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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! I have made this soup several times this winter, and my family loves it! 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 a ham bone, a meaty ham shank, or a ham hock with some extra meat.

    If you’re making a big bone-in ham for Christmas 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!

    If you are looking for more comforting Instant Pot recipes, make sure you try this Instant Pot Beef Stew and the Instant Pot Pot Roast.

    Why you will love this ham and potato recipe!

    • Hearty: This instant pot recipe won’t leave you wanting more. High in protein and fiber, it makes for a great main meal.
    • Great for a crowd: Red beans and sausage over rice is perfect for a crowd or a large gathering. And it can be easily doubled.
    • Make ahead: This pressure cooker ham and potato soup recipe is perfect for weekly meal prep.
    Instant Pot Ham and Potato Soup-1

    Ingredients for ham and potato soup

    • Ham: You can use leftover ham or store-bought cubed ham
    • Vegetables: carrots, onions, celery, garlic, potatoes. I prefer to use Russet potatoes for the most creamy soup.
    • Stock/Broth: I prefer to use chicken stock, but you can use vegetable stock as well
    • Heavy cream
    • Seasonings and fresh herbs: salt, black pepper, fresh thyme
    ingredients for ham and potato soup

    How to Make Instant Pot Ham and Potato Soup

    • 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).
    • Add the ham, potatoes, vegetable stock and heavy cream to the Instant Pot. Season with salt, pepper, and thyme, and close the lid. Lock the lid, move the valve to “Sealing” and cook on Manual for 10 minutes.
    • When the ham and potato soup is done, and you hear the beep sound, press the Cancel/Keep Warm button. Turn the valve to “Venting” and quick release until all the pressure is out.
    • Open the lid and serve warm.
    process images of making ham and potato soup in the pressure cooker

    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 serve 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.

    image from top of the ham and potato soup in a clay bowl

    Can you make it ahead of time?

    This Instant Pot potato soup is great for weekly meal prep. I love making up a big batch of soup on the weekend and then enjoying it throughout the week for easy meals.

    Once you have made the soup, let it cool completely before transferring to an airtight container. It will keep well in the refrigerator for up to 5 days.

    You can reheat the soup on the stovetop on medium heat, stirring occasionally until heated through. Alternatively, you can reheat it in the microwave on full power for 3 minutes, stirring halfway.

    Can you freeze it?

    It’s best not to freeze this soup, as the texture can change quite a bit. The potatoes will absorb a lot of the moisture and they can become quite grainy.

    Frozen ham and potato soup will be safe to eat once defrosted and reheated, but it will lose its creamy consistency.

    Hope you make and enjoy this ham potato soup in the Instant Pot!

    Instant Pot Ham and Potato Soup-1

    TIPS FROM NELI’S KITCHEN

    Recipe Notes and Tips

    • Use Russet potatoes to make this soup creamy. Russet potatoes have a high starch content and are preferred when making creamy potato soup.
    • For even more flavor, you can add in a leftover ham bone if you have any.
    • After the soup is done, you can break up and mash some of the potatoes to make it even creamier and thick.
    • The soup will continue to thicken as it cools.
    • This soup is great on its own or served with crusty bread to mop the bowl.

    More Instant Pot Soup Recipes

    Instant Pot Ham and Potato Soup-1
    4.98 from 35 votes
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    Instant Pot Ham and Potato Soup

    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!
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes
    Servings 4
    Calories 434kcal

    INGREDIENTS

    INSTRUCTIONS

    • 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).
    • Add the ham, potatoes, and vegetable stock to the Instant Pot. Season with salt, pepper, and thyme, and close the lid. Lock the lid, move the valve to "Sealing" and cook on Manual for 10 minutes.
    • When the ham and potato soup is done, and you hear the beep sound, press the Cancel/Keep Warm button. Turn the valve to "Venting" and quick release until all the pressure is out.
    • Stir in the heavy cream and serve warm.

    TIPS & NOTES

    • Use Russet potatoes to make this soup creamy. Russet potatoes have a high starch content and are preferred when making creamy potato soup.
    • For even more flavor, you can add in a leftover ham bone if you have any.
    • After the soup is done, you can break up and mash some of the potatoes to make it even creamier and thick.
    • The soup will continue to thicken as it cools.
    • This soup is great on its own or served with crusty bread to mop the bowl.

