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!
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.
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 Facts
Instant Pot Ham and Potato Soup
Amount Per Serving
Calories 434Calories 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