Ham And Potato Corn Chowder Instant Pot
Ham and Potato Corn Chowder is a hearty and savory soup that is perfect for any time of the year. This Instant Pot version of the classic recipe is quick and easy to make, taking only a few minutes from start to finish. The combination of tender ham, creamy potatoes, and sweet corn creates a rich and flavorful soup that will warm you up on even the coldest days.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 pound cooked ham, cubed
- 4 cups potatoes, peeled and diced
- 4 cups chicken broth
- 2 cups corn kernels (fresh or frozen)
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Instructions:
- Turn the Instant Pot to the Sauté mode and heat the olive oil.
- Add the diced onion and minced garlic, and sauté for 2-3 minutes until softened and fragrant.
- Add the cubed ham and diced potatoes, and stir well to combine.
- Pour in the chicken broth and corn kernels, and stir again.
- Season with salt, black pepper, and cayenne pepper (if using).
- Close the Instant Pot lid and seal the valve. Set the pressure cooker to Manual or Pressure Cook mode, high pressure, and set the time for 10 minutes.
- Once the cooking time is done, allow the pressure to release naturally for 10 minutes, then use the quick release method to release any remaining pressure.
- Carefully open the lid and stir in the heavy cream.
- Taste the soup and adjust the seasoning if needed.
- Serve hot and enjoy!
Tips:
- You can use leftover ham or ham steak for this recipe. If you are using uncooked ham, simply sauté it with the onions and garlic until browned, then add the potatoes and other ingredients.
- If you prefer a thicker soup, you can mash some of the cooked potatoes with a fork or potato masher to thicken the soup.
- You can use fresh or frozen corn kernels in this recipe. If using frozen corn, you do not need to thaw it before adding it to the soup.
- You can also add other vegetables to this soup, such as carrots, celery, or bell peppers.
- This soup can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months.
