Instant Pot Ham and Potato Soup
A creamy, hearty soup featuring yellow potatoes and savory ham, perfect for chilly evenings and quick meal preparation.
Ingredients
Main Ingredients
- 10 pieces Yellow Potatoes Medium-sized for even cooking.
- 3 cloves Garlic Smashed and minced.
- 3-4 sprigs Fresh Thyme For added flavor.
- 32 oz Chicken Broth For a savory base.
- ½ stick Butter Enhances creaminess.
- 3 tablespoons Cornstarch Used for thickening.
- 3 tablespoons Water To make the cornstarch slurry.
- 1 cup Whole Milk For creamy texture.
- 1 cup Heavy Whipping Cream Adds richness.
- 3 cups Ham (cubed) Provides savory kick.
- 1 cup Cheddar Cheese For a cheesy finish.
Instructions
Preparation
- Wash the yellow potatoes thoroughly and cut them into even cubes.
- Mince the garlic cloves finely.
Cooking
- Combine the cubed potatoes, minced garlic, fresh thyme, butter, and chicken broth in the Instant Pot.
- Seal and cook on manual pressure for 8 minutes, then perform a quick-release.
- Mix the cornstarch with water to create a slurry.
- Stir the mixture in the pot and add the cornstarch slurry.
- Set the Instant Pot to sauté function and add milk, cream, ham, and cheese.
- Stir frequently until cheese melts and mixture comes to a gentle boil (about 5 minutes).
- Turn off the Instant Pot. Mash potatoes for a creamier texture if desired.
- Serve the soup garnished with fresh thyme and black pepper.
Notes
For a thinner soup, use less cornstarch. This soup can be stored in the fridge for up to 3 days or frozen for up to 3 months.