Pressure Cooker Potato Ham Soup

Serves 7 in about 1 hour. The pot starts with celery, then onions.

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter, unsalted
• 1 small sweet onion (walla walla, vidalia, etc.)
• ⅔ cup celery, diced (about 2 stalks)
• 1 cup carrots, diced (about 2-3 medium)
• 3 cloves of garlic, pressed or minced
• 1 bay leaf
• ¼ teaspoon coriander, ground
• ¼ teaspoon ground nutmeg
• ½ teaspoon thyme leaves, dried
• 1 teaspoon kosher salt (or 1/2 tsp table salt)
• 3 cups low sodium chicken broth
• 1 ½ lbs gold potatoes, diced (wash, but no need to peel)
• 2 cups ham, diced (great way to use leftover)
• ¼ cup flour
• 1 ½ cups half and half (or heavy cream, or whole milk)
• 1 cup sharp cheddar cheese, grated (or your favorite cheese)
• ½ cup sour cream
• Green onions, chopped
• Italian parsley, chopped

Method

1. Turn on the pressure cooker Sauté function (Normal/Med heat). When the display reads "Hot" add the olive oil and butter.
2. Tip in the onion, celery, and carrots. Simmer until the vegetables start to soften, and the onions are starting to turn translucent.
3. Tip in the garlic. Sauté for a instant, while stirring the whole time, until fragrant.
4. Stir in the bay leaf, Coriander powder, nutmeg, thyme, and salt. Stir.
5. Tip in the broth and stir.
6. Tip in the potatoes and the ham. Stir.
7. Set the lid on the pot and lock it in place. Turn the Steam Release Knob to the Sealing position (except on the Ultra model).
8. Cancel the Sauté function.
9. Select Manual (or Pressure Cook), and use the +/- buttons (or dial) to choose 5 minutes. High pressure.
10. When the cooking cycle has finished, let the pot go into the Natural Release (Warm) mode. You don't have to do anything, it will do this automatically.
11. After 15 minutes of Natural Pressure Release, you can manually release the remaining pressure by turning the Steam Release Knob to the Venting position (or pushing the button on the Ultra).
12. When the pressure is all out of the pot, and the pin in the lid has dropped, you can open the lid.
13. Beat the flour into the half and half and then whisk it into the soup. Turn on the Sauté setting and keep stirring until the soup thickens. Then cancel the Sauté setting.
14. Mix in the cheese, if using.
15. Stir in sour cream, if using, and stir.
16. Taste and adjust salt if necessary.
17. Garnish as desired and serve.

More instant pot ideas are in the instant pot collection.