Instant Pot Ham & Cheese Chowder

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Peel and dice 1.5 pounds of Idaho russet potatoes into pieces about an inch thick.

Cube 1.5 pounds of deli ham into quarter-inch thick slices and then dice into cubes.

Prepare broth by mixing 4 teaspoons of Better Than Bouillon ham base with 4 cups of hot water, stirring until dissolved.

Add the ham broth, diced potatoes, and 1/4 cup of sherry wine (or additional broth) to the Instant Pot.

Secure the lid on the Instant Pot and ensure the valve is set to sealing position.

Select the pressure cook button and set the timer for 5 minutes at high pressure.

After the cooking cycle, perform a quick release of the pressure and remove the lid.

Set the Instant Pot to sauté mode on high and bring the mixture to a bubble.

Prepare a cornstarch slurry by mixing 3 tablespoons of cornstarch with 3 tablespoons of cold water until smooth.

Pour the cornstarch slurry into the bubbling chowder while stirring continuously to thicken.

Add 2 cups of heavy cream (or half and half) to the chowder and stir to combine.

Optionally, add 5-6 ounces of garlic herb cheese for extra flavor and creaminess.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens