Monte Cristo Soup–an Instant Pot cheesy soup made with ham, turkey or chicken, Swiss cheese, cheddar and Dijon mustard, then topped with crunchy croutons and raspberry preserves.
Monte Cristo Soup
If you’ve never had a Monte Cristo sandwich, it’s made with ham, turkey and Swiss cheese and is usually served with powdered sugar and raspberry jam. I admit when Greg and I were dating and he ordered a Monte Cristo sandwich at Bennigan’s I was skeptical that it would be good. But it’s actually really yummy with the savory and sweet flavors. This soup takes the flavors from a Monte Cristo and puts it into a soup form. We didn’t have leftovers…it was so satisfying!
Ingredients/Substitution Ideas
- Olive oil–or canola, vegetable oil
- Onion
- Garlic–or jarred minced garlic
- Chicken broth–or water and Better than Bouillon
- Dijon mustard
- Black pepper
- Ham–I used a ham steak
- Turkey or rotisserie chicken
- Cornstarch
- Swiss cheese
- Cheddar cheese
- Croutons–or a grilled cheese sandwich cut into cubes
- Raspberry preserves–or raspberry jam
Steps
Turn Instant Pot to the saute setting. When display says HOT add in the oil and swirl around. Add in the onion and saute for 3-4 minutes. Stir in the garlic.
Pour in the broth and scrape bottom of pot so that nothing is sticking.
Add in the dijon, pepper, ham and turkey.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button (or low pressure) to 3 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
In a small bowl stir the cornstarch together with 3 Tbsp cold water until smooth. Turn Instant Pot to saute setting. Stir the slurry into the pot to thicken the soup. Once thickened turn off Instant Pot.
Stir in the swiss and cheddar until melted.
Ladle into bowls and top with a drizzle of raspberry preserves and some croutons.
Notes/Tips
- Serve with a grilled cheese sandwich or a side salad.
- After the cornstarch slurry has thickened the soup, turn off the Instant Pot and let the simmering settle for a minute before adding the cheese. Stir in the Swiss and cheddar gradually. Cheese can sometimes turn grainy if it’s added while the soup is boiling hard.
- You can make this gluten free by leaving out the croutons.
- Store leftovers in an airtight container* in the refrigerator for 4 days. You can freeze it, but cheese-based soups aren’t always quite as smooth after thawing.
- Other recipes you can make with ham steak are Instant Pot Ham and Bean Soup and Shaker Casserole.
- Tools:
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
- Wooden saute paddle*
- Garlic press*
- Knife*
- Cutting board*
- Magnetic measuring cups*
- Magnetic measuring spoons*
- Glass measuring cup*
- Ladle*
- Cheese grater*
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Monte Cristo Soup
- Prep Time: 20 minutes
- Cook Time: 3 minutes (plus 5-10 minute NPR)
- Total Time: 23 minutes
- Yield: 6 servings 1x
Description
An Instant Pot cheesy soup made with ham, turkey or chicken, Swiss cheese, cheddar and Dijon mustard, then topped with crunchy croutons and raspberry preserves.
Ingredients
- 1 Tbsp olive oil
- 1 cup diced onion
- 4 garlic cloves, minced
- 4 cups chicken broth
- 1 Tbsp Dijon mustard
- 1/2 tsp black pepper
- 1 1/2 cups cubed ham
- 1 1/2 cups chopped turkey or rotisserie chicken
- 3 Tbsp cornstarch
- 1 cup (4 oz) shredded swiss cheese
- 1 cup (4 oz) shredded cheddar cheese
- Croutons, for topping
- Raspberry preserves, for topping
Instructions
- Turn Instant Pot to the saute setting. When display says HOT add in the oil and swirl around. Add in the onion and saute for 3-4 minutes. Stir in the garlic.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Add in the dijon, pepper, ham and turkey.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button (or low pressure) to 3 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- In a small bowl stir the cornstarch together with 3 Tbsp cold water until smooth. Turn Instant Pot to saute setting. Stir the slurry into the pot to thicken the soup. Once thickened turn off Instant Pot and let sit for a couple minutes.
- Stir in the swiss and cheddar until melted.
- Ladle into bowls and top with a drizzle of raspberry preserves and some croutons.
- Category: Ham
- Method: Instant Pot
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Thanksgiving Leftover Casserole
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Black Friday Soup
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Country Christmas Chicken and Dumplings
A fast and easy recipe of leftover chicken (or turkey), creamy sauce, vegetables and biscuit dumplings.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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