Instant Pot Potato Ham Soup is so delicious! You can use a meaty ham bone leftover from another meal, or get some from the deli, throw in some potatoes, and a few veggies, some seasonings, and you will have a rich and creamy, but not heavy, pressure cooker Potato Ham Soup!
Originally published on 10/30/2017
Instant Pot Potato Ham Soup
If you have ever had a bland potato soup, I promise that this Instant Pot Potato Ham Soup will redeem potato soup for you and put this wonderful meal in your rotation! Believe me, I’ve been there, too with the lackluster potato soup.
I recently made a Bone-in Ham in my Instant Pot and had lots left over.
I’ll just start by saying that I cook a bone-in ham so I can use the bone to make rich and delicious (and very useful) Bone Broth (which I also make in my Instant Pot!).
Then, with the leftover ham, I get busy making all of my favorite leftover ham recipes. Instant Pot Potato Ham Soup is one of my favorites!
The basic method I use when making a creamy soup in the pressure cooker is to first sauté the vegetables. Onion, carrots, and celery.
Then add seasonings, the broth, potatoes, the ham, and pressure cook it.
When it is finished pressure cooking, that’s when you add the flour and cream or milk. This helps it to thicken without lumps.
This method will lessen the potential BURN error, and give you nice results without your dairy curdling! No one wants that!
This pressure cooker Potato Ham Soup is good with a nice hunk of buttered crusty bread, mmmmm.
This is a really good ‘comfort food’ soup, I hope you enjoy it as much as we do!
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If you made this delicious pressure cooker potato ham soup, please let me know how you liked it. Leave a comment with a star rating below! 🙂
Instant Pot Potato Ham Soup is rich & creamy, made with leftover ham and gold potatoes. this soup cooks fast in the electric pressure cooker! A very flavorful and comforting soup!
- 1 Tbsp Olive Oil
- 2 Tbsp Butter, unsalted
- 1 small Sweet Onion (Walla Walla, Vidalia, etc.)
- 2/3 cup Celery, diced (about 2 stalks)
- 1 cup Carrots, diced (about 2-3 medium)
- 3 Cloves of Garlic, pressed or minced
- 1 Bay Leaf
- 1/4 tsp Coriander, ground
- 1/4 tsp Ground Nutmeg
- 1/2 tsp Thyme Leaves, dried
- 1 tsp Kosher Salt (or 1/2 tsp table salt)
- 3 cups Low Sodium Chicken Broth
- 1 1/2 lbs Gold Potatoes, diced
- 2 cups Ham, diced (great way to use leftover)
- 1/4 cup Flour
- 1 1/2 cups Half and Half (or heavy cream, or whole milk)
- 1 cup Sharp Cheddar Cheese, grated
- 1/2 cup Sour Cream
- Green Onions, chopped
- Italian Parsley, chopped
Turn on the Instant Pot Sauté function (Normal/Med heat). When the display reads "Hot" add the olive oil and butter.
Add the onion, celery, and carrots. Cook until the vegetables start to soften, and the onions are starting to turn translucent.
Add the garlic. Sauté for a minute, stirring constantly, until fragrant.
Add the bay leaf, Coriander powder, nutmeg, thyme, and salt. Stir.
Pour in the broth and stir.
Add the potatoes and the ham. Stir.
Place the lid on the pot and lock it in place. Turn the Steam Release Knob to the Sealing position (except on the Ultra model).
Cancel the Sauté function.
Select Manual (or Pressure Cook), and use the + or - buttons (or dial) to choose 5 minutes.
When the cooking cycle has finished, let the pot go into the Natural Release (Warm) mode. You don't have to do anything, it will do this automatically.
After 15 minutes of Natural Pressure Release, you can manually release the remaining pressure by turning the Steam Release Knob to the Venting position (or pushing the button on the Ultra).
When the pressure is all out of the pot, and the pin in the lid has dropped, you can open the lid.
Whisk the flour into the half and half and then whisk it into the soup. Turn on the Sauté setting and keep stirring until the soup thickens. Then cancel the Sauté setting.
Stir in the cheese, if using.
Add sour cream, if using, and stir.
Taste and adjust salt if necessary.
Garnish as desired and serve.
Resources to Make Pressure Cooker Potato Ham Soup recipe and more
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