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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

Ingredients

Scale
  • 2 lbs. baking potatoes
  • 4 cups low or no sodium chicken broth
  • 8 oz. cubed ham
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 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.