Do you have an Instant Pot? If so, you’re probably wondering what all the fuss is about.

This amazing little appliance can do a million things, and one of them is making delicious turkey stock!

This easy Instant Pot turkey stock recipe is perfect for Thanksgiving or any time you need to use up leftover turkey.

With just a few simple ingredients, you can have a big pot of stock ready in no time! So give your Instant Pot a try and make some stock today – it’s definitely worth it!

Turning leftover turkey or chicken into stock is a great way to produce a cooking base far tastier and healthier than what you can buy in the store. And because you probably have all the ingredients on hand, it’s practically free. You can even use scraps from cooking, like the tops of celery, carrot peels, and leftover onions. Making stock in the Instant Pot will save you time and money, so what’s not to love!

Ingredients

• Carcass from turkey or chicken, as much as fits easily into the Instant Pot
• One onion, chopped, no need to peel
• Two or three carrots, chopped to fit into pot
• Other veggies like celery, optional
• Handful of thyme
• Two to three bay leaves
• Half head garlic, optional
• 1 tablespoon salt
• 1 tablespoon peppercorns
• Up to 3 quarts water, being careful not to pass the 2/3 fill line

Step-by-Step Instructions

1. Using leftover carcass or bones, pick off any meat you want to use for other purposes. Cut to size to fit into the pot.
2. Add veggies, herbs to fit around the carcass.
3. Cover with cold water, up to 3 quarts (12 cups) or up to the 2/3 fill line.
4. Set timer for 45 minutes, close the top, seal the vent, and cook.
5. When cooking is complete, give it at least ten minutes of a natural release, up to half an hour.
6. Strain the stock using a very fine sieve or cheese cloth.
7. Do not remove the gelatin layer at the top of the cooled liquid.
8. Use within five days, or freeze for up to six months.

What’s the difference between broth, stock and bone broth?

Broth, stock, and bone broth are liquids derived from cooking meat in a large volume of water, often with herbs and spices, as well as vegetables, for added flavor. They are somewhat interchangeable, but each has its own place to shine in cooking.

Broth is made from cooking meat bones with vegetables, such as onions, carrots, and other flavorful veggies and herbs – and additional meat thrown in. The meat is often used right away along with the broth, in a good chicken soup for example. It’s also used to cook veggies and meat in, or instead of water in rice or potato recipes.

Stock is made from leftovers, by cooking the carcass for a long time in the water with herbs, spices, and flavorful veggies. This makes an excellent gravy base, or as a base for a hearty winter soup. Stock contains more calories, but it also has more vitamins, minerals, and protein. Its silky texture comes from the gelatin that is released from the bones and collagen over the long cooking time.

Bone broth is also derived from cooking meat in water. Bone broth simmers for the longest time, which allows the bones to fully release their flavor and collagen-based protein. People love drinking bone broth as a soothing beverage in the winter or when sick, or used as the base for gravies and other rich sauces and hearty soups.

How long does homemade stock last?

When properly stored in an airtight container, a homemade stock should last about four days in the refrigerator. It can last in the freezer for about six months.

Can you freeze turkey stock?

Yes! This is probably the best way to store your homemade stock unless you are using it right away. It’s probably easiest to freeze in 1-2 cup portions in freezer-safe containers, such as glass jars (like mason jars) or a freezer bag that’s laid flat to freeze. These Souper Cubes are specifically designed for soups and broths, and they are a great way to store them for later! You could also freeze in smaller portions in an ice cube container.

This gelatin looks unappetizing, but it’s got so much of the flavor, so don’t toss it!

Can I do this with chicken bones instead?

Yes, you could use a chicken carcass instead.

How do I make stock in the Instant Pot?

Making stock or broth on the stove can be an hours-long process, and it steams up the kitchen, takes up space, and can make a mess if you’re not careful. Making it in the Instant Pot is an excellent alternative. You can make it in a fraction of the time, easier, and cleaner.

Take the carcass and pick off all the meat you intend to use in other ways. Break it into smaller pieces by cutting off the legs, and breaking the spine if needed. Kitchen scissors work wonders for this task.

Add the carcass to the Instant Pot, along with a quartered onion, some chunks of carrots, celery, and other flavorful veggies if you want. Add fresh herbs like thyme, bay leaves, or rosemary, and salt and peppercorns. There is no need to peel the carrots or onion, just cut them into chunks for easier fitting into the pot.

