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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Pin This Pressure Cooker Ham Potato Soup Recipe
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 Tablespoon Olive Oil
- 2 Tablespoons Butter, unsalted
- 1 small Sweet Onion (Walla Walla, Vidalia, etc.)
- ⅔ cup Celery, diced (about 2 stalks)
- 1 cup Carrots, diced (about 2-3 medium)
- 3 Cloves of Garlic, pressed or minced
- 1 Bay Leaf
- ¼ teaspoon Coriander, ground
- ¼ teaspoon Ground Nutmeg
- ½ teaspoon Thyme Leaves, dried
- 1 teaspoon Kosher Salt (or ½ tsp table salt)
- 3 cups Low Sodium Chicken Broth
- 1 ½ lbs Gold Potatoes, diced (wash, but no need to peel)
- 2 cups Ham, diced (great way to use leftover)
- ¼ cup Flour
- 1 ½ cups Half and Half (or heavy cream, or whole milk)
- 1 cup Sharp Cheddar Cheese, grated (or your favorite cheese)
- ½ cup Sour Cream
- Green Onions, chopped
- Italian Parsley, chopped
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Turn on the Instant Pot Sauté function (Normal/Med heat). When the display reads "Hot" add the olive oil and butter.
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Add the onion, celery, and carrots. Cook until the vegetables start to soften, and the onions are starting to turn translucent.
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Add the garlic. Sauté for a minute, stirring constantly, until fragrant.
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Add the bay leaf, Coriander powder, nutmeg, thyme, and salt. Stir.
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Pour in the broth and stir.
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Add the potatoes and the ham. Stir.
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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).
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Cancel the Sauté function.
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Select Manual (or Pressure Cook), and use the +/- buttons (or dial) to choose 5 minutes. High pressure.
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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.
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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).
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When the pressure is all out of the pot, and the pin in the lid has dropped, you can open the lid.
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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.
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Stir in the cheese, if using.
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Add sour cream, if using, and stir.
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Taste and adjust salt if necessary.
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Garnish as desired and serve.
Resources to Make Pressure Cooker Potato Ham Soup recipe and more
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Julie g
This can be frozen after making, I assume?
Sandy
Yes it can, in an airtight container for up to 3 months.
broknsymetry
I made this today using baby red potatoes instead of Yukon Gold and heavy whipping cream, no cheese or sour cream. This is Sooooo Goooood!
Carol
Has anyone added wild rice to this recipe? Would I need to change anything?
Tereza
Love this recipe. Its in my regular rotation.
Gretchen
I've made this recipe several times now and we love it! It turns out perfect every time and it is so full of flavor!
Cindy
Super delicious and loved how quickly it came together. Thank you
Sarah
This is a great recipe! I doubled for 6 hungry dinner-time eaters plus leftovers. I like that on whisking, it gets to a lovely creamy texture, but I didn’t have to use a stick blender.
Michelle
Best potato soup. Made exactly as listed.
Kerry
We absolutely love this soup ...have made it a few times already...my question is do you think this could be made in a Dutch oven? We are going on vacation and I'd love to make it nut will not have an IP...
Sandy
Yes! Here you go (this is my other website): Pasta E Fagioli