I made this last night for supper and oh boy was it delicious. I used a leftover ham bone and made bone broth for this recipe, you can use chicken stalk if you want, but the bone broth was amazing!
What you need
1 Tbsp Olive Oil
2 Tbsp Butter
1 small Sweet Onion chopped fine
1 cup Carrots, diced (about 2-3 medium)
3 Cloves of Garlic pressed or minced
1 Bay Leaf
1/4 tsp fine herbs
1/4 tsp Ground Nutmeg
1/2 tsp Thyme Leaves, dried
1 tsp Kosher Salt (or 1/2 tsp table salt)
1 tsp ground pepper
4 cups of bone broth or Low Sodium Chicken Broth
6 medium Potatoes, diced
3 cups Ham, diced
1/3 cup Flour
1 cup 2% Milk
1/2 cup of half and half
1 cup Sharp Cheddar Cheese, grated
Turn on the Instant Pot Sauté function one hot add the olive oil and butter.
Add the onion and carrots. Cook until the vegetables start to soften, and the onions are starting to turn translucent.
Add the garlic. Sauté for a minute, stirring constantly, until fragrant.
Add the bay leaf, fine herbs, nutmeg, thyme, and salt and pepper and Stir.
Pour in the broth and stir.
Add the potatoes and the ham. Stir.
Place the lid on the pot and lock it in place. Turn the Steam Release Knob to the Sealing position
Cancel the Sauté function.
Select Manual (or Pressure Cook), and use the + or – buttons (or dial) 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.
After 10 minutes of Natural Pressure Release, you can manually release the remaining pressure by turning the Steam Release Knob to the Venting position (or pushing the button on the Ultra).
When the pressure is all out of the pot, and the pin in the lid has dropped, you can open the lid.
Whisk the flour into the half and half and then whisk it into the soup. Turn on the Sauté setting and keep stirring until the soup thickens. Then cancel the Sauté setting.
Stir in the cheese, Taste and adjust salt and pepper if needed.