Instant Pot Ham & Potato Chowder

It’s been warming up this week but evenings still get a bit chilly. Two of my favorite things to do in these kinds of evenings are to curl up in a blanket and enjoy a warm home-cooked meal. This ham and potato chowder is hearty and very comforting. Many of the ingredients you may have in your pantry. This is quick, easy, and made in your pressure cooker in about 20 minutes. Win, win!

Ashlee

Instant Pot Ham & Potato Chowder

This ham and potato chowder is hearty and very comforting. Many of the ingredients you may have in your pantry. This is quick, easy, and made in your pressure cooker in about 20 minutes. Win, win!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Instant Pot, Soups

Ingredients Method Notes

Ingredients

  

• 2 Tbsp olive oil
• 1/2 onion, diced
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 (15.5 oz) can corn
• 1 (8 oz) pkg ham, diced
• 6-8 baby Yukon potatoes, cut into quarter size
• 4 cups chicken broth
• 1 tsp dried thyme
• Kosher salt and ground pepper, to taste

For roux mixture:

• 1 cup heavy cream
• 3 Tbsp all-purpose flour

For garnish:

• Sharp cheddar cheese, shredded, for garnish
• Fresh parsley, chopped, for garnish, if desired

Method

 

1. Set 6-qt pressure cooker to high “Sauté” setting. Add 2 tablespoons olive oil. Add onion and garlic, cook until onions turn transparent, about 2 minutes. Stir frequently.
2. Add carrots, celery, corn and ham. Mix together for about 1 minute. Then, add chicken broth and thyme. Season with kosher salt and ground pepper. Stir until well combined. Set pressure cooker to the “Manual” setting, adjust pressure to “High” and set time to 10 minutes. Set spout is set to “Sealing”, not “Venting”.
3. While soup is cooking, make the roux. In a small bowl, whisk together heavy cream and flour. Set aside.
4. When soup is finished, do a ”quick-release“ according to manufacturer’s instructions. Change the pressure spout to “Venting” to allow pressure to release. Cancel the “Manual” setting and select the “Sauté” setting. Bring to a boil. Add roux mixture to soup. Cook and stir until it thickens slightly, about 3-4 minutes.
5. Serve immediately. Garnish with fresh parsley, if desired.

Notes

Suggested Sides:

• Rolls or Bread
• Side Salad