Instant Pot Potato Ham Soup

Use some leftover ham, or get some from the deli, throw in some potatoes, and a few veggies, some seasonings, and you will have a rich and creamy, but not heavy, pressure cooker Potato Ham Soup!

Prep time: 15 min / Cook time: 35 min. / Total time: 50 min.

ingredients

1 Tbsp olive oil
2 Tbsp butter, unsalted
1 small sweet onion (Walla Walla, Vidalia, etc.)
2/3 cup celery, diced (about 2 stalks)
1 cup carrots, diced (about 2-3 medium)
3 cloves of garlic, pressed or minced
1 bay leaf
1/4 tsp ground coriander
1/4 tsp ground nutmeg
1/2 tsp dried thyme
1 tsp kosher salt (or 1/2 tsp table salt)
3 cups chicken broth
1-1/2 lbs gold potatoes, diced
2 cups ham, diced (great way to use leftover)

To Finish:
1/4 cup flour
1 1/2 cups heavy cream (or half and half or whole milk)

Optional:
1 cup medium or sharp cheddar cheese, grated
1/2 cup sour cream

Garnish:
Green onions, chopped
Italian parsley, chopped

directions

1. Turn on the Instant Pot Sauté function (Normal/Med heat). When the display reads “Hot” add the olive oil and butter.
2. Add the onion, celery, and carrots. Cook until the vegetables start to soften, and the onions are starting to turn translucent.
3. Add the garlic. Sauté for a minute, stirring constantly, until fragrant.
4. Add the bay leaf, Coriander powder, nutmeg, thyme, and salt. Stir.
5. Pour in the broth and stir.
6. Add the potatoes and the ham. Stir.
7. Place the lid on the pot and lock it in place. Turn the Steam Release Knob to the Sealing position (except on the Ultra model).
8. Cancel the Sauté function.
9. Select Manual (or Pressure Cook), and use the + or – buttons (or dial) to choose 5 minutes.
10. When the cooking cycle has finished, let the pot go into the Natural Release (Warm) mode. You don’t have to do anything, it will do this automatically.
11. After 20 minutes of Natural Pressure Release, you can manually release the remaining pressure by turning the Steam Release Knob to the Venting position (or pushing the button on the Ultra).
12. When the pressure is all out of the pot, and the pin in the lid has dropped, you can open the lid.
13. Whisk the flour into the half and half and then whisk it into the soup. Turn on the Sauté setting and keep stirring until the soup thickens. Then cancel the Sauté setting.
14. Stir in the cheese, if using.
15. Add sour cream, if using, and stir.
16. Taste and adjust salt if necessary.
17. Garnish as desired and serve.

yields

7 servings

source

Simply Happy Foodie