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.

    1 person made this

    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

    Preparation:20min  ›  Cook:20min  ›  Extra time:5min Other  ›  Ready in:45min 

    1. 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.
    2. 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.

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