Cheesy Ham and Potato Soup


  • 2 tbsp butter
  • 1 small onion
  • 4 cups chicken broth
  • 3 lbs gold potatoes
  • 12 oz cubed ham
  • 1 tsp garlic powder
  • 1/2 tsp pepper
  • 1/2 cup sour cream
  • 2 cups shredded sharp cheddar
  • Snipped chives and additional shredded cheese for serving
  • Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  • When butter melts, add onion to the pot and saute until soft, 3-4 minutes.
  • Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Add potatoes, ham, garlic powder and pepper and stir to combine.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for >8 minutes.
  • When the time is up, quick-release the pressure.
  • Stir the pot ingredients, then add the sour cream and stir until combined.
  • Gradually add cheese, stirring between each addition, until the mixture becomes thick and creamy.
  • Adjust seasonings. Top with chives and additional shredded cheese for serving.
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