Instant Pot Ham & Potato Soup

🧂 Ingredients

• 1 tablespoon olive oil
• 1/2 small onion

  diced
• 1 large celery stalk

  diced
• 2 cloves garlic

  minced
• 2 cups ham

  diced
• 3 cups low-sodium vegetable broth
• 2 cups Yukon Gold potatoes

  cubed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 cup heavy cream
• Salt and pepper to taste *see note
• 1 tablespoon cornstarch and water

  optional

Instructions

• 1 Set the Instant Pot to “Sauté” mode and add the olive oil. Once the pot is hot,
  add the diced onion and celery. Sauté for 2-3 minutes.
• 2 Add the garlic and diced ham and sauté for an additional 2-3 minutes.
• 3 Add in the broth, potatoes, thyme, and rosemary. Stir to combine all the
  ingredients.
• 4 Close and lock the lid. Set the vent to sealing. Pressure cook on high for 5
  minutes.
• 5 Once the cooking is complete, allow a natural pressure release for 10 minutes,
  then release the remaining pressure. Remove the lid from the Instant Pot.
• 6 Stir in heavy cream, and season with salt and pepper to taste.
• 7 For a thicker, creamier texture, mash some of the potatoes into the soup.
• 8 You can also thicken with a cornstarch slurry. Turn back on saute mode. Mix 1
  tablespoon of cornstarch and water together. Pour it into the soup and allow it
  to bubble for 3-4 minutes as it thickens.

Nutrition Info