- 15
- 25 mins
- 65 mins
Ingredients
- 3 Large yukon gold potatos. Mine were very large - about 8 cups cubed potatos
- 4 stalks celery- 2.5 cups chopped
- 2 cups chopped carrots
- 1 tablespoon garlic spread from my roasted garlic spread recipe
- 1 pound ham
- 2 cans coconut milk ( 13.5 oz each)
- 3 cups broth
- 1 cup water
- 1 teaspoon salt
- 1 tablespoon chopped fresh rosemary
- Optional toppings, bacon, green onion, shredded cheese, sour cream
Preparation
Step 1
Instructions
Add the chopped potatoes, celery and carrots to the pot.
Roughly chop the rosemary and add to the pot, and the garlic spread. If you don't have garlic spread, minced garlic would work, or some freshly chopped garlic.
Cube the ham and add to the pot.
Finally add the coconut milk, broth and water.
Sprinkle in the salt and give everything a stir to combine.
If you want a thicker soup you can omit the water.
Lock the lid and set to cook on high pressure for 10 minutes.
Since the ingredients are cold, and the pot is full it took my pot 30 minutes to come to pressure. This makes the total cook time 40 minutes.
When the pot is done cooking you can let the pressure come down naturally or do a quick release.
NOTE- when I quick released my soup the pot was a bit too full and some soup started to come out the vent. I went slowly and released a bit at a time to avoid scalding soup spraying out of the vent. If you do this, please be careful!
Serve and top with garnish, like bacon and green onion!