Instant Pot Ham and Potato Soup

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Step 1

Turn on Instant Pot Sautee function (normal, med heat). When the display reads "Hot" add the olive oil and butter

Step 2

Add the onion, celery, and carrots. Cook until vegetables start to soften and onions are starting to turn translucent.

Step 3

Add the garlic. Sauté for a minute, stirring constantly, until fragrant

Step 4

Add the bay leaf, coriander powder, nutmeg, thyme, and salt. Stir.

Step 5

Pour in the broth and stir.

Step 6

Add the potatoes and ham. Stir.

Step 7

Cancel saute function.

Step 8

Select Manual (or Pressure Cook) and use the + or - buttons to choose 5 minutes. When the cooking cycle has finished, let the pot go into the Natural Release (Warm) mode. You don't have to do anything, it will do this automatically.

Step 9

After 15 minutes of Natural Pressure Release, you can manually release the remaining pressure by turning the Steam Release Knob to the Venting position. When the pressure is all out of the pot, and the pin in the lid has dropped, you can open the lid.

Step 10

Whisk the flour into the half and half and then whisk into the soup. Turn on Saute setting and keep stirring until the soup thickens. Then cancel the Saute setting.