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!
6 (3 cups soup)
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
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.
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.
-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.