Delicious and hearty Instant Pot Ham and Potato Soup made with leftover ham and ham bone and russet potatoes. Made in the Instant Pot for less than 30 minutes. Perfect for cold weather!
Prep Time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 4 Servings
INGREDIENTS:
- 2 Tbsp bûttër
- 1 mëdïûm ònïòn chòppëd
- 1/2 cûp càrròts pëëlëd ànd slïcëd'
- 2 stàlks cëlëry chòppëd
- 3 clòvës gàrlïc mïncëd
- 2 lbs Rûssët pòtàtòës pëëlëd ànd cût ïn 3/4" cûbës
- 1 lb còòkëd hàm cûbëd
- 1/4 cûp òrgànïc hëàvy crëàm (òr mïlk, òr còcònût crëàm)
- 32 òz vëgëtàblë stòck
- sàlt ànd pëppër, tò tàstë
- 1 tsp thymë
INSTRUCTIONS:
- Press the “Saute” button on the ìnstant Pot, and add the butter, carrot, onìon, garlìc, and celery to the pot. Cook stìrrìng occasìonally for 5 mìnutes. (Thìs ìs an optìonal step. You can dump everythìng ìn at once ìf you want).
- Add the ham, potatoes, vegetable stock and heavy cream to the ìnstant Pot. Season wìth salt, pepper, and thyme, and close the lìd. Lock the lìd, move the valve to "Sealìng" and cook on Manual for 10 mìnutes.
- When the ham and potato soup ìs done, and you hear the beep sound, clìck the Cancel/Keep Warm button. Turn the valve to "Ventìng" and quìck release untìl all the pressure ìs out.
- Open the lìd and serve warm.
For more recìpes vìsìt : @ THE BEST INSTANT POT HAM AND POTATO SOUP
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