Instant Pot Potato Ham Chowder is a delicious way to use up leftover ham! This is such a hearty and flavorful chowder, with ham, corn, potatoes, bacon, and lots more to really make it taste amazing! Give this pressure cooker Potato Ham Chowder recipe a try!
Instant Pot Potato Ham Chowder
What to do with leftover ham? Besides sandwiches and omelets, you can make a hearty, super delicious chowder that will feed the family!
Instant Pot soups are great because you can sauté the onion and then add all of the other ingredients right into the pot and pressure cook it.
The Instant Pot will cook it much faster than on the stove top, and it retains more nutrients and flavor. A big plus!
Making this wonderful Instant Pot Potato Ham Chowder recipe is easy. Here are the steps:
After getting all of the veggies sautéed and the potatoes and ham in, you will close the lid and pressure cook the soup.
When the cook cycle ends and the natural release time is done, release the remaining pressure and open the lid.
You’ll add a few more goodies and then mash it with a potato masher.
The last step is to thicken the potato ham chowder and give it the creamy finish that makes it amazing!
Some Finishing Touches
• If you want to hold back some of the bacon as a garnish, you can do that.
• To make a cheesy version of this chowder, just stir in your favorite shredded cheese. About 1 cup.
• Green onions make a pretty garnish (I was out, so they are not pictured).
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I would love to know how you liked this pressure cooker potato ham chowder! Please leave a comment with a star rating below. Thanks!
Instant Pot Potato Ham Chowder
- 6 slices Cooked Thick Cut Bacon or 8 slices regular, chopped
- 4 Tbsp Unsalted Butter
- 1 Tbsp Olive Oil
- 1 Yellow Onion diced
- 1 cup Chopped Celery about 3 ribs
- 1 Bay Leaf
- 3 cloves Garlic pressed or finely minced
- 1/2 tsp Dried Thyme Leaves (not ground) or 1 tsp fresh
- 1/2 tsp Dried Oregano Leaves
- 1/2 tsp Kosher Salt 1/4 tsp table salt
- 1/2 tsp Black Pepper
- 1 1/2 lbs Yukon Gold Potatoes about 4-5 medium sized, cubed
- 1 cup Diced carrots about 1 lg carrot
- 2 1/4 cups Low Sodium Chicken Broth
- 9 oz Cubed Ham
- 1 -15 oz can Corn drained
- 1 cup Whole Milk
- 1/2 cup Heavy Cream
- 1/4 cup Flour
- Cook the bacon and set it on a paper towel lined plate to cool. Set aside.
- Turn on the pressure cooker to the sauté setting. Add the butter and olive oil to the pot. When the butter starts to melt, add the onion, celery, and bay leaf. Cook, stirring occasionally, until onion starts to turn translucent around the edges.
- Add the garlic and carrots. Let cook about 30 seconds, stirring frequently.
- Add the thyme, oregano, salt, and pepper.
- Add the potatoes and chicken broth.
- Add the ham and stir.
- Close the lid and set the steam release knob to the Sealing position.
- Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 5 minutes. High Pressure. The pot will take several minutes to come to pressure.
- When the cook cycle has finished, turn off the pot and let it sit undisturbed for 10 minutes (10 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
- When the pin in the lid drops back down, open the lid.
- Add the corn and chopped bacon.
- Use a potato masher to mash up the soup (Only the potatoes and some of the carrots will get mashed).
- Pour in the milk.
- In a 2-cup glass measuring cup or a bowl, mix together the heavy cream and flour. Then add a scoop of the hot broth and mix it in. Then turn on the sauté setting and stir the flour mixture into the pot, stirring until chowder is thick.
- When the chowder has thickened, turn off the pot, stir the chowder again.
- Garnish as desired (more bacon, green onion, cheese, etc.) and serve.
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