Instant Pot Potato Ham Soup is rich & creamy, made with leftover ham and gold potatoes. this soup cooks fast in the electric pressure cooker! A very flavorful and comforting soup!
Turn on the Instant Pot Sauté function (Normal/Med heat). When the display reads "Hot" add the olive oil and butter.
Add the onion, celery, and carrots. Cook until the vegetables start to soften, and the onions are starting to turn translucent.
Add the garlic. Sauté for a minute, stirring constantly, until fragrant.
Add the bay leaf, Coriander powder, nutmeg, thyme, and salt. Stir.
Pour in the broth and stir.
Add the potatoes and the ham. Stir.
Place the lid on the pot and lock it in place. Turn the Steam Release Knob to the Sealing position (except on the Ultra model).
Cancel the Sauté function.
Select Manual (or Pressure Cook), and use the + or - buttons (or dial) to choose 5 minutes.
When the cooking cycle has finished, let the pot go into the Natural Release (Warm) mode. You don't have to do anything, it will do this automatically.
After 15 minutes of Natural Pressure Release, you can manually release the remaining pressure by turning the Steam Release Knob to the Venting position (or pushing the button on the Ultra).
When the pressure is all out of the pot, and the pin in the lid has dropped, you can open the lid.
Whisk the flour into the half and half and then whisk it into the soup. Turn on the Sauté setting and keep stirring until the soup thickens. Then cancel the Sauté setting.
Stir in the cheese, if using.
Add sour cream, if using, and stir.
Taste and adjust salt if necessary.
Garnish as desired and serve.