Instant Pot Ham and Potato Chowder

4 from 1 vote

Instant Pot Ham and Potato Chowder

This Instant Pot Ham and Potato Chowder recipe offers a quick and comforting meal, perfect for using up leftover ham. It combines tender potatoes, savory ham, and often other vegetables in a creamy, flavorful broth, all cooked efficiently in your pressure cooker. With simple steps and minimal hands-on time, you can enjoy a hearty bowl of this classic chowder.

Course Soup

Cuisine American

Keyword Instant pot

Prep Time 30

Cook Time 5

Total Time 35

Servings servings

Calories 399kcal

Author Laura

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