Instant Pot Potato Ham Soup Recipes

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 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.

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 POTATO SOUP

Steps:

• In a 6-quart instant pot (or pressure cooker), place potatoes, onion, chicken broth, garlic powder, seasoned salt, pepper, and parsley. Lock lid, make sure vent is closed. Using the manual setting, on high pressure, set time for 15 minutes. When finished cooking, quick-release pressure.
• In a small bowl, mix together 1/3 cup flour and 1/2 cup cream until smooth. Switch the setting on your Instant Pot to saute, and adjust the heat to low, then mix in flour and cream mixture. Stir in 3/4 cup cheese, bacon, and remaining cream. Stir for 6-8 minutes until the soup starts to thicken. Top each individual serving of soup with a sprinkle of parmesan cheese and sprinkle of fresh parsley.