Ingredients

The following ingredients have 8 Servings
  • 3 pounds russet potatoes
  • 1 pound yukon gold potatoes
  • 1 onion (yellow onion)
  • 2 stalks celery
  • 4 cups chicken stock
  • 2 cloves garlic
  • 1 cup diced ham
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 cups cheddar cheese (shredded)
  • 1/2 cup half and half (you can substitute milk or cream)
  • 1 tbsp olive oil
  • 1 tsp tabasco sauce (optional)

Instruction

  • Clean and peel the russet potatoes, diced into a one inch dice. Set aside
  • Clean the yukon gold potatoes. Dice into one inch sized dice. Set aside
  • Clean and dice the onion and celery, mince the garlic.
  • Turn the Instant Pot on sauté. Allow to heat one minute. Add the olive oil then the diced onion, celery and potatoes. Sauté for two minutes.
  • Add the garlic, salt and pepper, stir well - saute for another 30 seconds. Add the ham and chicken stock. Stir well. Change the setting to manual.
  • Add the lid to the Instant Pot and seal. Turn the vent to the seal position. Change setting to steam and set the timer to 11 minutes.
  • When the timer goes off. Do a quick release by opening the vent valve. Allow all of the steam to release. 
  • When the steam is completely released, remove the lid. Add the cheese and half and half. Using a potato masher, mash the potatoes until they are the consistency you desire.
  • Check the seasoning. You may need to add an additional 1/2 teaspoon of salt. Add Tabasco sauce if desired. Stir again, serve and enjoy!