• Main Dishes | Soups + Stews
  • Instant Pot Ham and Potato Soup

    This post may contain affiliate links. Read my disclosure page here.

    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

    Instant Pot Ham and Potato Soup-1
    5 from 17 votes
    Print Review Pin It!

    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, 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, click 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.

    NUTRITION

    Nutrition Facts
    Instant Pot Ham and Potato Soup
    Amount Per Serving
    Calories 434 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 8g40%
    Cholesterol 88mg29%
    Sodium 2532mg106%
    Potassium 1430mg41%
    Carbohydrates 51g17%
    Fiber 4g16%
    Sugar 6g7%
    Protein 24g48%
    Vitamin A 3640IU73%
    Vitamin C 17.6mg21%
    Calcium 74mg7%
    Iron 3.7mg21%
    * Percent Daily Values are based on a 2000 calorie diet.
    Course Main Course, Soup
    Cuisine American
    Keyword Gluten Free, Ham Soup, Healthy, Paleo, Whole30
    DID YOU MAKE THIS RECIPE?Share a pic on Instagram. Tag & follow @deliciousmeetshealthy or tag #deliciousmeetshealthy!
    Did you make this recipe?

    Use the tag #DeliciousMeetsHealthy when posting a photograph of your recipe, and make sure to follow @deliciousmeetshealthy on Instagram!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Comments

    Helen

    5 stars
    I just got an instant pot a a gift and this was the first recipe i made in it. It was delicious!!! My 3y.o loved this soup. I added peas to this recipe as i didn’t have celery.

      Neli | Delicious Meets Healthy

      Awesome, Helen! So glad your 3 yo loved this Instant Pot soup! 🙂
      You might also like the Ham & Bean soup.

    Bridget

    5 stars
    This is probably the most delicious soup I have ever made. Thank you for this simple recipe. I love love it.

      Neli | Delicious Meets Healthy

      Wonderful!! So glad you loved the soup!!

    Cee Jay Kay

    5 stars
    I had leftover ham from Easter and wanted to use it up, so went searching for a recipe. The only thing I did different from this recipe was leave out the celery only because I didn’t have any. Plus, I added more creme. At the end of December, I purchased another brand of Instant Pot Wannabe. For some reason, it seems like my pressure cooker takes longer to cook food. I followed the instructions for cooking to the T, and the carrots and potatoes weren’t quite done. So, I pressure cooked another 2 minutes and let it naturally release. My husband really enjoyed this, and keeps coming up with ideas of other proteins we can use in this recipe. Thanks for sharing.

    Ryan W.

    5 stars
    I made this yesterday with just a few changes from the recipe and it was OUT OF THIS WORLD! I used coconut milk instead of heavy cream, added a few more cloves of garlic and a bit of extra carrot. I used low sodium vegetable broth but ended up adding a bit of salt to compensate. It need it. So easy in the Instantpot! Thank you!

    Char

    5 stars
    this turned out great for me. I subbed based on what i had on hand: low sodium chicken broth, skim milk, turkey kielbasa…it was delicious! the bowls pictured here are so cool…where are they from?

      Neli | Delicious Meets Healthy

      So glad you liked the soup! I found the bowls at Marshalls.

    Lucas Heiser

    5 stars
    This is a great soup, I substituted virgin coconut oil for the butter and used low sodium organic stock to lower the sodium content quite a bit, as well as use coconut cream, my family loves it and this way it is healthy.

    Carrie

    5 stars
    Great recipe! Family loved it! Thank you!

    cheri

    5 stars
    I made this for dinner tonight and I’m sorry I did not make enough to bathe in it. Delicious! I needed it to be Whole30 compliant so I had to substitute the heavy cream with cashew cream (1 C cashews soaked 5 hours in 1.5 C water, drain water and blend 2 minutes on high cashews plus 1/2 C fresh water).

    My husband and I couldn’t get enough. The kids did not like it but that worked out great for us!!

    mike

    5 stars
    hi love the potato ham soup if i double recipe should i double cooking time thx

      Neli | Delicious Meets Healthy

      You should not have to double the cooking time if you want to double the recipe. But you will definitely need a larger Instant Pot, I don’t think it will work in a 6 Qt IP. Hope this helps!

