Instant Pot Creamy Potato Ham Kale Soup Recipes

INSTANT POT CREAMY POTATO SOUP

Steps:

• Select the "saute" setting on the Instant Pot.
• Once it reads "hot" add butter and let melt.
• Add in onions and celery and saute 2 minutes then press "cancel."
• Add in potatoes, carrots and broth and season with salt and pepper to taste. Submerge veggies down into broth.
• Seal lid on Instant Pot, make sure valve is set to "sealing position," then select "manual" mode and 9 minutes.
• Once time is up let pressure come down naturally for 5 minutes then use quick release method to release any remaining pressure.
• In a medium bowl whisk a few tablespoons of milk with the cornstarch then add in remaining milk and whisk.
• Press "cancel" on Instant Pot then select the "saute" setting.
• Pour milk mixture into soup in Instant Pot along with cream cheese.
• Bring mixture to a boil, whisking frequently, and let boil about 1 minute (you can also mash up the potatoes a little if desired).
• Serve warm with cheddar, bacon, and green onions or parsley. Note that soup will thicken as it rests (especially overnight with all those starches, so thin with more milk as desired).
• Recipe source: Cooking Classy

INSTANT POT HAM AND POTATO SOUP

Steps:

• Press the "Saute" button on the Instant Pot, and add the butter, carrot, onion, garlic, and celery to the pot. Cook stirring occasionally for 5 minutes. (This is an optional step. You can dump everything in at once if you want).
• Add the ham, potatoes, and vegetable stock to the Instant Pot. Season with salt, pepper, and thyme, and close the lid. Lock the lid, move the valve to "Sealing" and cook on Manual for 10 minutes.
• When the ham and potato soup is done, and you hear the beep sound, press the Cancel/Keep Warm button. Turn the valve to "Venting" and quick release until all the pressure is out.
• Stir in the heavy cream and serve warm.

INSTANT POT POTATO HAM SOUP

Steps:

• Turn on the Instant Pot Sauté function (Normal/Med heat). When the display reads "Hot" add the olive oil and butter.
• Add the onion, celery, and carrots. Cook until the vegetables start to soften, and the onions are starting to turn translucent.
• Add the garlic. Sauté for a minute, stirring constantly, until fragrant.
• Add the bay leaf, Coriander powder, nutmeg, thyme, and salt. Stir.
• Pour in the broth and stir.
• Add the potatoes and the ham. Stir.
• 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).
• Cancel the Sauté function.
• Select Manual (or Pressure Cook), and use the +/- buttons (or dial) to choose 5 minutes. High pressure.
• 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.
• After 15 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).
• When the pressure is all out of the pot, and the pin in the lid has dropped, you can open the lid.
• 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.
• Stir in the cheese, if using.
• Add sour cream, if using, and stir.
• Taste and adjust salt if necessary.
• Garnish as desired and serve.

INSTANT POT CREAMY POTATO HAM & KALE SOUP

Steps:

• To the Instant Pot, add all of the ingredients but the kale leaves and give it a quick stir.
• Lock the lid and set the pressure valve to sealing.
• Select the Soup/Broth function and adjust time to 15 minutes.
• Once cooking has finished, allow the machine to naturally release pressure for 5 minutes.
• After the 5 minutes, quick release any remaining pressure. To do this I like to use an oven mitt for safety.
• If you like a broth-like soup you can stir in kale now to wilt and serve, if you'd like the soup creamy as pictured proceed to the next step to blend.
• Using either a standard blender or an immersion blender with a narrow/tall bowl or mason jar (I use the wide mouth pint and a half mason jars) transfer 1-2 cups of potatoes and broth only to the jar or blender and blend until smooth and creamy.
• Once potatoes are smooth, pour the mixture back into the soup and stir-through for a creamy consistency.
• Add in the chopped kale, stir until wilted, taste and adjust seasonings and you are ready to serve.
• Top with parmesan cheese if desired or leave it off completely for a dairy free, paleo or whole30 meal. Enjoy!