Set the Instant Pot to “Sauté” mode and warm the olive oil. Add the diced onion and celery, cooking for 2–3 minutes until softened and aromatic.
Stir in the minced garlic and diced ham, continuing to sauté for an additional 2–3 minutes to enhance the flavors.
Introduce the vegetable broth, cubed Yukon Gold potatoes, thyme, and rosemary. Mix thoroughly to ensure all ingredients are evenly distributed.
Secure the lid and set the vent to the sealing position. Cook on high pressure for 5 minutes.
Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure before opening the lid.
Incorporate the heavy cream, seasoning with salt and pepper to achieve the desired taste.
For a richer, thicker texture, mash a portion of the cooked potatoes directly into the soup.
If additional thickening is preferred, whisk together cornstarch and water, then add to the soup while on sauté mode. Simmer for 3–4 minutes until the desired consistency is achieved.
Adjust seasoning as necessary, particularly if using low-sodium broth, adding between 1/2 to 1 teaspoon of salt as needed.
Yukon Gold potatoes are preferred for their creamy texture and ability to hold shape during cooking, though russet potatoes can serve as an acceptable alternative.
The cornstarch slurry offers a method to achieve a more indulgent, velvety finish if desired.
