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  • 2 tablespoons butter
  • 1 small yellow onion
  • 2 cloves minced garlic
  • 1 teaspoon herbs de Provence
  • 2 tablespoon dijon mustard.
  • 4 Yukon gold potatoes washed, peeled, and chopped.
  • 2 carrots peeled and chopped
  • 1 ham bone you can also sub 2 cups of cubed ham
  • 4 cups water


  • kalamata olives


  1. Set your Instant Pot to the saute setting. Add butter, onions, garlic, herbs de Provence, and dijon mustard into the inner pot, and saute until the onions are translucent.

  2. Wash and Peel Potatoes and Carrots. Chop and add to the pot.

  3. Add Hambone and 4 cups of water to the pot.

  4. Close your Instant Pot lid. place the pressure release valve to "sealing"

  5. Cook on the "soup" setting for 12 minutes.

  6. Let the pressure naturally release

  7. Cut any additional ham off the ham bone. Place ham into the soup. Discard the bone.

  8. Use an immersion blender to pulse the soup. Don't blend it all the way.

  9. Add kalamata olives to each bowl and serve.