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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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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.
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
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.
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!
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 Chicken Noodle Soup
- Instant Pot Butternut Squash Soup
- Instant Pot Zuppa Toscana
- Instant Pot Chicken and Wild Rice Soup
- Instant Pot Potato Soup
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.
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
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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!
This soup is so delicious! My whole family loved it! Can I make this soup with sweet potatoes?
I haven’t tried it with sweet potatoes but it should work just fine. Sounds like a delicious variation! So glad you loved it!
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.
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!
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!! 🙂
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!
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.
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! 🙂
Is the nutrition information for the whole pot or per serving?
It is per serving, and the whole pot is about 4 servings. I hope you enjoy the soup!!
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.
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!
I think the serving size is about 3 cups. The whole recipe has about 4 servings. Hope this helps!