Cover with water up to the top of the carcass, or to the fill line in the Instant Pot, whichever is lower. Seal, set to high pressure for 40 minutes, and allow at least ten minutes for a natural release before opening with a quick release.

Allow the stock to cool enough to handle, and strain using a fine-mesh strainer or cheesecloth into a large bowl. This removes the impurities and small bits of meat, veggies, and herbs to give you a smooth, even texture.

What is the best way to use turkey carcass stock?

There are lots of easy recipes you can use turkey stock in – really, anything that you might use chicken stock in, suck as a turkey noodle soup.

How long do leftover turkey bones last?

If you are making stock from leftover turkey bones, it’s best to do it right after dinner or put the bones in the fridge. Leaving turkey leftovers out for a long time can lead to spoilage or food-born bacteria taking hold.

The longer you cook the bones, the more rich and flavorful the stock will be. If you cook the bones for two hours, it will be a rich bone broth.

Strain the liquid, but don’t skim off the filmy layer that rises to the top as it cools. This is the gelatin that adds flavor, smoothness, and protein.

Store the stock in your fridge for up to five days, or freeze for six months. It helps to freeze it in smaller portions, about one or two cups each, so that they are ready to use when you need them.

How high can I fill my Instant Pot?

Do not fill the pot beyond the 2/3 fill line. Once you add the turkey, you can fill in the cracks and crevices with the veggies.

Easy Instant Pot Turkey Stock Recipe

Yield: 6 Cups

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

There are many reasons to make turkey stock, but the most popular reason is for soup. Making your own stock means you know what’s in it and how healthy it is. It also means you can tailor the flavors exactly how you want them! This Instant Pot Turkey Stock Recipe will help kick off your next great soup-making adventure. Homemade stock is a great way to use up leftover turkey carcass!

Print

Ingredients

• Carcass from turkey or chicken, as much as fits easily into the Instant Pot
• One onion, chopped, no need to peel
• Two or three carrots, chopped to fit into pot
• Other veggies like celery, optional
• Handful of thyme
• Two to three bay leaves
• Half head garlic, optional
• 1 tablespoon salt
• 1 tablespoon peppercorns
• Up to 3 quarts water, being careful not to pass the 2/3 fill line

Instructions

1. Using leftover carcass or bones, pick off any meat you want to use for other purposes. Cut to size to fit into the pot.
2. Add veggies, herbs to fit around the carcass.
3. Cover with cold water, up to 3 quarts (12 cups) or up to the 2/3 fill line.
4. Set timer for 45 minutes, close the top, seal the vent, and cook.
5. When cooking is complete, give it at least ten minutes of a natural release, up to half an hour.
6. Strain the stock using a very fine sieve or cheesecloth.
7. Do not remove the gelatin layer at the top of the cooled liquid.
8. Use within five days, or freeze for up to six months.

More Recipes You Might Enjoy:

• Instant Pot Turkey Breast
• Instant Pot Pot Roast
• Instant Pot Chicken Alfredo

If you are looking for easy use for leftover bones from your holiday turkey, you definitely should consider making this delicious stock! It’s a fantastic way to get the most use out of your turkey.

The post Easy Instant Pot Turkey Stock Recipe first appeared on What's in the Pot.

The post Easy Instant Pot Turkey Stock Recipe appeared first on What's in the Pot.

Instant Pot Sausage Stuffing Recipe

Ah, stuffing.

If you’re looking for an easy and delicious stuffing recipe, look no further than this addictive Instant Pot stuffing! It’s perfect for Thanksgiving or any other holiday feast.

Plus, it’s so easy to make that you’ll want to make it all the time!

Trust me, this stuffing is sure to become a family favorite. So don’t wait – give it a try today!

