2largeYukon gold potatoesabout one pound, peeled and diced into small pieces
sea salt and black pepperto taste
Instructions
Turn on your pressure cooker and press the Saute button. When the display reads HOT, add the oil and swirl it around the bottom of the metal liner.
Add the carrots, celery and onion. Saute for 5 minutes stirring occasionally.
Add the minced garlic, stir and cook for one minute.
Pour in the chicken stock and add the thyme. Stir to combine.
Add the ham bone and the diced ham.
Secure the lid making sure the pressure knob is in the “Sealing” position. Press Cancel then the Manual/Pressure Cook button and use the + or – button to set the timer for 20 minutes.
When the pressure cooker beeps turn the pressure knob to “Venting” to release the pressure.
Add the diced potatoes to the pot, stir and secure the lid. Adjust the timer to 5 minutes and turn the knob to the “Sealing” position.
When the pot beeps, turn the pressure knob to release the pressure again. Remove the lid and remove the ham bone from the soup.
Adjust the seasonings as needed and serve.
Notes
If you do not have a pressure cooker – Place all of the ingredients into a large pot or Dutch oven and cook on the stove, covered, for about one hour until the vegetables are tender.