This post may contain affiliate links for which I earn a commission. 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!
Save This Recipe
Enter your email and we'll send the recipe directly to you!
By submitting this form, you consent to receive emails from Delicious Meets Healthy.
Table of Contents
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 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: 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.
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
If you enjoyed this Instant Pot Ham and Potato Soup recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Pin this now to find it later
Pin It
Instant Pot Ham and Potato Soup
Save This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Delicious Meets Healthy.
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.
Delicious? Absolutely! Did a few minor changes – 2 cloves of garlic instead of 3
– used chicken broth only because I had it on hand. And yes, I threw in the Easter ham bone to add flavour.
– used 10% coffee cream instead of heavier cream. Husband and I loved it! Veggies well done and flavour was great.
Really good! My family loved it. I did sub some ingredients, like I used baby red potatoes cut in half with the skin on, and i added corn. I also added some extra cream and some corn starch to thicken it a bit. Although it wasn’t the exact same as the recipe, using this recipe as a base to go was really flavorful!
Love this soup
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.
Can I throw in frozen vegetables as I don’thave any fresh at the moment?
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!
Almost forgot…duh! Added a can of peas prior to pressure cooking. This is a keeper!
Thanks Neli! Wondering if I double the recipe should I leave it at 10 mins cook time or double it? New to this cooker and love it! Can’t wait to try this recipe tonight!
Hi Andre, no, you don’t have to double the cooking time. Hope you love it! 🙂
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.
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!
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
It’s the ‘Pressure Cook’ setting or some IP models call it ‘Manual’ setting. Hope you enjoy it!
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!