Easy One-Pot Recipe Using Leftover Ham: Instant Pot Ham & Cheese Pasta

Ingredients

• 4 cups Low Sodium Chicken Broth (homemade or store‑bought low‑sodium)
• 0.5 teaspoon Black Pepper (ground)
• 0.5 teaspoon Paprika (smoked or sweet)
• 1 teaspoon Garlic Powder (pantry)
• 1 teaspoon Onion Powder (pantry)
• 16 ounces Rotini Pasta (regular, whole‑wheat or Barilla gluten‑free works best)
• 1 pound Cooked Ham (cubed; leftover ham or cooked ham steak (if uncooked, cook first))
• 1 cup Frozen Peas (no need to defrost)
• 2 cups Sharp White Cheddar Cheese (shredded; grate yourself for best melt)
• 1 cup Sour Cream (full‑fat for creaminess)
• 0.5 cup Milk (optional) (add 1 tbsp at a time if sauce is too thick)

Instructions

1. Season the broth

   Pour 4 cups of low‑sodium chicken broth into the Instant Pot inner pot. Add ½ tsp black pepper, ½ tsp paprika, 1 tsp garlic powder, and 1 tsp onion powder. Stir to combine.

   Time: PT2M

2. Add the pasta

   Add the 16‑oz rotini (or other short‑curved pasta) directly into the seasoned broth.

   Time: PT1M

3. Add uncooked ham (if using)

   If using a raw ham steak, cube 1 lb and scatter it over the pasta now. If using leftover cooked ham, skip this step and add later.

   Time: PT1M

4. Pressure cook the pasta

   Seal the Instant Pot, set the venting knob to the sealing position, select Manual/Pressure Cook, and set the timer to 4 minutes on high pressure. After the timer ends, allow a natural pressure release for exactly 5 minutes, then perform a quick release.

   Time: PT9M

5. Stir in remaining ingredients

   Open the lid. Add 1 cup frozen peas, the cubed leftover ham (about 1 lb), 2 cups shredded sharp cheddar, and 1 cup sour cream. Stir vigorously until the cheese melts and everything is evenly combined.

   Time: PT3M

6. Adjust sauce consistency

   If the sauce is too thick, add milk one tablespoon at a time, up to ½ cup, stirring after each addition until the desired creaminess is reached.

   Time: PT1M

7. Final warm‑through

   Replace the lid, set the Instant Pot to Keep Warm for 1–2 minutes to ensure the cheese is fully melted and the peas are heated through.

   Time: PT2M

8. Serve

   Scoop the creamy pasta into bowls and enjoy immediately.

   Time: PT0M

Nutrition Facts

Calories

1040

Protein

45 g

Carbohydrates

55 g

Fat

33 g

Fiber

1 g

Ingredient Substitutions

• Instead of Low Sodium Chicken Broth: Low Sodium Vegetable Broth
• Instead of Black Pepper: White Pepper
• Instead of Paprika: Chili Powder (use less)
• Instead of Garlic Powder: 1 clove fresh garlic, minced
• Instead of Onion Powder: 1 tablespoon fresh onion, minced
• Instead of Rotini Pasta: Corkscrew noodles, Fusilli
• Instead of Cooked Ham: Cooked chicken breast, cubed, Cooked turkey, cubed
• Instead of Frozen Peas: Fresh peas, blanched
• Instead of Sharp White Cheddar Cheese: Sharp Yellow Cheddar, Monterey Jack
• Instead of Sour Cream: Greek yogurt (plain), Crème fraîche
• Instead of Milk (optional): Half‑and‑half, Heavy cream (use less)

Equipment Needed

• Instant Pot (or electric pressure cooker)
• Measuring Cups
• Measuring Spoons
• Wooden Spoon or Heat‑Resistant Spatula
• Handheld Grater or Food Processor
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Seasoning the broth before adding pasta
• Exact 4‑minute pressure cook and 5‑minute natural release
• Melting the cheese completely after pressure cooking
• Adjusting sauce thickness with milk

Chef Tips from the Video

• Use sharp cheddar for maximum flavor; milder cheese can be blended with a bit of Parmesan
• Low‑sodium broth is key to prevent the dish from becoming overly salty
• If using a raw ham steak, sear it briefly before adding to develop flavor

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3–4 days. Reheat gently on the stove or microwave, adding a splash of milk if needed.

Freezer: Not recommended; cheese may separate, but can freeze for up to 1 month and reheat with extra milk.

Room temperature: Serve hot; can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• Cook the pasta and store the broth separately; combine with cheese and ham just before serving
• The dish reheats well with a splash of milk or cream
• Leftover ham can be cubed and frozen for future use

Frequently Asked Questions