Ingredients

• 1 lb ground sausage 
• 6 celery stalks, diced (I was sent Dandy Celery from Dandy Fresh Produce, and it is truly the best celery I’ve ever had!)
• 1/2 cup white onion, diced
• Butter – 2 tbsp
• 1/2 cup Dried Cranberries 
• 1 lb of stuffing mix (I used the Williams Sonoma Foccacia Stuffing Mix)
• 4 cups of chicken broth
• 2 cups of water

Instructions

1. Turn Instant Pot to saute and brown and crumble the sausage.
2. Add in butter, celery, and onion and saute until soft.
3. Mix in dried cranberries.
4. Add in stuffing mix and chicken broth. Mix.
5. Spoon the stuffing mixture into an Instant Pot-safe dish.
6. Place trivet in the bottom of the Instant Pot and pour two cups of water in.
7. Place dish on top of trivet.
8. Set Instant Pot to 10 minutes on manual high pressure.
9. Once timer goes off, quick pressure release all the pressure.
10. Crisp with the CrispLid or in the oven on a broiler setting.

A few things to keep in mind

When making this in the Instant Pot, you have to use the Pot-in-pot method. Otherwise, you will end up with a burn notice (and a burned pot).

Trust me – I learned the hard way.

If you have a bundt pan that will fit into your Instant Pot, that can be a good option (here are a bunch that would work).

Otherwise, a glass pyrex bowl is what I used!

This recipe below makes A LOT – and if you make it as stated, you will likely have to do two rounds of cooking in the Instant Pot and then combine it all together in some kind of baking/serving dish.

If you are serving a smaller crowd, you can easily half this recipe, which would serve around seven people.

I also used the Mealthy CrispLid on top of my instant Pot to crisp it up a little bit and absorb some of the liquid toward the end. This worked perfectly (and if you want one, use the code CLARKSCONDENSED for $10 off orders of $59.95 or more).

HOWEVER, if you don’t have a CrispLid, once you’ve transferred everything to a baking/serving dish, just put it under the broil for a minute or two.

Variations

You can add whatever you’d like to your stuffing. In our recipe below, we added celery, onion, sausage, and cranberries. Here are a few other ideas:

• Mushrooms
• Carrots
• Nuts (slivered almonds are always a favorite!)
• Use a different kind of broth than chicken
• Sliced sausage (apple chicken sausage would be delicious!)
• Cream of mushroom or cream of chicken for a creamier consistency
• Hot ground sausage

What stuffing mix should I use?

That is up to you. I used one that used Foccacia from Williams Sonoma. I recommend getting one that has larger cubes of bread.

Can I use my own bread?

Sure! You can dry out your bread of choice and season it – I definitely recommend using sage!

Do I have to use sausage?

No, you can omit that if you like. I think it’s rather tasty, though!

How can I reheat this stuffing recipe?

Here is a great tutorial on how to reheat stuffing without drying it out.

Can stuffing be frozen?

Yes. Freeze in small portions in a freezer-safe container for up to three months.

Can you make this the day before?

Yep! Just refrigerate in an air tight container and reheat the next day.

How much stuffing should I make?

This recipe makes about 10 cups. I typically suggest 1/2 cup per person, so you can adjust the recipe based on that.

What kind of sausage did you use for this recipe?

I just used Market Pantry mild ground sausage!

Be aware that if you make this recipe as written, you will need to do two batches of pressure cooking.

Makes 10 cups (about 20 servings)

Instant Pot Dressing Recipe

Addictive Instant Pot Stuffing

Yield: 10 cups

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This Instant Pot stuffing recipe will leave everyone asking for the recipe as it takes center stage at your next gathering. Filled with sausage, cranberries, onions, and celery – you’ll definitely be wanting seconds!

Print

Ingredients

• 1 lb ground sausage
• 6 celery stalks, dice
• 1/2 cup white onion, diced
• Butter – 2 tbsp
• 1/2 cup Dried Cranberries
• 1 lb of stuffing mix (I used the Williams Sonoma Foccacia Stuffing Mix)
• 4 cups of chicken broth
• tap here
• 2 cups of water

Instructions

1. Turn Instant Pot to saute and brown and crumble the sausage.
2. Add in butter, celery, and onion and saute until soft.
3. Mix in dried cranberries.
4. Add in stuffing mix and chicken broth. Mix.
5. Spoon the stuffing mixture into an Instant Pot-safe dish.
6. Place trivet in the bottom of the Instant Pot and pour two cups of water in.
7. Place dish on top of trivet.
8. Set Instant Pot to 10 minutes on manual high pressure.
9. Once timer goes off, quick pressure release all the pressure.
10. Crisp with the CrispLid or in the oven on a broiler setting.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 129Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 443mgCarbohydrates: 26gFiber: 7gSugar: 10gProtein: 4g

This Instant Pot Sausage Stuffing is the perfect holiday side dish! It’s packed with flavor and can be made in just minutes. Whether you’re hosting a large group or looking for a simple recipe to make ahead of time, this stuffing will not disappoint.