    NUTRITION

    Calories: 434kcal | Carbohydrates: 51g | Protein: 24g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 88mg | Sodium: 2532mg | Potassium: 1430mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3640IU | Vitamin C: 17.6mg | Calcium: 74mg | Iron: 3.7mg
    Course Main Course, Soup
    Cuisine American
    Keyword Gluten Free, Ham Soup, Healthy, Paleo, Whole30
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    Comments

    Cathy Arseneault

    Love this soup

    Laura Merwin

    4 stars
    Delicious. Only issue was the half & half I used in place of the cream curdled during cooking. I’ll wait next time to add it at the end.

    Karla

    Can I throw in frozen vegetables as I don’thave any fresh at the moment?

    Mary

    5 stars
    Excellent basic recipe…thank you! I did not add extra salt…ham is salty enough. Used fresh thyme, added red pepper flakes & stirred in Garlic & Chive Bousin when the cooking cycle was finished. Topped with cheddar, scallions & crispy bacon. Served with buttered bread. This is a delicious, warm the cockles on the heart soup. Perfect for a cool Fall dinner!

      Mary

      5 stars
      Almost forgot…duh! Added a can of peas prior to pressure cooking. This is a keeper!

    CS Bracken

    5 stars
    This was awesome. I needed something I could just throw in quickly so I could get some other things done before dinner, but also wanted something warm and delicious. I added some fresh thyme at the end, just because it was available, as well as cheese and peas (to cool quickly for the kids and add color). So delicious. All the kids ate it.

    Steve

    5 stars
    Absolutely delicious and really easy to make. I substituted leeks from our allotment for the onion and added more garlic. I got four good portions out of it and I will be making it again. Are there really people that don’t like soup? Weird!

    Heidi

    Hello
    When I secure the lid and cook for 10 minutes, what is the InstaPot cook setting? Is it stew, soup, or pressure cooker setting? New to the InstaPot.
    Thank You

    Valerie

    5 stars
    Delicious soup! I admit I deviated some from the recipe and hope I will not offend by including my notes. I added dill and parsley along with the thyme and chose to do a combination of 1 part chicken stock, 1 part beef stock, and 2 parts vegetable stock (I use broth concentrate packets + water). Very rich tasting! Definitely saute the veggies; it’s an extra step but still one-pot cooking. Thanks for sharing!

    BH

    5 stars
    Delicious meal that came together in a snap, thank you! I did not have cream so I substituted evaporated milk for the cream and it turned out quite well! Sure love the thyme and fresh garlic!

    Charity Mith

    5 stars
    This soup is so delicious! My whole family loved it! Can I make this soup with sweet potatoes?

    Lauren

    Just wondering….do you think this would freeze well?

      I haven’t tried freezing it yet. It could freeze okay but the potatoes might lose their texture and become grainy and mushy. Other than that, it should taste just as good when thawed and reheated.

    Daniella

    5 stars
    Ham soup? You’re talking to a Texan who doesn’t do soup except mexican stews & chicken noodle soup! When I was convinced to try this recipe out just to use up the leftover 12 pounds ham for the family…..it was good!! Woah! It really surprised me how good this soup really is! Thank you for the recipe – the whole family looooved it! They even took leftovers to home!

      Daniella

      5 stars
      sorry, adding 5 stars here since I forgot to add the 5 stars in my original comment! Thanks again!

      Awesome! So glad everyone loved the soup!! 🙂

    gianna

    I have milk not heavy cream. Will it curd when cooked??

      You can add it at the end. If you want it to not curd add in a bowl a little bit of warm liquid from the soup to the milk. Then add the warm milk to the soup. Hope you enjoy it!

    Sue

    5 stars
    Delicious soup! I am dairy free so I just skipped the cream. It still tasted phenomenal. Thank you so much for a wonderful, hearty soup.

    Mindy

    I’m considering making this in my dutch oven and letting it slow simmer all day instead of the insta pot. I think I’ll hold the cream out until the end. Do you have any experience cooking this recipe without instapot? I have one, just have plenty of time and love the slow cooked flavor of a dutch oven. Thank you!

      Hi Mindy,

      I haven’t slow-cooked this exact recipe in a dutch oven but I believe it will work just fine. I wouldn’t simmer it too long though because the potatoes will become mushy. I would say cook it until the potatoes are fork tender and ready to eat. 🙂 And yes, add the cream at the end. Hope you enjoy it! 🙂

    Brittani

    Is the nutrition information for the whole pot or per serving?

    Julianne

    5 stars
    Simple ingredients that easily come together for a great tasting soup! We buy a ham with this soup always in mind to use up the left overs.

    Shana

    Hello, I plan on making this over the weekend. I am trying to watch my calories so can you tell me the serving size?

    Thanks in advance!

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