    Kaitlyn Weir

    5 stars
    So delicious and easy!!! Will definitely be adding it to my favorite recipes!

      Neli | Delicious Meets Healthy

      Yay, so glad you liked it!

    Teresa

    5 stars
    THIS WAS WONDERFUL! I INCREASED INGREDIENTS, USED GHEE IN LIEU OF BUTTER, RED POTATOES, DIDN’T HAVE ENOUGH VEGETABLE STOCK SO I ADDED SOME CHICKEN BROTH. WONDERFUL!
    QUESTION:. IS THE CREAM FOR TASTE OR TO THICKEN? I WOULDN’T MIND IT A TAD BIT THICKER. KEEPER!!

      Neli | Delicious Meets Healthy

      So glad you liked it, Teresa! Yes, the cream will make it a little bit creamier, the soup gets thicker after a while (the next day after it’s been in the fridge). Also, if you use russet potatoes, they are more starchy and will make the soup thicker as some of them will break down while cooking.

    Beth Perrmann

    Can I used chicken broth instead of vegetable?

      Neli | Delicious Meets Healthy

      Yes, absolutely!

    Nell Fleming

    I have a new instapot but nothing on it says manual so I don’t know what I’m pushing us to cook for 10 minutes am I pushing pressure cook am I pushing slow cook am I pushing Steam there’s nothing that says manual

      Neli | Delicious Meets Healthy

      Yes, you have to push pressure cook and adjust the timing according to the recipe.

    Mom of 5

    5 stars
    Yum! This is definitely a keeper! I left the carrots out because my family won’t eat them! Fantastic easy meal! I didn’t add salt. The stock and ham I had had plenty.

    Annie

    I’m looking forward to making this today! I have red skin potatoes. Would it not be as good with those? I saw you mention how the russets break down during cooking. Are red skins much different? Thank you!

      Neli | Delicious Meets Healthy

      I think red potatoes would work for this soup as well. They are a little bit different than russet but they are potatoes and it will taste just as good!

    Sue

    Can I freeze this soup?

      Neli | Delicious Meets Healthy

      Hi Sue, you could freeze the soup but the potatoes will probably not hold their shape very well after defrosting and reheating. It will make the soup a little bit more thick/chunky which is not bad. It will still be delicious though.

    Kara

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

      Neli | Delicious Meets Healthy

      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.

    Sue Marie

    5 stars
    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!

    Susan petrushka

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

      Neli | Delicious Meets Healthy

      Thanks, Susan! So glad you liked it! It’s a family favorite here too! 🙂

    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?

      Neli | Delicious Meets Healthy

      HI Jennifer, I used dried thyme. You can add it before cooking.

    Anne

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

    Kara Kent

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

      Neli | Delicious Meets Healthy

      Thanks, Kara! I got them from Ross or Marshalls.

        LM

        What is the brand of the bowls?

          Neli | Delicious Meets Healthy

          I am not sure what the brand is, I got them at Marshalls.

    Crystal @ OurLittleBunch

    5 stars
    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 🙂

      Neli | Delicious Meets Healthy

      Awesome! So glad you liked it!

    Niki at Toot's Mom is Tired

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

      Neli | Delicious Meets Healthy

      HI Niki, yes, it keeps well in the fridge. You will love it! Happy cooking! 🙂

    Lili

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

      Neli | Delicious Meets Healthy

      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.

    Patricia Luxton

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

      Neli | Delicious Meets Healthy

      Thanks, Patricia! Hope you like them!

    Martha Ayers

    High or low pressure in Insta Pot?

      Neli | Delicious Meets Healthy

      High pressure.

    Marian

    Did you put the ham bone in with the soup?

      Neli | Delicious Meets Healthy

      Yes, you place it in the soup and take it out before serving.

    Nicole

    Can this be converted for a slow cooker?

      Neli | Delicious Meets Healthy

      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!

    Megan @ MegUnprocessed

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

      Ekunina

      5 stars
      Just use your rice cooker.

    Instant Pot love

    Not sure what's for dinner?

    Sign up for my free newsletter & download my free cookbook featuring 30 quick, healthy, and family-friendly recipes!