Instant Pot Ham And Potato Soup Recipes

INSTANT POT HAM AND POTATO SOUP

Steps:

• Select SAUTE and HIGH, once HOT add the oil. Once the oil is shimerring add the ham and saute for 3-5 minutes, until golden brown.
• Add the rest of the ingredients from the SOUP section, except the sour cream.
• Close the lid, lock and point the valve to sealed.
• Pressure Cook for 10 minutes. Followed by a 15 minutes Natural Pressure Release, after which release manually the remaining pressure.
• Once the soup has cooked, add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined and gradually add in the heavy cream.
• Whisk well the flour mixture, until smooth. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and is getting thicker, stir occasionally.
• Select SAUTE again on your Instant Pot add the roux mixture, stir to combine.
• Using a potato masher, mash about 3/4 of the potatoes. You can also use an immersion blender.
• Stir in the 1/2 cup of sour cream until fully combined. Season with salt and pepper.
• If the soup is too thick, add more WARM chicken broth.
• Taste and adjust for salt and pepper.
• If you added more liquid, make sure to let the soup simmer for a few minutes.
• Serve warm, garnished with bacon, green onions, and sour cream.
• The soup will thicken more once it cools. When reheating, add more water, broth or milk to dilute it and simmer for a few minutes.

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 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.

CHEESY HAM AND POTATO SOUP

Steps:

• Add butter to the Instant Pot. Using the display panel select the SAUTE function.
• When butter melts, add onion to the pot and saute until soft, 3-4 minutes.
• Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Add potatoes, ham, garlic powder and pepper and stir to combine.
• Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for >8 minutes.
• When the time is up, quick-release the pressure.
• Stir the pot ingredients, then add the sour cream and stir until combined.
• Gradually add cheese, stirring between each addition, until the mixture becomes thick and creamy.
• Adjust seasonings. Top with chives and additional shredded cheese for serving.

INSTANT POT CHEESY HAM AND POTATO SOUP

Steps:

• Combine potatoes, celery, onion, ham, garlic and thyme and broth in Instant Pot.
• Shut and lock lid and set to pressure for 10 minutes.
• When the timer goes off, quick release steam.
• While the IP is doing its magic, in separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick.
• Slowly stir in milk as not to allow lumps to form and all milk is added. Turn up to medium heat. Continue to stir until thick (4-5 minutes).
• Add in cheese and stir until melted.
• Stir the cheese mixture into the Instant Pot after you performed step 3. Set to saute on high and cook until heated through about 3 minutes. (I also will break up some of the potatoes for thickness. It gets thicker as it cools and next day).