Instant Pot Ham and Potato Chowder
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Got some leftover Easter ham lingering in the fridge? This Instant Pot Ham and Potato Chowder is the perfect solution, transforming those delicious remnants into a brand-new, comforting meal. What’s even better is how quickly it comes together – thanks to the magic of the Instant Pot, you can be savoring a warm bowl of this rich chowder in about 30 minutes!
The past week has certainly been a whirlwind of weather here in Utah! Just last week, we were bundled up, enjoying a snow day with a foot of fresh snow. Fast forward to yesterday, and we were basking in 80-degree sunshine, with all traces of winter gone. It’s truly been wild! But no matter if your weather is snowy, rainy, or gloriously sunny, this hearty and satisfying potato soup recipe is always a welcoming and delicious choice.
Ingredients for Instant Pot Ham and Potato Chowder
- BUTTER
- ONION
- CARROT
- GARLIC
- CHICKEN BROTH
- SALT
- PEPPER
- POTATOES
- FROZEN CORN
- HAM
- HEAVY CREAM
- MILK
- CORNSTARCH
Instructions for Instant Pot Potato Ham Chowder
This soup begins buy cooking the carrot and onion in a little butter until the onion is soft. Then add in some garlic. Next, you mix in some chicken broth to delgaze the pan followed with some potatoes, corn, salt and pepper. If you aren’t a fan of corn a good swap would be some frozen peas.
Now it’s time to pressure cook the ingredients. It cooks for 5 minutes on high pressure followed with a 10 minute natural pressure release. Then do a manual release to remove any excess pressure. Then you are going to add in some milk, whipping cream, and the ham. Next comes a cornstarch slurry made of cornstarch and cold water. Once that is mixed in, bring the instant pot back on the sauté mode. The mix and give it about 5 minutes and it will thicken the soup.
It’s that easy to made a pot of this delicious chowder. I’m telling you if you haven’t used that Instant Pot or don’t have one, you are missing out. Mine sat on my shelf for a while before I actually used it. Now, I don’t know how I could live with out one. It makes it so easy to quickly make homemade meals!
Frequently Asked Questions
What kind of ham is best for this chowder?
This recipe is absolutely ideal for using leftover cooked ham, especially from a holiday like Easter or Christmas. Diced ham from a ham steak or even pre-packaged cooked ham chunks will also work beautifully. The key is to use already cooked ham.
Can I add other vegetables to this chowder?
Absolutely! This chowder is very adaptable. Frozen peas or celery would be delicious additions. You can add celery along with the potatoes at the beginning of the pressure cook cycle. If adding peas, stir it in with the milk/cream at the end to heat through.
What kind of potatoes are best for chowder?
Starchy potatoes like Russet potatoes are excellent for chowder as they break down easily and contribute to the creamy texture. Yukon Gold potatoes or red potatoes also work well and will hold their shape a bit more if you prefer distinct potato pieces.
Can I freeze leftover ham and potato chowder?
Soups containing dairy (milk, cream, cheese) can sometimes separate or become grainy when frozen and reheated. While it is possible to freeze, the texture may change. If you plan to freeze, it’s best to freeze the broth and vegetable/ham base before adding dairy. When reheating, add the dairy and thicken as desired. Store cooled chowder in an airtight container in the refrigerator for 3-4 days.
For more recipes like this, try:
- Easy Creamy Vegetable Chowder
- Chicken Chili Bean Chowder
- Corn Chowder in the Slow Cooker
- Cheesy Chicken Chowder
Instant Pot Ham and Potato Chowder
Real Mom Kitchen
Ingredients
- 1 Tbsp butter
- 1 small onion diced
- 1 carrot diced
- 2 cloves minced garlic
- 3 cups chicken broth
- 1 tsp salt
- ½ tsp pepper
- 4-5 cups potatoes peeled and diced
- 1 (12 oz) pkg frozen corn
- 1 ½ cups diced ham
- 1 cup heavy cream
- 1 cup milk
- 2 Tbsp cornstarch mixed with 2 Tbsp cold water
Instructions
- Set the Instant Pot to saute and add the butter. When the butter is melted, add the onion and carrot and sauté for five minutes.
- Add the garlic and sauté for two minutes, then turn off the Instant Pot.
- Add the chicken broth and use a spoon to deglaze the pot.
- Add the potatoes and corn. Next season with salt and pepper. Stir to combine.
- Place the lid on the Instant Pot and seal the vent. Set the Instant Pot to pressure cook on high for five minutes.
- When the cook time is up, allow the Instant Pot to do a natural release for 10 minutes, then do a quick release to remove remaining pressure.
- In a separate bowl, mix the milk and cream with the cornstarch and water. This is called a slurry.
- Remove the lid and add the slurry. Stir to combine and add in the ham, then set the pot to sauté for 5 minutes, until the soup begins to thicken.
Nutrition
This recipe is adapted from Graceful Little Honey Bee.
