Instant Pot Ham Bone and Potato Soup🍖 Main

Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 ham bone (from a spiral ham)
• 8 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 1/2 pounds Yukon gold potatoes, peeled and diced
• 1/2 cup heavy cream (optional)
• Salt to taste
• Fresh parsley, chopped (for garnish, optional)

Instructions

1. Set the Instant Pot to SAUTE mode. Add olive oil, onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until vegetables begin to soften.
2. Add the ham bone, chicken broth, thyme, rosemary, garlic powder, and black pepper to the Instant Pot. Stir to combine.
3. Secure the lid and set the vent to SEALING. Select MANUAL/PRESSURE COOK on HIGH for 20 minutes.
4. Once cooking is complete, allow for a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
5. Carefully remove the ham bone from the pot. Shred any meat from the bone and discard the bone. Return the shredded ham to the pot.
6. Add the diced Yukon gold potatoes to the pot. Secure the lid and set the vent to SEALING. Select MANUAL/PRESSURE COOK on HIGH for 5 minutes.
7. Once cooking is complete, perform a quick pressure release.
8. Stir in the heavy cream (if using). Taste and add salt as needed.
9. Ladle into bowls and garnish with fresh chopped parsley, if desired. Serve hot.