Give it a try this holiday season and let us know what you think!

Other recipes you may enjoy:

• Instant Pot Chicken and Dumplings
• Instant Pot Beef Stew
• Instant Pot Ham and Cheddar Soup

The post Addictive Instant Pot Stuffing Recipe first appeared on What's in the Pot.

The post Addictive Instant Pot Stuffing Recipe appeared first on What's in the Pot.

Wendy’s chili is a fan favorite, but it can be unhealthy and expensive to eat out.

Making chili at home is a lot better for you, and it can be less expensive than eating out. Plus, everyone should have an easy chili recipe in their cookbook.

This Instant Pot copycat recipe is just as delicious as the real thing, and it’s easy to make! The ingredients are pantry staples for most people, and it can be thrown together in less than 30 minutes with the help of your Instant Pot.

Ingredients

• 1 pound lean ground beef
• 1 can tomato sauce
• 2 cans chili beans (kidney and pinto beans)
• 1 can diced zesty chili-style tomatoes
• 1/2 white large onion
• 1 stalks celery, chopped
• 1 green bell pepper, chopped
• 2 tsp cumin
• 2 tbsp chili powder
• 1 tsp black pepper
• 2 tsp salt
• 1 cup beef broth (I like to use 1 teaspoon better than bullion with 1 cup water)
• 1 tbsp butter

What are some variations of this recipe?

There are lots of different options for serving this recipe. You could add some heat with diced jalapeños, or make it a bit earthy with mushrooms. Crushed-up tortilla chips would also be a great addition. You could add black beans instead of or in addition to the beans that have already been added.

What if I can’t find chili beans?

You can use two cans of dark red kidney beans and two cans of pinto beans mixed with a little bit of McCormick’s chili seasoning as a substitute.

What kind of meat is used in Wendy’s chili?

Wendy’s chili is made with ground beef. You can use any kind of ground beef that you like for this recipe. We prefer to use 93/7 so there is less grease to deal with.

What brand of tomatoes do you use?

We used Del Monte’s brand for this recipe, which can be found at most major grocery stores.

How can I make this recipe vegetarian?

If you want to make this recipe vegetarian, you will want to remove the ground beef and replace the beef broth with vegetable broth.

Can I use tomato juice instead of tomato sauce?

I wouldn’t recommend this substitute for this recipe.

How can I make this recipe healthier?

Honestly, it isn’t horrible to begin with! But if you want less fat and red meat, you could use ground turkey instead of ground beef.

Directions

1. Set instant pot to the saute feature and brown grown beef – drain excess grease and deglaze the bottom of the pot.
2. While cooking, chop the green pepper and onion
3. Add in all the rest of the ingredients except for the butter and stir with a wooden spoon
4. Cook for 15 minutes on the Chili setting
5. Natural pressure release for 5 minutes and then quick release the remaining pressure
6. Mix in butter and enjoy

What is the best way to store leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 3 days. I think it tastes best the next day.

Can I freeze this chili?

Yes, this chili can be frozen for up to 3 months. Make sure you freeze it in an airtight, freezer-safe container. We really love Souper Cubes for freezing chili. You can use the code TBM10 for 10% off.

What can I serve with this chili?

This chili is delicious on its own, or you can top it with your favorite toppings such as shredded cheese, diced onions, sour cream, or jalapeños. It’s also great served over rice or pasta.

We also really love serving it over a nice, big piece of cornbread! And of course, if you want to make it more like Wendy’s, make a delicious baked potato and serve this chili over it with sour cream and chives.

Can I make this in the slow cooker instead?

Yes! You can definitely make this in your crock pot. Cook the ground beef on the stove top before, and then put all the ingredients (except the butter) into a slow cooker. Cook on high for two hours or low for 5-6. Stir in butter before serving.

Can I make a double batch of this recipe?

Absolutely! This recipe doubles beautifully – and you’ll probably want to because everyone is going to gobble up this yummy recipe.

