4-5 lb potatoes, cubed
1 lb ham, diced
1 tea garlic powder
1 tea onion powder
1/2 tea pepper
1/2 tea salt
4 cups chicken broth
1/2 cup milk
1/2 cup sour cream
2 Tbs cornstarch
2 Tbs water
2 cups shredded cheese
green onions, extra cheese for garnish
Place the potatoes in the bottom of the pot. Add ham, garlic powder, onion powder, pepper, salt and chicken broth. Seal and cook on manual pressure for 8 minutes and quick release when finished. Stir in milk and sour cream. In a separate bowl, whisk together cornstarch and water and then add to the pot. Use an immersion blender or mash by hand until desired consistency. Add cheese and stir until melted. Garnish with onions and cheese.
The original recipe for this calls for 5 lbs of peeled and cubed russet potatoes and 5 cups of broth. I wasn't quite sure how many pounds of potatoes I actually had so I put in less broth and figured I could add more if needed at the end. I only had small red potatoes and didn't want to peel them all, so I just cubed and left the skins on. I used a ham steak for the meat and just diced it up. I think this works better than deli ham would. Other than these few changes, I made this recipe exactly. Delicious and perfect for the cool weather we are bound to get here in Colorado, sooner or later!
