Pressure Cooker Potato Chowder
45 minutes
Here's a belly-warming potato soup perfect for those chilly winter evenings when you need a cheesy chowder filled with ham and vegetables. Made quick and easy by cooking in the pressure cooker.
Hisway
1 person made this
Ingredients
Serves: 6
- 6 potatoes, cut into cubes, or more as needed
- 2 1/2 cups chicken stock
- 1 cup diced brown onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 tablespoons plain flour
- 2 teaspoons salt
- 1 teaspoon (2 g) ground black pepper
- 1 (400g) can corn kernels, drained
- 1 cup chopped ham
- 2 cups shredded Cheddar cheese
Directions
Preparation:20min ›
Cook:20min ›
Extra time:5min Other ›
Ready in:45min
- Combine potatoes, chicken stock, onion, carrots, celery, flour, salt and pepper in a multi-functional electric pressure cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir in corn and turkey ham. Add Cheddar cheese; stir until melted.
Cook's Notes:
Dice potatoes into smaller pieces for a creamier soup.
