I really enjoyed this recipe. It had super flavor. And color. And texture. Not too much prep. It's the kind of dish you keep going back for "just a wee bit more." This is somewhere between a soup and a stew, but it is definitely comfort food at its best. And, in the pressure cooker, only five to six minutes to cook.
Try not to use a powdered bouillon since they are mostly salt and chemicals. I use "Better Than Bouillon" whose first listed ingredient is actually ham! As an option, you may also add 1/2 can cream of mushroom soup.
I used what my grocery store calls "Pee-Wee" potatoes, all about one to one-and-one-half inch in diameter.
Do not omit the smoked paprika.
- 1, 1.5-pound ham steak with bone, sliced on the bias into pieces
- 1, 9-ounce package cherry tomatoes (12-15)
- 20-ounces fresh string beans, some cut in half, some left whole
- 1 cup sliced yellow onion
- 3 cups unpeeled fingerling baby potatoes
- 1 10.5-can chicken broth
- 1/2 can cream of mushroom soup (optional)
- 2 small cloves of garlic, minced or pressed
- 1 - 2 teaspoons Better Than Bouillon ham base
- 1-2 teaspoons smoked paprika
- Sour cream (optional)
- Several sprigs fresh thyme, leaves stripped from the stem (optional)
Place Instant Pot on saute mode, medium setting. Add a bit of olive oil and butter. When melted, add onions and ham, ham bone, and sweat for several minutes. Add fresh thyme and garlic. Stir just until fragrant.
Add the chicken stock, one teaspoon bouillon, cream of mushroom soup (if using,) some fresh pepper and one teaspoon smoked paprika. Bring to simmer and taste for seasonings. If needed, add remaining teaspoon of the smoked paprika and bouillon. Add the fresh beans, potatoes and tomatoes.
Turn off saute mode. Secure lid. Turn vent to seal position. Pressure cook on high for 5-6 minutes. Allow to vent naturally.
Remove lid. Stir. If desired, pull out ham, potatoes and beans and place separately on a serving platter with the sauce. Or simply plate up. Serve with a bit of sour cream.