Name: Instant Pot Ham and Potato Chowder
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3 tablespoons oil; 1 small onion (diced); 2 cloves garlic (minced); 3 tablespoons cornstarch; 3 cups chicken broth; 1 teaspoon parsley; 1 teaspoon thyme; 1 teaspoon black pepper; 2 cups heavy cream; 1 pound red potatoes (cut into bite-sized pieces); 1 package frozen corn; 8 ounces ham (diced)

This simple Instant Pot ham and potato chowder is a great way to use leftover ham and warm up on a cold winter evening.

The holidays mean time spent with family and friends enjoying dinner together. And that also means you’re sure to have tons of leftovers after the celebration is over.

If you’re looking for a delicious way to use up that leftover holiday ham, you’re in luck. This simple Instant Pot ham and potato chowder is a great way to use leftover ham and warm up on a cold winter evening.

I love making soups and chowders in my Instant Pot. On top of being so easy to make, they’re always cooked perfectly and packed with flavor. And this yummy ham and potato chowder is no exception.

Full printable recipe available at bottom of the post.

WHAT YOU NEED TO MAKE Instant Pot Ham & Potato Chowder

Heavy cream
Red potatoes
Frozen corn
Ham
Oil
Onion
Garlic
Cornstarch
Chicken broth
Parsley
Thyme
Black pepper

HOW TO MAKE Instant Pot Ham and Potato Chowder

The first step to making this Instant Pot chowder is to saute the onions and garlic. Set your Instant Pot to Saute mode and add some oil. When the oil has warmed, add the onion and saute for a few minutes. Then add the garlic and saute for a few minutes more.

After that, it’s time to make a roux to thick the chowder as it cooks. While you could use flour to thicken your soup, I prefer using cornstarch. It works just as well as flour and makes the recipe gluten-free, too. So, add the cornstarch and stir until the mixture begins to bubble and brown.

Turn off the Instant pot and add the chicken broth. Take the time to scrape a spatula all along the bottom of the pot to ensure there is nothing burnt on or stuck. Deglazing the pan will help you avoid a “burn” message as your chowder cooks.

After deglazing, season your broth with parsley, thyme, and black pepper. Then, stir in the heavy cream. Finally, add the potatoes, corn, and ham, and stir to combine all the ingredients.

When all the ingredients are incorporated, place the lid on top of the Instant Pot and make sure the vent is sealed. Set the Instant Pot to the Soup mode or set to pressure cook for 30 minutes.

Although this easy soup only takes 30 minutes to cook, it will take some time for the Instant Pot to come to pressure. Since there is so much liquid in the recipe, don’t be worried if your Instant Pot hasn’t pressurized as quickly as usual.

In addition to taking some time to pressurize, it’s also important to give this chowder recipe time to depressurize naturally. While you may be in a hurry to enjoy this delicious soup, don’t rush the Instant Pot’s release by attempting to do a quick release instead of a natural release at the end of the cooking time. If you do, you’ll probably end up with a messy kitchen after the soup’s liquid begins spraying out of the Instant Pot’s release valve!

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