What’s the best way to reheat this chili?

The best way to reheat this chili is in a pot on the stove over low heat. You can also reheat it in the microwave, but it may not be as thick and creamy. You may need to add some water if it’s too thick.

If you are reheating from frozen, you can do this in the Instant Pot! Just add 1.5 cups of beef broth and heat for 20 minutes on manual high pressure.

Is Wendy’s chili real beef?

Yes, Wendy’s chili is made with real beef. However, some employees have reported that the beef used in the chili is from hamburgers that were grilled too long and couldn’t be served as burgers to customers.

Does Wendy’s put sand in their chili?

No, Wendy’s does not put sand in their chili. However, it does have silicone dioxide, which is silica. This is an anti-caking product that might be used in Wendy’s chili. All the reasons to make it yourself at home!

Does Wendy’s put beans in their chili?

Yes, they have a combination of beans in their chili.

Instant Pot Wendy's Chili

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Print

Ingredients

• 1 lb ground beef
• 1 can tomato sauce
• 2 cans chili beans (kidney and pinto)
• 1 can diced zesty chili-style tomatoes
• 1/2 white onion
• 1 stalks celery, chopped
• 1 green bell pepper, chopped
• 2 tsp cumin
• 2 tbsp chili powder
• 1 tsp black pepper
• 2 tsp salt
• 1 cup beef broth
• 1 tbsp butter

Instructions

1. Set instant pot to saute and brown grown beef – drain excess grease
2. Add in all the remaining ingredients except for the butter and stir
3. Cook for 15 minutes on the Chili setting
4. Natural pressure release for 5 minutes
5. Mix in butter and enjoy

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 304Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 67mgSodium: 1587mgCarbohydrates: 16gFiber: 4gSugar: 6gProtein: 23g

Other Recipes You May Enjoy:

• Easy Instant Pot Butternut Squash Apple Soup Recipe
• Instant Pot Beef Stew
• Instant Pot Hawaiian Meatballs

The chili from Wendy’s is always a fan favorite – and now you can make it at home using your Instant Pot and this recipe. You will definitely want to print of this instant pot wendy’s copycat chili for the future – it’s a great recipe you will want to use over and over again. Be sure to let us know what you think in the comments!

The post Copycat Instant Pot Wendy’s Chili Recipe first appeared on What's in the Pot.

The post Copycat Instant Pot Wendy’s Chili Recipe appeared first on What's in the Pot.

This Instant Pot soup doesn’t require much prep or cook time, but it tastes as if it has been simmering on the stove for hours. This ham potato soup is naturally creamy when using Russet potatoes as they break up a little bit while cooking.

It’s getting colder outside, and that means it’s time for some delicious soup! 

But who has time to make soup from scratch? Not me. That’s why I love this Instant Pot Ham and Potato Soup recipe.

This ham and potato soup is perfect for a chilly night. It only takes a few minutes to prep, and then the Instant Pot does all the work. Plus, this soup is naturally creamy thanks to the Russet potatoes.

Ingredients:

• 1 tbsp. oil
• 1 tbsp. minced garlic
• ¼ c. diced onion
• ½ c. diced celery
• 1 c. carrots, diced
• 2 c. chopped ham
• 1 lb. fresh russett potatoes (cut into 1/2-inch pieces)
• 4 c. chicken broth
• 1 tsp. salt
• 1 tsp. thyme
• ¼ tsp. pepper
• ½ c. half and half
• shredded cheddar cheese (for serving)

Directions:

1. Add oil, garlic, onion and celery to the Instant Pot.
2. Set the pot to SAUTÉ and sauté the ingredients until the onion is soft, stirring frequently, about 3–5 minutes.
3. Stir in carrots, ham, potatoes, broth, and seasonings (salt, thyme, and pepper).
4. Place the lid on the Instant Pot and seal shut.
5. Close the pressure release valve.
6. Set the Instant Pot to manual, high pressure for 5 minutes.
7. When the cooking cycle is complete, let pressure naturally release for 10 minutes.
8. Open the instant pot and carefully stir in half and half.

Can you make this soup ahead of time?

This ham and potato soup is great to make ahead of time, just heat it up on the stove or in a microwave until it boils.

Can you freeze this soup?

