Why You’ll Love This Instant Pot Cheesy Ham and Potato Soup Recipe
Why will you love this Instant Pot Cheesy Ham and Potato Soup recipe? First off, it’s incredibly easy to whip up, even on a busy weeknight.
The Instant Pot does all the heavy lifting, allowing the flavors to meld beautifully while you relax. Plus, who can resist a creamy, cheesy soup loaded with tender potatoes and savory ham?
It’s comfort food at its finest! You’ll find it’s both hearty and satisfying, perfect for chilly evenings.
And let’s be honest, it’s a great way to use up leftover ham. Trust me, this recipe will quickly become a favorite in your kitchen!
Ingredients of Instant Pot Cheesy Ham and Potato Soup
When it comes to whipping up a comforting bowl of soup, the ingredients can make all the difference. For this Instant Pot Cheesy Ham and Potato Soup, you’ll want to gather some simple yet flavorful staples that will come together to create something truly delicious.
The best part? Most of these ingredients are probably already in your kitchen, making this dish not only easy to prepare but also a great way to use up what you have on hand.
Here’s what you’ll need for this tasty soup:
- 4 cups red potatoes, peeled and diced (or keep the peel for extra texture)
- 1/3 cup diced celery
- 1/3 cup finely chopped onion
- 1 cup chopped carrot
- 2 cups cooked ham, roughly chopped (leftover ham is perfect)
- 4 cups chicken broth
- 1 teaspoon pepper
- 5 tablespoons butter
- 5 tablespoons flour
- 2 cups milk
- 2 cups sharp cheddar cheese, shredded
- 2 tablespoons minced garlic
- 1 teaspoon dried thyme
Now, let’s chat about these ingredients a bit. The potatoes are the star of the show, offering that hearty, filling quality we all crave in a soup. Red potatoes hold their shape nicely, but feel free to use whatever you have on hand.
The cooked ham adds such a lovely savory richness, especially if it’s leftover from a holiday feast—talk about a win-win! And, of course, cheese is the key to that creamy, dreamy texture that makes you want to dive right in.
As for the veggies, they not only add flavor but also a pop of color and nutrition. Don’t be shy about adding more or swapping in your favorites. Cooking is all about making it your own, right?
How to Make Instant Pot Cheesy Ham and Potato Soup
Making Instant Pot Cheesy Ham and Potato Soup is as easy as pie, or should I say, as easy as soup. First things first, grab your 4 cups of red potatoes. You can peel them if you want, but I say keep the peel—adds a little extra texture and nutrients.
Dice them up and toss them into your Instant Pot along with 1/3 cup of diced celery, 1/3 cup of finely chopped onion, 1 cup of chopped carrot, and 2 cups of cooked ham that you’ve roughly chopped. If you’re like me and have leftover holiday ham, this is the perfect way to use it.
Then, sprinkle in 2 tablespoons of minced garlic and 1 teaspoon of dried thyme for that delicious aroma that will have everyone asking what’s cooking. Finally, pour in 4 cups of chicken broth, and, voilà, you’re ready to get cooking.
Now, close and lock that lid—you want to hear that satisfying click, right? Set your Instant Pot to pressure cook for 10 minutes. During this time, you might as well kick back and relax, or clean up a bit. Just don’t forget about it; we don’t want any burnt aromas wafting through the house.
Once the timer goes off, quick release the steam. It’s like a mini explosion of flavor, and your kitchen will smell heavenly. While that’s happening, grab a separate saucepan and melt 5 tablespoons of butter over medium-low heat.
Whisk in 5 tablespoons of flour until it’s nice and thick. Then, slowly add in 2 cups of milk, stirring constantly to avoid any lumps. Turn up the heat to medium and stir until it thickens up, which should take about 4-5 minutes. When you see it coming together, toss in 2 cups of shredded sharp cheddar cheese and stir until it melts into gooey goodness.
Now for the grand finale—stir that cheesy mixture into the Instant Pot with your soup. Set it to sauté on high and let it heat through for about 3 minutes. Want to make it thicker? Just break up some of those potatoes with a spoon.
It’ll thicken up even more as it cools, so don’t worry if it seems a bit soupy right now. And there you have it, a delicious bowl of cheesy ham and potato soup that’s sure to warm your heart and fill your belly. Enjoy it with a slice of crusty bread, and you’ll be in comfort food heaven.
Instant Pot Cheesy Ham and Potato Soup Substitutions & Variations
If you’re looking to switch things up with your Instant Pot Cheesy Ham and Potato Soup, there are plenty of substitutions and variations to contemplate.
For a lighter version, swap out half the cream with low-fat milk or even plant-based milk. You can replace ham with cooked chicken or turkey for a different protein.
If you want to add more veggies, throw in some spinach or kale. For a spicier kick, add diced jalapeños or a dash of hot sauce.
And don’t forget to experiment with different cheese types—pepper jack or gouda can create a delicious twist!
What to Serve with Instant Pot Cheesy Ham and Potato Soup
After exploring some exciting substitutions and variations for your Instant Pot Cheesy Ham and Potato Soup, it’s time to think about what to serve alongside this hearty dish.
I love pairing it with a simple green salad dressed with a light vinaigrette to balance the richness. Crusty bread or warm dinner rolls are perfect for dipping and soaking up that delicious soup.
If you want to add a little crunch, some crispy bacon on top or a sprinkle of fresh chives can elevate the flavors. Enjoying this comforting soup with these sides makes for a delightful meal experience!
Additional Tips & Notes
While preparing your Cheesy Ham and Potato Soup, keep in mind a few additional tips to enhance your cooking experience.
First, don’t hesitate to experiment with different cheeses; Gruyere or Monterey Jack can add a unique twist. If you like some heat, throw in a pinch of red pepper flakes.
For a creamier texture, blend a portion of the soup before adding the cheese.
Finally, leftovers can be refrigerated for up to three days, and the flavors only get better! Just remember, the soup thickens as it cools, so you might want to adjust the consistency with a little extra milk when reheating.