I made this soup using my left over ham. It is yummy and creamy. I also made potato soup. The ingredients are the same but more celery and carrots.
Instant Pot Creamy Ham and Potato Soup
Author: Neliza Ly
Ingredients:
- 2 tbsp. vegetable oil
- 2 tbsp. unsalted butter
- 3 cloves garlic, minced
- 1 shallot, diced
- 133 grams (2 stalks) celery, sliced
- 168 grams (1 cup) 1 piece carrot, diced
- 415 grams (3 cups) left over ham, diced
- 5 pcs. (2.5 lbs.) Russet Potatoes, peeled and diced
- 4 cups chicken broth
- 1 can cream of potato
- ¼ tsp. salt
- ¼ tsp. peppercorn, grind
- ¼ tsp. coriander seeds grind
- 2 tbsp. all-purpose flour
- ½ cup 2% milk
- 2 cups shredded mild cheddar cheese
- Garnish: green onion/scallion, extra cheese
- Set the Instant pot on Sauté Mode. Add vegetable oil and unsalted butter. Once butter is melted, add garlic and shallot then Sauté for 2 to 3 minutes. Add celery, carrots and ham and sauté for another 3 minutes.
- Add potatoes, cream of potato, chicken broth, grind peppercorn, coriander and salt. Mix well.
- Set Instant Pot on Manual Mode, High Pressure for 5 minutes, 25 mins NPR.
- Switch to sauté mode. Mix milk and flour. Add into the soup and cook for 3 minutes. Add cheese and stir until melted.
- Serve with green onions or scallion and some cheese.
- Enjoy.
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