This ham and potato soup freeze well. You can freeze it in a freezer-safe bag or container for up to 3 months. I recommend thawing the soup on the countertop before reheating it on the stove or in a microwave. You can also defrost in the Instant Pot with 1 cup of broth for about 15 minutes on manual pressure.

I also like to use these Souper Cubes for freezing soup. It makes for easy reheating, too!

Tips for making ham and potato soup

• You can use a leftover ham or just buy some from the store – I always like the Costco ham.
• I like to use Better than Bouillion for
• stocks because it’s easy to store and I can just use 1 cube per cup of liquid for this ham and potato soup recipe.
• Substitute the dairy milk with almond, cashew or coconut milk.
• Do not substitute Russet potatoes with any other type of potatoes – you need the starchyness that the russets provide for this soup.
• You can use frozen green beans if you don’t have fresh ones on hand, too!
• If you are not Vegan, feel free to add some shredded cheddar cheese on top of the finished soup for more flavor.

How to store ham and potato soup

This soup keeps well in the refrigerator for up to 5 days. You can also freeze leftovers of this ham and potato soup recipe for up to 3 months.

When I make a batch of this Instant Pot Ham and Potato Soup, I like to portion it out into individual containers that are freezer safe, then store them in the freezer for quick and easy meals.

Instant Pot Ham and Potato Soup

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Print

Ingredients

• 1 tbsp. oil
• 1 tbsp. minced garlic
• ¼ c. diced onion
• ½ c. diced celery
• 1 c. carrots, diced
• 2 c. chopped ham
• 1 lb. fresh potatoes (cut into 1/2-inch pieces)
• 4 c. chicken broth
• 1 tsp. salt
• 1 tsp. thyme
• ¼ tsp. pepper
• ½ c. half and half
• shredded cheddar cheese (for serving)

Instructions

1. Add oil, garlic, onion and celery to the Instant Pot.
2. Set the pot to SAUTÉ and sauté the ingredients until the onion is soft, stirring frequently, about 3–5 minutes.
3. Stir in carrots, ham, potatoes, broth, and seasonings (salt, thyme, and pepper).
4. Place the lid on the Instant Pot and seal shut.
5. Close the pressure release valve.
6. Set the Instant Pot to manual, high pressure for 5 minutes.
7. When the cooking cycle is complete, let pressure naturally release for 10 minutes.
8. Open the instant pot and carefully stir in half and half.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 352Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 61mgSodium: 2381mgCarbohydrates: 35gFiber: 5gSugar: 6gProtein: 19g

What should I serve with this soup?

There are so many great options – our mind always goes straight to BREAD.

• Rolls
• Breadsticks
• Texas Toast
• French Bread

A dinner salad would go great with this soup as well!

Can I make this soup in the crock pot?

You can make this soup in the crockpot if you like. Follow all of the instructions until you get to the part where you turn on the Instant Pot! Put your slow cooker on low for 2-3 hours or high for 4-6.

How long to cook the potato soup in the instant pot?

This soup will cook for about five minutes at manual high pressure. However, take into account the time it takes to get to pressure.

What are great toppings for Ham and Potato Soup?

I love to top this ham and potato soup with some shredded cheese, a few pieces of diced green onion or a dollop of sour cream.

Variations for recipe:

• You can use other veggies in this ham and potato soup such as corn or green beans, too.
• Use bacon bits instead of ham
• Use smoked turkey instead of ham
• Adjust the spices so that it tastes great for your palate – garlic powder, salt and pepper are staples in my house when it comes to this soup.
• Use a different type of cheese – pepper jack would be fantastic with this meal!

More Recipes You Might Enjoy:

• Easy Instant Pot Chicken, Potatoes, and Carrots
• Instant Pot Honey Garlic Chicken
• Homemade Tomato Soup
• Homemade Tomato Soup

This Instant Pot Ham and Potato Soup is the perfect comfort food for a chilly night. It’s easy to prep, and the Instant Pot does all the work. Plus, this soup is naturally creamy thanks to the Russet potatoes. You can make this soup ahead of time, freeze it, or cook it in the crockpot – it’s so versatile!

The post Instant Pot Ham Potato and Cheddar Soup first appeared on What's in the Pot.

The post Instant Pot Ham Potato and Cheddar Soup appeared first on What's in the Pot.