Potato Soup Chowder

Let’s continue to embrace the cooler weather and warm up with this easy belly-warming pressure cooker meal. This Potato Soup Chowder is ready to eat in minutes but still has the rich flavor you crave!

Recipe Summary

Prep:
20 minutes

Cook Time:
20 minutes

Total:
45 minutes

Servings:
6 (3 cups soup)

Ingredients

6 potatoes, cut into cubes, or more as needed
2 ½ cups chicken stock
1 cup diced onion
1 cup chopped carrots
1 cup chopped celery
2 tablespoons all-purpose flour
Salt & Pepper to Taste
1 teaspoon ground black pepper
1 (15.25 ounce) can whole kernel corn, drained
1 cup cooked turkey ham, cut into 1/4-inch cubes
2 cups shredded Cheddar cheese

Directions

Step 1
In a multi-functional pressure cooker combine potatoes, chicken stock, onion, carrots, celery, flour, salt, and pepper such as Instant Pot®. Close, lock the lid and  select high pressure according to manufacturer's instructions. Set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Step 2
Review your pressure cooker manufacturer instructions and release pressure carefully using the quick-release method, about 5 minutes. Unlock, remove lid, stir in corn and turkey ham. Add Cheddar cheese; stir until melted and combined.

 Cooking Tips

-For a creamier soup dice potatoes into smaller pieces.

-Substitute the chicken stock for Bouillon, chicken soup base, or milk.

-The Cheddar Cheese can be substituted for processed cheese food (such as Velveeta) or any of your cheese type preferred.

-You can use 1 packet country gravy mix in place of the flour.

-If potatoes are not done to your liking, cook on High/Soup setting (not pressure)for a few minutes more.