✤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)
❖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.
