Saute onions and ham for 2-3 minutes.
Add in potatoes, chicken broth, and seasonings. Close Instant Pot and set to sealing. Set to a manual high-pressure cook time of 8 minutes, allowing for a quick release of pressure at the end.
Add in heavy cream and heat on saute setting to let soup thicken for 1-2 minutes before serving.
Serve hot and enjoy!