- 2 tablespoons butter
- 1/2 cup chopped onion
- 1 – 2 cups of chopped ham
- 2 14 oz. cans chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons dried parsley
- 6 cups peeled and cubed potatoes
- 2 peeled and sliced carrots
- 2 tablespoons cornstarch
- 2 tablespoons water
- 3 oz. cream cheese, cut into cubes
- 1 cup shredded cheddar cheese
- 2 cups half and half (can use fat free but soup will be thinner)
- 1 cup frozen corn
- Select Saute and add butter to your Instant Pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender. Add 1 can chicken broth, salt, pepper, and parsley to the onions.
- Put the steamer basket in the pressure cooker pot. Add the diced potatoes and carrots. Lock lid in place, select High Pressure and 4 minutes cook time and start. When timer beeps, turn off pressure cooker, do a 5 minute NPR (natural pressure release) and then do a quick release of all remaining pressure. Carefully remove potatoes and steamer basket from the pressure cooking pot.
- In a small bowl, dissolve cornstarch in 2 tablespoons of water. Select Saute and add cornstarch mixture to the pot stirring constantly. Add cubed cream cheese and shredded cheese. Stir until cheese is melted. Add remaining can of chicken broth, half and half, corn and cooked potatoes and carrots, and heat through but do not bring to a boil.
Kelly's Kitchen 