Instant Pot Ham and Potato Chowder
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There’s nothing better than a warm bowl of creamy chowder on a cold winter evening! This Instant Pot Ham and Potato Chowder is hearty, comforting, and the perfect way to turn leftover holiday ham into a cozy, family-favorite meal.
This simple Instant Pot Ham and Potato Chowder is the perfect way to use up leftover ham and warm up on a cold winter evening.
The holidays mean time spent with family and friends enjoying dinner together—and that often means plenty of leftovers once the celebrations are over. If you’re wondering what to do with that leftover holiday ham, you’re in luck! This creamy, hearty chowder is an easy and delicious solution that everyone will love.
I love making soups and chowders in my Instant Pot. Not only are they incredibly simple to prepare, but they’re always cooked to perfection and packed with rich, comforting flavor. And this yummy ham and potato chowder is no exception—it’s cozy, creamy, and so satisfying on a chilly day.
Why You’ll Love This Recipe
- Perfect for leftover ham – A delicious way to repurpose extra holiday ham.
- Comfort in a bowl – Creamy potatoes, savory ham, and sweet corn make every bite satisfying.
- Quick and easy – The Instant Pot makes this chowder nearly effortless.
- Family favorite – Everyone loves a cozy, homemade soup on a cold night!
Ingredients Needed
- 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 thicken 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 along the bottom of the pot to ensure nothing is 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.
Once all ingredients are incorporated, place the lid on the Instant Pot and make sure the vent is sealed. Set the Instant Pot to Soup mode or 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 time to pressurize, it’s important to let this chowder recipe depressurize naturally. While you may be in a hurry to enjoy this delicious soup, don’t rush the Instant Pot’s release by doing a quick release instead of a natural release at the end of cooking. 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!
Serving Suggestions
This creamy ham and potato chowder pairs well with a variety of sides, making it a complete and satisfying meal. Serve it with crusty bread or warm dinner rolls for dipping, a fresh green salad to add a touch of lightness, or roasted vegetables for extra flavor and color.
Buttery biscuits are also a great choice to soak up every last drop of the rich, savory broth.
Tips for Success
- Cut your potatoes into small, even cubes so they cook evenly.
- For extra flavor, use a mix of leftover ham and a bit of the ham bone if you have it.
- Want it thicker? Mash a few of the potatoes after cooking, then stir to combine.
- Add shredded cheese for a creamier, richer soup.
Instant Pot Ham and Potato Chowder
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
Instructions
- Set Instant Pot to saute mode and add oil. When oil is heated, add onion and saute for 5 minutes.
- Add garlic and continue sautéing for another 2 minutes.
- Stir in cornstarch and saute until brown and bubbly, around 5 minutes.
- Turn off Instant Pot and add chicken broth. Deglaze the pot by scraping the bottom of the pan with a spatula to remove stuck-on pieces of food.
- Season with parsley, thyme, and black pepper.
- Add heavy cream, potatoes, corn, and ham. Stir to combine.
- Place lid on instant pot and seal vent. Set to pressure cook for 30 minutes.
- When cook time is up, do a natural release and stir before serving.
Last Step: Please leave a star ★★★★★ rating and a comment below to let me know what you thought!
Nutrition
Nutrition information is automatically calculated, is intended to serve as an estimate only, and is provided for informational purposes. The accuracy of nutritional information is not guaranteed.
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