This Instant Pot Ham and Potato Chowder is full of the comforting flavors that you crave all wrapped up in a hot bowl of soup and pairs perfectly with homemade bread or biscuits.
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Instant Pot Ham and Potato Chowder
Soups and chowders are one of my all time favorite things to cook, especially when I’m using my Instant Pot. The gathering of ingredients, the chopping of vegetables and the melding of flavors is a therapeutic process for me.
I love soups because they’re filling, nutritious and warm you up on a chilly evening. They’re great for using what you have on hand and letting your creativity shine in the kitchen.
This recipe for Ham, Potato and Corn Chowder is a favorite to make for my family. We like to top it with shredded cheese, sour cream and diced green onion. Also, it pairs perfectly with my Cheddar and Green Onion Biscuits. Happy cooking friends!
How to Make Ham and Potato Chowder
Set the Instant Pot to saute and add the butter. When the butter is melted, add the onion and carrot and sauté for five minutes.
Add the garlic and sauté for two minutes, then turn off the Instant Pot.
Add the chicken broth and use a spoon to deglaze the pot.
Add the potatoes and corn. Next season with salt and pepper. Stir to combine.
Place the lid on the Instant Pot and seal the vent. Set the Instant Pot to pressure cook on high for five minutes.
When the cook time is up, allow the Instant Pot to do a natural release for 10 minutes, then do a quick release to remove remaining pressure.
In a separate bowl, mix the milk and cream with the cornstarch and water. This is called a slurry.
Remove the lid and add the slurry. Stir to combine, then set the pot to sauté for 5 minutes, until the soup begins to thicken.
Want more quick and easy Instant Pot recipes? Here are a few of my favorites:
Instant 4-Ingredient Mac and Cheese
Instant Pot Sausage and Lentil Stew
Instant Pot Zuppa Toscana Soup
Instant Pot Tomato Soup
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Instant Pot Ham and Potato Chowder
Equipment
Ingredients
- 1 tablespoon butter
- 1 small onion chopped
- 1 carrot chopped
- 2 cloves garlic minced
- 3 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon pepper
- 2.5 pounds potatoes peeled and diced
- 12 ounce package frozen corn or 2 cups corn
- 1 1/2 cups diced ham
- 1 cup heavy cream
- 1 cup milk
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
Instructions
- Set the Instant Pot to saute and add the butter. When the butter is melted, add the onion and carrot and sauté for five minutes.
- Add the garlic and sauté for two minutes, then turn off the Instant Pot.
- Add the chicken broth and use a spoon to deglaze the pot.
- Add the potatoes and corn. Next season with salt and pepper. Stir to combine.
- Place the lid on the Instant Pot and seal the vent. Set the Instant Pot to pressure cook on high for five minutes.
- When the cook time is up, allow the Instant Pot to do a natural release for 10 minutes, then do a quick release to remove remaining pressure.
- In a separate bowl, mix the milk and cream with the cornstarch and water. This is called a slurry.
- Remove the lid and add the slurry. Stir to combine, then set the pot to sauté for 5 minutes, until the soup begins to thicken.
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