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Instant Pot Ham & Potato Soup

Food

Ingredients

12 oz red potatoes, cut into 1/2-inch pieces

2 tbsp unsalted butter

1 small onion, chopped (~130g)

2 carrots, chopped (~264g)

2 tbsp (15g) all-purpose flour

2 tsp mustard powder

3 cups chicken stock

2 small russet potatoes, peeled & cut into 1-inch cubes (~337g)

salt & pepper, to taste

2 tsp Worcestershire sauce

2 bay leaves

2 cups (448g) diced ham

1 cup half & half

1/2 cup (56g) cheddar cheese, shredded as garnish

2 scallions, green parts only, chopped as garnish (~15g)

Directions

Pour 2 cups of water into the inner pot of an instant pot. Arrange the red potatoes evenly in a steaming basket and place the basket in the pot. Lock the lid into place. Select Steam, adjust pressure to High and time to 3 min. After cooking, quick release the pressure. Remove potatoes and set aside.

Empty the pot of the water. Select Sauté and adjust to Medium heat. Add the butter to the pot. When it’s stopped foaming, add the onion & carrot and cook, stirring often, for 2 min. Add the flour & mustard powder, stirring to coat the veg. Cook, stirring, for 2 min or until flour has slightly darkened. Add the stock to deglaze, scraping up the fond. Add the russet potato, salt, pepper, Worcestershire sauce & bay leaves, stirring to combine.

Lock lid into place. Select Pressure Cook, adjust to High and time to 7 min. After cooking, let pressure release naturally for 8 min, then quick release. Use a potato masher to thicken the soup.

Stir in the ham, red potatoes and half & half. Select Sauté and adjust to Low. Bring to a simmer until potatoes & ham are warmed through.

Garnish with the cheese & scallions.

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