Pressure Cooker Cheesy Ham Chowder is perfect for warming up on a cold or damp day. This simple creamy soup is a great way to use leftover ham.
Pressure Cooker Cheesy Ham Chowder
Pressure Cooker Cheesy Ham Chowder is perfect for warming up on a cold or damp day. This simple creamy soup makes a hearty meal. This recipe combines two great flavor combinations – ham and cheese and potato and cheese. While this soup is a great way to make use of leftover ham, it’s so hearty and comforting that you’ll want to buy or make ham just for the purpose of making this soup. Here’s how I make Pressure Cooker Cheesy Ham Chowder.
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- electric pressure cooker (I used a 6 qt Tatung EVA Pressure Cooker)
- silicone spoon
- measuring cup
- measuring spoon
- cutting board
- potato peeler
- 2.5 lbs potatoes, peeled and cut into cubes or bite sized chunks
- 1 lb ham, diced (leftover ham works, you can also use thickly sliced deli ham or even ham steaks)
- 8 oz baby carrots
- 32 oz chicken broth
- 4 oz cream cheese, softened
- 4 oz sour cream and onion dressing (I used Axelrod, if it’s not available you could also use onion dip)
- 8 oz shredded cheddar cheese
- 1 tbsp Italian seasoning
Plug the pressure cooker in.
Peel and cut the potatoes.
Place the potatoes into the pot.
Cut the ham and put it into the pot.
Put the carrots into the pot.
Add the Italian seasoning to the pot.
Pour the broth into the pot.
Place the lid onto the pressure cooker and close to seal.
Set the pressure cooker to the soup setting, standard texture is 30 minutes.
When the cooking cycle finishes, do a quick pressure release.
Add the shredded cheese and sour cream and stir well.
Add a little milk if you want to thin the soup out a bit. Add a little corn starch if you want to thicken it a little.
Serve and enjoy!