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Add garlic, carrots, chicken broth, potatoes, ham bone, and ham to Instant Pot.
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Place lid on pot and lock. Turn the steam release to sealing position.
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Select manual, high pressure, and set to 20 minutes.
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When cooking cycle has finished, let natural pressure release for 5-10 minutes, then manually release pressure. Open and remove ham bone.
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Whisk the flour and heavy whipping cream together.
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Turn Instant Pot to saute and then whisk flour/cream mixture into the soup until thickens.
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Cancel saute function.
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Stir in cheese or use as a garnish.