Instant Pot Ham & Cheese Chowder

4 cups ham broth (4 teaspoons Ham Better Than Bouillon + 4 cups water)

¼ cup sherry wine (optional, if not using sub an additional ¼ cup broth)

1 ½ pounds Idaho/baking potatoes (about 3 of them), peeled and diced (NOTE: you can also use baby potatoes and quarter them with the skins on)

3 tablespoons cornstarch + 3 tablespoons water to form a slurry (see Jeff's Tips)

5-6 ounce package of a garlic herb cheese, cut into chunks (optional)

4 cups (1 pound) shredded cheese, plus more for topping (I used half Swiss and half Cheddar but you can use any kind you like - See Jeff's Tips)

2 cups heavy cream or half & half

1 ½ pounds ham of your choice (I used Virginia), diced into ¼-inch cubes (ask the deli at the market to slice the ham into 3 thick slices of ½ pound each)

Directions at pressureluckcooking.com

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