You’ll need
Ingredients
Instructions
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In the bottom of your instant pot using the sauté button, fry the onions in the butter until the onions are soft.
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Add in the garlic and sauté until browned and fragrant.
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Add in the potatoes, broth, vegetables, basil, and parsley. Stir to combine.
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Close the lid to the Instant Pot and seal.
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Cook on high pressure for 15 minutes, then use a quick release according to the manufacturer's instructions.
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Press the keep warm button.
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Whisk the cornstarch into the milk, then whisk into the soup until thickened.
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Add the Velveeta or shredded cheese and let it melt, stirring occasionally.
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When it’s melted in completely, add in the ham and cook until the ham is heated.
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Remove the soup from the heat.
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Spoon into bowls and serve.
Nutrition per serving: 186 calories
- Calories
- 186 kcal
- Carbohydrates
- 32 g
- Protein
- 6 g
- Fat
- 5 g
- Saturated fat
- 3 g
- Polyunsaturated fat
- 1 g
- Monounsaturated fat
- 1 g
- Trans fat
- 1 g
- Cholesterol
- 13 mg
- Sodium
- 68 mg
- Potassium
- 670 mg
- Fiber
- 4 g
- Sugar
- 4 g
- Vitamin A
- 2477 IU
- Vitamin C
- 13 mg
- Calcium
- 97 mg
- Iron
- 2 mg
Nutrition is an automatic estimate and will vary with the brands you use.