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  • Instant Pot Ham and Potato Soup

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    Delicious and hearty Instant Pot Ham and Potato Soup made with leftover ham and russet potatoes. Made for less than 30 minutes. Perfect for cold weather!

    Instant Pot Ham and Potato Soup-1

    This easy and comforting Instant Pot Ham and Potato Soup is so delicious and flavorful! Even though Spring is only a couple of days away, I am still craving delicious and hearty soups. I have made this soup several times this winter, and my husband always asks for seconds and my 1-year-old son gobbles it up. This ham and potato soup is perfect for chilly weather.


    If you have tried my Instant Pot Ham and White Bean Soup, you will love this soup as well. The competition is pretty stiff because both of these soups taste amazing! I used leftover ham from a bone-in ham. You can also use ham bone, a meaty ham shank or ham hock with some extra meat.


    If you’re making a big bone-in ham for Easter this year, don’t throw away the leftover ham bone once all the meat’s been cut off. You can add it to this ham and potato soup to add instant flavor!

    Instant Pot Ham and Potato Soup-1

    Soups are a big part of the Winter and Fall season for us – they are easy, comforting and so delicious. They instantly warm you up and are pretty much “set it, and forget it”, especially if you are using an Instant Pot. This ham and potato soup recipe is also great because you can literally dump all the ingredients, and set the Manual setting for 10 minutes. After the soup comes to pressure (in about 10-15 minutes), it takes only 10 minutes to cook, and you have a delicious meal you can eat for dinner and even for lunch the next day.

    The best part of this leftover ham bone soup with potatoes is that it’s perfect for weeknight dinners when you don’t have much time to prepare dinner. This Instant Pot soup doesn’t require much prep or cook time, but it tastes as if it has been simmering on the stove for hours. This ham potato soup is also naturally creamy when using Russet potatoes as they break up a little bit while cooking.

    Hope you make and enjoy this ham potato soup in the Instant Pot as much as you have loved the other Instant Pot recipes on the blog.

    Instant Pot Ham and Potato Soup-1

    Instant Pot Ham and Potato Soup

    5 from 3 votes
    Instant Pot Ham and Potato Soup-1
    Instant Pot Ham and Potato Soup
    Prep Time
    15 mins
    Cook Time
    10 mins
    Total Time
    25 mins

    Delicious and hearty Instant Pot Ham and Potato Soup made with leftover ham and ham bone and russet potatoes. Made in the Instant Pot for less than 30 minutes. Perfect for cold weather!

    Course: Main Course, Soup
    Cuisine: American
    Servings: 4
    Calories: 434 kcal
    Author: Neli @ Delicious Meets Healthy
    • 2 Tbsp butter
    • 1/2 cup carrots peeled and sliced
    • 1 medium onion chopped
    • 3 cloves garlic minced
    • 2 stalks celery chopped
    • 1 lb cooked ham cubed
    • 2 lbs Russet potatoes peeled and cut in 3/4" cubes
    • 32 oz vegetable stock
    • 1/4 cup organic heavy cream (or milk, or coconut cream)
    • salt and pepper, to taste
    • 1 tsp thyme
    1. Press the “Saute” button on the Instant Pot, and add the butter, carrot, onion, garlic, and celery to the pot. Cook stirring occasionally for 5 minutes. (This is an optional step. You can dump everything in at once if you want).

    2. Add the ham, potatoes, vegetable stock and heavy cream to the Instant Pot. Season with salt and pepper, and close the lid. Lock the lid, move the valve to "Sealing" and cook on Manual for 10 minutes.

    3. When the ham and potato soup is done, and you hear the beep sound, click the Cancel/Keep Warm button. Turn the valve to "Venting" and quick release until all the pressure is out.

    4. Open the lid and serve warm.

    Nutrition Facts
    Instant Pot Ham and Potato Soup
    Amount Per Serving
    Calories 434 Calories from Fat 135
    % Daily Value*
    Total Fat 15g 23%
    Saturated Fat 8g 40%
    Cholesterol 88mg 29%
    Sodium 2532mg 106%
    Potassium 1430mg 41%
    Total Carbohydrates 51g 17%
    Dietary Fiber 4g 16%
    Sugars 6g
    Protein 24g 48%
    Vitamin A 72.8%
    Vitamin C 21.3%
    Calcium 7.4%
    Iron 20.7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?

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    I still need to get an instant pot! All the recipes seem so easy!


    Can this be converted for a slow cooker?

      Hi Nicole,

      I haven’t tried to cook it in the slow cooker but I think that if you cook it for 4 hours on high it would work. Let me know if you try it. Happy cooking!


    Did you put the ham bone in with the soup?

    Martha Ayers

    High or low pressure in Insta Pot?

    Patricia Luxton

    Your recipes really look good. Can’t wait to try them.


    Could I double it and still fit in a 6qt instant pot?

      I haven’t tried to double this recipe in the 6Qt IP. Not sure if it will fit, it should not go above the limit line indicated inside on the pot. I think it should fit in an 8 qt.

    I’m so going to try this. Does it keep well in the fridge if I want to meal prep it for lunches?

    Thank you for this recipe, it is absolutely delicious!
    Making it for a second time now because it was such a hit the first time 🙂

    Kara Kent

    This looks very good! Where did you get you beautiful double handled soup bowls? I love them!

    Saved it! Can’t wait to try this one. I’ve been dying for soup season and it is finally here. Yay thank you!

    Jennifer Wegmiller

    Making this soup tonight. Looks delicious! Is the thyme dried or fresh? And do you add it in before cooking or at the end after cooking?

    Susan petrushka

    That instapot potato ham soup was amazing so hearty with a garlic bread delish I will definitely make this again. Yummm

    Sue Marie

    Made this today and it is awesome! The video really doesn`t show how well the veggies and ham were cutup, so I opted to saute the garlic first, then the onion and (diced) carrots. Had reservations about adding the heavy cream with the rest as it`s usually added at the end in other recipes. I did add it when the recipe said to and it was fine.

    The aroma while it was cooking was so pleasant and even more so once the QR was done. I had to go out right after it was done, so I left it on keep warm. 5 hrs later came home to a delicious soup.

    I added minimal salt and found that was enough. I was out of vegetable broth so I subbed with (Campbell`s) mushroom broth. The only other change I would make is I would double or triple the am`t. of carrots. I did measure all ingredients and the carrots kinda got lost in the mix.

    Thank you for sharing!


    I have 6 quart intant pot can double the recipe in my pot

      Kara, I made the recipe in a 6 quart IP, and I don’t think it’s big enough to double the recipe. The beans expand while cooking. I would not recommend doubling the recipe if using the 6 quart Instant Pot.

    Instant Pot love

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