Instant Pot Cheesy Ham and Potato Soup

Instant Pot

I love a big, beautiful holiday ham, but inevitably there’s a huge amount of leftovers. I’m always looking for creative (and easy) ways to use up holiday ham leftovers and this is one of my favorites. With only a few pantry items and my trusty Instant Pot (get yours here: https://amzn.to/2QlkaDf), I can have a one-pot meal chock full of tasty ham in only 30 minutes!

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This delicious soup has chunks of savory ham, tender potatoes, flavorful cheddar and just the right touch of creamy broth. It comes together in a snap so you’ll have time to tick 5 other things off your list while it cooks–or sit down with that well-deserved glass of wine!

This is comfort food at its finest, so you really don’t have to wait for leftovers. Pre-diced, packaged ham is available at most grocery stores, so you can try out this recipe today. It’s easy!

To peel or not to peel? In this recipe, the choice is yours. Although many people choose to peel their potatoes before cooking, leaving the skin on can be a healthier choice. The potato skin not only adds fiber and nutrients, but it also helps the flesh of the potato retain its nutrients.

I’m always looking for creative (and easy) ways to use up holiday ham leftovers and this is one of my favorites!


Ingredients:

  • 2 tbsp butter
  • 1 small onion, finely diced
  • 4 cups chicken broth, warmed
  • 3 lbs gold potatoes, cubed
  • 12 oz cubed ham
  • 1 tsp garlic powder
  • 1/2 tsp pepper
  • 1/2 cup sour cream
  • 2 cups shredded sharp cheddar
  • Snipped chives and additional shredded cheese for serving

Instructions:

  1. Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  2. When butter melts, add onion to the pot and saute until soft, 3-4 minutes.
  3. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  4. Add potatoes, ham, garlic powder and pepper and stir to combine.
  5. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 8 minutes.
  7. When the time is up, quick-release the pressure.
  8. Stir the pot ingredients, then add the sour cream and stir until combined.
  9. Gradually add cheese, stirring between each addition, until the mixture becomes thick and creamy.
  10. Adjust seasonings. Top with chives and additional shredded cheese for serving.

*The MANUAL and PRESSURE COOK buttons are interchangeable.

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