Instant Pot Ham and Potato Soup

By kristentirrell

Ingredients

• 2 Tbsp butter
• 1/2 cup carrots peeled and sliced
• 1 medium onion chopped
• 3 cloves garlic minced
• 2 stalks celery chopped
• 1 lb cooked ham cubed
• 2 lbs Russet potatoes peeled and cut in 3/4" cubes
• 32 oz vegetable stock
• 1/4 cup organic heavy cream (or milk, or coconut cream)
• salt and pepper, to taste
• 1 tsp thyme

Details

Adapted from deliciousmeetshealthy.com

Preparation

Step 1

Press the “Saute” button on the Instant Pot, and add the butter, carrot, onion, garlic, and celery to the pot. Cook stirring occasionally for 5 minutes. (This is an optional step. You can dump everything in at once if you want).

Add the ham, potatoes, vegetable stock and heavy cream to the Instant Pot. Season with salt, pepper, and thyme, and close the lid. Lock the lid, move the valve to "Sealing" and cook on Manual for 10 minutes.

When the ham and potato soup is done, and you hear the beep sound, click the Cancel/Keep Warm button. Turn the valve to "Venting" and quick release until all the pressure is out.

Open the lid and serve warm