Instant Pot Ham & Potato Cheese Chowder

ingredients

1 tablespoon olive oil
1 cup diced onion
2 cups chicken broth
2 cups sliced carrots
2 ½ cups diced potatoes (skins on or peeled)
1 ½ cups frozen corn
½ teaspoon pepper
½ teaspoon dried thyme
2 cups cubed ham
2 cups half and half
3 tablespoons cornstarch + water
1 ½ cups shredded cheddar cheese

make it!

Turn the Instant Pot to the saute setting.
Add in the onion and saute for about 4 minutes.
Pour in the broth.

Add the carrots, potatoes, corn, pepper, thyme and ham. Turn off the saute setting.

Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the SOUP button to 3 minutes (if you don’t have a SOUP button just use the manual/pressure cook button). When the time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid.

Stir ¼ cup of hot broth into the half and half and stir to temper it. Pour the half and half mixture into the pot.
In a small bowl stir together 3 tablespoons of cornstarch with 3-4 tablespoons of water, until smooth. Pour the mixture into the Instant Pot.

Turn the Instant Pot to the saute setting and stir frequently until the soup thickens.

Stir in the cheddar cheese. Turn off the saute setting.

Garnish with bacon crumbles.