Leave out the potatoes for a LOW CARB version.
1. Place the gammon joint in the Instant Pot’s inner pot, add 2 litres of water, 5 black peppercorns, 1 bay leaf, 3 garlic cloves. Press the “Manual” or “Pressure Cook” button, set 18 minutes with the – and + buttons. Do a natural release at the end (i.e. let the float valve pop back down on its own, you can also release the rest of the steam after 15 minutes). Remove the gammon and reserve. Discard the garlic, bay leaf and peppercorns. Do not drain the stock, leave it in the inner pot, you’ll need it for the soup.
|Gammon joint, water, bay leaf and peppercorns ready to pressure cook in the Instant Pot|
|Press the Manual or Pressure Cook button|
|Programme 18 minutes with the – and + buttons|
1. Add carrots, cabbage and potatoes to the ham stock. Make sure the sealing ring is properly in place as it will have expanded while cooking the ham. Lock the lid in. Steam release handle pointing to Sealing. Press the “Manual” or “Pressure Cook” button, set 5 minutes with the – and + buttons. While that’s cooking, shred or dice the ham, your choice. Do a natural release at the end. Add the shredded /diced gammon back in to warm it up and serve. Enjoy!
|Natural release (wait for the float valve to pop back down), then open the lid and smell the amazing aromas|
|Serve and enjoy! Let me know what you think|
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