Instant Pot Ham and Potato Chowder

This warm, comforting soup is a quick and inexpensive version of a chowder. I’ve swapped out the pieces of potato with frozen hashbrowns, so you get all the warmth and comfort with less chopping.

This recipe was made in my favorite Instant Pot — the one I use every week. If you want yours to turn out just as good, you can grab the same one here.

All nutrition facts are AI generated and approximate.

Ingredients

• 2 Tbsp olive oil
• 1 yellow onion, chopped
• 2 stalks celery, chopped
• 1 Tbsp garlic, minced
• 1 tsp Italian seasoning
• 1 tsp black pepper
• 2 Tbsp Dijon mustard
• ½–1 Tbsp ham bouillon
• 8 oz ham, cubed
• 20–24 oz shredded hashbrowns
• 8 oz frozen peas & carrots
• 4–5 cups water
• 8 oz cheddar cheese, shredded
• 1 can evaporated milk

Directions

1. Set the Instant Pot to Sauté. Add olive oil, onion, celery, and garlic. Cook until softened.
2. Stir in Italian seasoning, black pepper, Dijon mustard, and ham bouillon to bloom the seasonings.
3. Add cubed ham, hashbrowns, peas & carrots, and water. Stir well to combine.
4. Seal the lid and cook on High Pressure for 8–10 minutes. Allow a natural release for 5 minutes, then quick release.
5. Switch to Warm. Stir in shredded cheddar a handful at a time until melted.
6. Add evaporated milk and stir until creamy and smooth.
7. Taste and adjust seasoning if needed. Serve warm.

Notes

• Hashbrowns instead of potatoes: Shredded frozen hashbrowns skip the peeling and chopping and melt into a creamy, chowder-like texture.
• Ham bouillon: Start with ½ Tbsp, then taste—ham and bouillon are both salty, so add the rest only if needed.
• Add cheese off heat: Switch to Warm and stir the cheddar in a handful at a time so it melts smoothly instead of clumping.
• Creamy finish: Evaporated milk makes it rich and silky—stir it in at the end for a smooth, creamy chowder.
• Thin as needed: The chowder thickens as it sits; loosen leftovers with a splash of water or milk when reheating.

Why This Works

• Less chopping: Frozen hashbrowns and bagged peas & carrots do the prep for you, so the whole pot comes together fast.
• Blooming the seasonings: Stirring the herbs, pepper, mustard, and bouillon into the hot aromatics wakes up their flavor before the liquid goes in.
• Pressure cooking: The Instant Pot melds the ham, potato, and broth into a cozy chowder in minutes.
• Budget comfort: Ham, hashbrowns, and pantry staples make a big, satisfying pot for a low cost per serving.