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Instant Pot Mother’s Ham Casserole


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4.5 from 2 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 25 minutes
  • Cook Time: 3 minutes
  • Total Time: 28 minutes
  • Yield: 6 servings 1x

Description

Ham and potatoes in a creamy, cheesy sauce with a hint of spice from green chiles and pepper jack cheese. 


Ingredients

Scale
  • 5 medium Russet potatoes (about 1 1/2 to 1 3/4 pounds), peeled and cubed
  • 4 medium carrots, peeled and cut into chunks
  • 1 rib of celery, diced
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 1/2 cups milk
  • 3/4 tsp kosher salt
  • 1 tsp pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 (4 oz) can diced green chiles
  • 2 cups cubed ham
  • 6 ounces pepper jack cheese, shredded
  • Optional: panko breadcrumbs toasted in butter

Instructions

  1. Add potatoes, carrots and celery into steamer basket*.
  2. Pour 1 ½ cups water into bottom of Instant Pot. Drop the steamer basket into bottom of Instant Pot.
  3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up move valve to venting and remove the lid. Move the steamer basket out of the pot and discard the water.
  4. Turn Instant Pot to saute setting. Add in the butter and let it melt. Whisk* in the flour, a little at a time and whisk until smooth. Pour in the milk a little at a time and whisk until smooth. Stir in the salt, pepper, onion powder and garlic powder. Simmer until sauce has thickened. 
  5. Turn off saute setting and turn pot to the keep warm setting. Stir in the green chiles, ham, pepper jack, potatoes, carrots and celery. Coat the potatoes in the sauce. Let the cheese melt. 
  6. Scoop into bowls and top with a spoonful of toasted panko, if desired. 
  • Category: Ham
  • Method: Instant Pot