Instant Pot Creamy Potato Ham Kale Soup Food

INSTANT POT HAM AND POTATO SOUP

Steps:

• Select SAUTE and HIGH, once HOT add the oil. Once the oil is shimerring add the ham and saute for 3-5 minutes, until golden brown.
• Add the rest of the ingredients from the SOUP section, except the sour cream.
• Close the lid, lock and point the valve to sealed.
• Pressure Cook for 10 minutes. Followed by a 15 minutes Natural Pressure Release, after which release manually the remaining pressure.
• Once the soup has cooked, add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined and gradually add in the heavy cream.
• Whisk well the flour mixture, until smooth. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and is getting thicker, stir occasionally.
• Select SAUTE again on your Instant Pot add the roux mixture, stir to combine.
• Using a potato masher, mash about 3/4 of the potatoes. You can also use an immersion blender.
• Stir in the 1/2 cup of sour cream until fully combined. Season with salt and pepper.
• If the soup is too thick, add more WARM chicken broth.
• Taste and adjust for salt and pepper.
• If you added more liquid, make sure to let the soup simmer for a few minutes.
• Serve warm, garnished with bacon, green onions, and sour cream.
• The soup will thicken more once it cools. When reheating, add more water, broth or milk to dilute it and simmer for a few minutes.

INSTANT POT CREAMY POTATO HAM & KALE SOUP

Steps:

• To the Instant Pot, add all of the ingredients but the kale leaves and give it a quick stir.
• Lock the lid and set the pressure valve to sealing.
• Select the Soup/Broth function and adjust time to 15 minutes.
• Once cooking has finished, allow the machine to naturally release pressure for 5 minutes.
• After the 5 minutes, quick release any remaining pressure. To do this I like to use an oven mitt for safety.
• If you like a broth-like soup you can stir in kale now to wilt and serve, if you'd like the soup creamy as pictured proceed to the next step to blend.
• Using either a standard blender or an immersion blender with a narrow/tall bowl or mason jar (I use the wide mouth pint and a half mason jars) transfer 1-2 cups of potatoes and broth only to the jar or blender and blend until smooth and creamy.
• Once potatoes are smooth, pour the mixture back into the soup and stir-through for a creamy consistency.
• Add in the chopped kale, stir until wilted, taste and adjust seasonings and you are ready to serve.
• Top with parmesan cheese if desired or leave it off completely for a dairy free, paleo or whole30 meal. Enjoy!

CHEESY HAM AND POTATO SOUP

Steps:

• Add butter to the Instant Pot. Using the display panel select the SAUTE function.
• When butter melts, add onion to the pot and saute until soft, 3-4 minutes.
• Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Add potatoes, ham, garlic powder and pepper and stir to combine.
• Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for >8 minutes.
• When the time is up, quick-release the pressure.
• Stir the pot ingredients, then add the sour cream and stir until combined.
• Gradually add cheese, stirring between each addition, until the mixture becomes thick and creamy.
• Adjust seasonings. Top with chives and additional shredded cheese for serving.

INSTANT POT CHEESY HAM AND POTATO SOUP

Steps:

• Combine potatoes, celery, onion, ham, garlic and thyme and broth in Instant Pot.
• Shut and lock lid and set to pressure for 10 minutes.
• When the timer goes off, quick release steam.
• While the IP is doing its magic, in separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick.
• Slowly stir in milk as not to allow lumps to form and all milk is added. Turn up to medium heat. Continue to stir until thick (4-5 minutes).
• Add in cheese and stir until melted.
• Stir the cheese mixture into the Instant Pot after you performed step 3. Set to saute on high and cook until heated through about 3 minutes. (I also will break up some of the potatoes for thickness. It gets thicker as it cools and next day).