Delicious and hearty Instant Pot Ham and Potato Soup made with leftover ham and russet potatoes. Made in less than 30 minutes and perfect for cold weather!
Russet Potatoes | Butter Onion | Carrots | Garlic | Celery Cooked Ham | Vegetable Stock Heavy Cream | Thyme Salt | Pepper
Add the butter, carrot, onion, garlic, and celery to your Instant Pot, set to "Saute" and cook stirring occasionally for 5 minutes. Then add ham, potatoes, and vegetable stock.
Season with salt, pepper, and thyme, lock the lid, and cook on Manual for 10 minutes. When the soup is done, turn the valve to "Venting" and quick release until all the pressure is released.