Instant Pot Ham and Potato Soup

The recipe begins by cubing yellow potatoes and mincing garlic. These are cooked with fresh thyme, butter, and chicken broth in an Instant Pot under pressure for 8 minutes, which softens the potatoes quickly and infuses them with herbal notes. A cornstarch and water slurry is added afterwards to thicken the broth, creating a creamier texture.

Whole milk and heavy cream are stirred in along with cubed ham and cheddar cheese, then brought to a gentle boil while stirring to meld flavors and melt the cheese. Light mashing of some potatoes provides body without fully pureeing, preserving some chunkiness. The result is a rich, creamy soup combining tender potatoes, salty ham, and sharp cheddar.

Fresh thyme and cracked pepper garnish the finished soup, adding herbal brightness and spice. The use of the Instant Pot speeds up cooking without sacrificing depth of flavor, producing a satisfying soup ideal for colder days or comfort food cravings.