Step 1

Turn on the Instant Pot Sauté function (Normal/Med heat). When the display reads "Hot" add the olive oil and butter.

Step 2

Add the onion, celery, and carrots. Cook until the vegetables start to soften, and the onions are starting to turn translucent.

Step 3

Add the garlic. Sauté for a minute, stirring constantly, until fragrant.

Step 4

Add the bay leaf, Coriander powder, nutmeg, thyme, and salt. Stir.

Step 5

Pour in the broth and stir.

Step 6

Add the potatoes and the ham. Stir.

Step 7

Place the lid on the pot and lock it in place. Turn the Steam Release Knob to the Sealing position (except on the Ultra model).

Step 8

Cancel the Sauté function.

Step 9

Select Manual (or Pressure Cook), and use the + or - buttons (or dial) to choose 5 minutes. High pressure.

Step 10

When the cooking cycle has finished, let the pot go into the Natural Release (Warm) mode. You don't have to do anything, it will do this automatically.

Step 11

After 15 minutes of Natural Pressure Release, you can manually release the remaining pressure by turning the Steam Release Knob to the Venting position (or pushing the button on the Ultra).

Step 12

When the pressure is all out of the pot, and the pin in the lid has dropped, you can open the lid.

Step 13

Whisk the flour into the half and half and then whisk it into the soup. Turn on the Sauté setting and keep stirring until the soup thickens. Then cancel the Sauté setting.

Step 14

Stir in the cheese, if using.

Step 15

Add sour cream, if using, and stir.

Step 16

Taste and adjust salt if necessary.

Step 17

Garnish as desired and serve.