Ingredients
- 2 T cornstarch
- ½ t salt
- 2 T butter
- 2 T water
- 3 oz cream cheese
- 7 ½ oz ham (1 package of carver ham sandwich meat)
- 2 T dried green onions
- 1 c shredded cheese (Italian or Cheddar)
- 1 medium size onions
- 2 can chicken broth
- ½ t black pepper
- 2 c heavy cream
- 1 can corn
- 5 medium size potatoes
Directions
Select Steam Veggies to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add 1 can chicken broth, salt, pepper, and green onion to the onions.
Put the steamer basket in the pressure cooker pot. Add the diced potatoes. Lock lid in place, run through veggie steamer cycle. When timer beeps, turn off pressure cooker, wait 5 minutes, then do a quick pressure release. Carefully remove potatoes and steamer basket from the pressure cooking pot.
In a small bowl, dissolve cornstarch in 2 tablespoons water. Select the Soup cycle and add cornstarch mixture to the pot stirring constantly. Add cubed cream cheese and shredded cheese. Stir until cheese is melted. Add remaining can of chicken broth, heavy cream, corn, ham, and cooked potatoes.