water
2 large carrots, scrubbed or peeled, cut into 1-inch pieces
2 large ribs celery, cut into 1-inch pieces
2 large onions, peeled and cut into 1-inch pieces
1 dried bay leaf
1 teaspoon whole black peppercorns

Steps:

Place chicken and water in an 8 1/2-quart stove-top pressure cooker and bring to a boil over medium-high. Using a ladle, skim impurities and fat that rise to the top. Add vegetables, bay leaf, and peppercorns.
Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 30 minutes. If time permits, let the pressure decrease naturally, about 20 minutes. Otherwise, quick-release the pressure by setting the cooker under cold running water.
Remove the lid, tilting it away from you to allow any excess steam to escape. Allow stock to cool slightly. Strain through cheesecloth set over a fine-mesh sieve. Skim off fat if using immediately, or let cool completely (in an ice-water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing stock.

JANA'S PRESSURE COOKER LENTIL HAM SOUP

Jana's Pressure Cooker Lentil Ham Soup image

Create a delicious ham broth first and use it to cook the lentils along with herbs and cooked vegetables. The pressure cooker cuts down cooking time, but preserves the flavor of each ingredient.

Provided by skewtour

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup

Time 1h

Yield 8

Number Of Ingredients 13

Ingredients

1 ½ pounds smoked ham shanks
10 cups water
1 tablespoon olive oil
1 large yellow onion, chopped
3 carrots, thinly sliced
2 stalks celery, diced
2 cloves garlic, pressed
2 cups lentils
1 ¼ teaspoons dried thyme
1 bay leaf
1 (14.5 ounce) can diced tomatoes
ground black pepper to taste
1 teaspoon vinegar, or more to taste

Steps:

Place ham shanks and water in pressure cooker over medium heat. Cover and lock; bring to 15 pounds of pressure, reduce heat to low, and cook for 20 minutes. Release pressure immediately using method recommended by the manufacturer. Remove cooked ham shanks with a slotted spoon; transfer to a bowl to cool. Separate meat from bone. Transfer ham broth to a separate bowl for later use.
Heat olive oil in the pressure cooker over medium heat; cook and stir onion, carrots, celery, and garlic until tender and reduced, about 20 minutes. Add lentils, 8 cups ham broth, thyme, and bay leaf; cover and lock. Bring pressure up to 15 pounds for 6 minutes; immediately release pressure.
Stir tomatoes, ham, black pepper, and vinegar into soup over low heat until heated through.

Nutrition Facts : Calories 305.7 calories, Carbohydrate 35.6 g, Cholesterol 46.4 mg, Fat 4.8 g, Fiber 16.4 g, Protein 30.9 g, SaturatedFat 1.1 g, Sodium 657.8 mg, Sugar 4.7 g

PRESSURE-COOKER SMOKY WHITE BEANS AND HAM

Pressure-Cooker Smoky White Beans and Ham image

I had never made or even eaten this dish before meeting my husband. Now I make it at least once a week. I serve it with some homemade sweet cornbread. Delicious! -Christine Duffy, Sturgis, Kentucky

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 10 servings.

Number Of Ingredients 9

Ingredients

1 pound dried great northern beans
3 smoked ham hocks (about 1-1/2 pounds)
3 cans (14-1/2 ounces each) reduced-sodium chicken or beef broth
2 cups water
1 large onion, chopped
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons pepper
Thinly sliced green onions, optional

Steps:

Rinse and sort beans. Transfer to a 6-qt. electric pressure cooker. Add ham hocks. Stir in broth, water, onion and seasonings. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , When cool enough to handle, remove meat from bones; cut ham into small pieces and return to pressure cooker. Serve with a slotted spoon. Sprinkle with green onions if desired.

Nutrition Facts : Calories 196 calories, Fat 2g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 594mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 10g fiber), Protein 15g protein. Diabetic Exchanges

Tips:

Choose the right ham bone: For the best flavor, select a ham bone with some meat and fat still attached. You can use a smoked or unsmoked ham bone, depending on your preference. A ham bone with a good amount of connective tissue will produce a more flavorful stock.
Roast the ham bone: Roasting the ham bone before making the stock adds a layer of flavor. Preheat your oven to 400°F (200°C) and roast the ham bone for 30-45 minutes, or until it is browned and fragrant.
Use a variety of vegetables: For a more flavorful stock, use a variety of vegetables, such as carrots, celery, onion, leeks, and garlic. You can also add herbs and spices, such as thyme, rosemary, bay leaves, and peppercorns.
Simmer the stock: Bring the stock to a boil, then reduce the heat to low and simmer for at least 1 hour, or up to 4 hours. The longer you simmer the stock, the more flavorful it will be.
Strain the stock: Once the stock is done simmering, strain it through a fine-mesh sieve or cheesecloth to remove any solids. You can discard the solids or use them to make another dish, such as a soup or stew.

Conclusion:

Ham stock is a versatile ingredient that can be used to make a variety of soups, stews, and sauces. It is also a great way to use up leftover ham bones. By following these tips, you can make a delicious and flavorful ham stock that will add depth and richness to your dishes. With a little effort, you can make a delicious and nutritious ham stock that can be used to create a variety of flavorful meals.