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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!
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Table of Contents
- Instant Pot Ham and Potato Soup
- Why You Will Love This Ham And Potato Recipe
- Ingredients For Ham And Potato Soup
- How To Make Instant Pot Ham And Potato Soup
- Recipe Notes and Tips
- Can you make it ahead of time?
- Can you freeze it?
- More Instant Pot Soup Recipes
- More from Delicious Meets Healthy
- Instant Pot Ham and Potato Soup Recipe
Instant Pot Ham and Potato Soup
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!
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 Recipe.
Why You Will Love This Ham And Potato Recipe
- Hearty: This instant pot recipe won’t leave you wanting more, it’s very filling.
- Great for a crowd: It 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.
Ingredients For Ham And Potato Soup
- Ham: I used leftover ham from a bone-in ham. You can also use a store-bough cubed ham, ham bone, a meaty ham shank, or a ham hock with some extra meat.
- 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
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.
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.
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.
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!
More Instant Pot Soup Recipes
- Instant Pot Chicken Noodle Soup
- Instant Pot Butternut Squash Soup
- Instant Pot Zuppa Toscana
- Instant Pot Chicken and Wild Rice Soup
- Instant Pot Potato Soup
More from Delicious Meets Healthy
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Instant Pot Ham and Potato Soup
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Ingredients
- 2 Tablespoon butter
- ½ 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
- ¼ cup organic heavy cream, (or milk, or coconut cream)
- salt and pepper, to taste
- 1 teaspoon thyme
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.
Video
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
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
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.
Awesome, Helen! So glad your 3 yo loved this Instant Pot soup! 🙂
You might also like the Ham & Bean soup.
This is probably the most delicious soup I have ever made. Thank you for this simple recipe. I love love it.
Wonderful!! So glad you loved the soup!!
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.
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!
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?
So glad you liked the soup! I found the bowls at Marshalls.
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.
Great recipe! Family loved it! Thank you!
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!!
hi love the potato ham soup if i double recipe should i double cooking time thx
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!
So delicious and easy!!! Will definitely be adding it to my favorite recipes!
Yay, so glad you liked it!