Ham and potato soup.
Slavyanka asked how I made it so fast. I put the leftover ham bone in the Instant pot with 1 litre of chicken soup stock, then set it to pressure cook for an hour. Meanwhile, we went grocery shopping.
When I got back, I pulled the ham out of the broth, reheated the stock in the IP while I peeled the potatoes and bunged it all in. Meanwhile, I chopped my celery, carrots and onion and had it sauteing while I shredded the ham. When the veggies were done I stirred in flour for roux, then tossed it all into the potatoes and broth to finish.
And, damn, it tastes good!! Cook time (aside from Instant Pot) - less than 1/2 hour