Instant Pot Ham and Potato Chowder

Making Ham and Potato Chowder in the Instant Pot is simple and ready in about half an hour. Enjoy this cozy homemade soup any day of the week!

When there’s a chill in the air, there’s nothing I like more than a big bowl of soup. I’ve shown you how to make this Ham and Potato Chowder on the stovetop, but if you’ve become a big instant pot user like me, you’ll want these directions. There isn’t a big time difference between making this soup on the stove or in the instant pot, but it’s a little more hands off this way.

Making Instant Pot Ham And Potato Chowder

Start by peeling the potatoes (if you like) and cut them into 1 inch cubes. Put the potatoes, chicken broth, ham, salt, and pepper into your instant pot and stir together.

Next, set the Instant pot to cook on high pressure for 8 minutes and make sure the valve is turned to Sealing. After cooking, release the pressure by turning the knob to Venting. Give everything a good stir and then scoop out about half of the potatoes and put them into a large bowl to partially mash them. Return the half-mashed potatoes to the instant pot and stir.

To thicken the chowder, add your flour and water into a jar and shake well. Add that flour mixture to the instant pot and stir into potato mixture. Set instant pot to Sauté and stir occasionally while bringing to a simmer. It should thicken up nicely after just a minute.

Add additional salt and pepper to taste. I like to serve this soup topped with chopped spring onions.

What to Serve with Chowder

Make it a soup and salad night! Try this easy Beet and Kale Salad or go for a simple tossed salad. Some nice crusty dinner rolls are always good with soup too.

Instant Pot Ham and Potato Chowder

• Author: Christine Pittman
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Entrée
• Method: Instant Pot
• Cuisine: American

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Making Ham and Potato Chowder in the Instant Pot is simple and ready in about half an hour. Enjoy this cozy homemade soup any day of the week!

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Ingredients

Scale 1x2x3x

• 2 lbs. baking potatoes
• 4 cups low or no sodium chicken broth
• 8 oz. cubed ham
• 1 tsp. salt
• ½ tsp. black pepper
• ¼ cup flour
• 1 cup water
• 2 spring onions, chopped (optional)

Instructions

1. Peel the potatoes, if desired. Cut them into 1 inch cubes.
2. Into the Instant Pot put the potatoes, chicken broth, ham, salt, and pepper. Stir.
3. Set the Instant Pot to cook on high pressure for 8 minutes, making sure the valve is turned to Sealing.
4. After the pressure cooking has finished, turn the knob to Venting to allow the pressure to release. Once the pressure valve drops, remove the lid. Stir.
5. Scoop out about half of the potatoes and put them into a large bowl. Use a potato masher to gently mash them a bit. You don’t want them fully mashed. More like half mashed. Return the half-mashed potatoes to the Instant Pot. Stir.
6. Measure the flour into a jar or a container with a tight-fitting lid. Add the water. Put on the lid and shake it well until the flour and water are fully combined.
7. Stir the flour mixture into the potato mixture in the Instant Pot. Set the Instant Pot to Sauté and bring to a simmer, stirring occasionally. Simmer for one minute.
8. Taste and add extra salt and pepper, if desired. Serve topped with some of the chopped spring onion for garnish, if using.