Instant Pot Potato Ham Soup is so delicious! You might want to stop at the store on the way home for ingredients so you can make it ASAP! Use some leftover ham, 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!
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. First, 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, flour, and then the broth. This gets it to thicken a bit without lumps. Then add in potatoes, the ham, and pressure cook it. When it is finished pressure cooking, that’s when you add the cream or milk, cheese (if using), etc. This method will give you nice results without your dairy curdling! No one wants that!
This Instant Pot 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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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 Powder
- 1/4 tsp Ground Nutmeg
- 1/2 tsp Thyme Leaves, dried
- 1 tsp Kosher Salt (or 1/2 tsp table salt)
- 1/4 cup Flour
- 3 cups Low Sodium Chicken Broth
- 1 1/2 lbs Gold Potatoes, diced
- 2 cups Ham, diced (great way to use leftover)
- 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
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.
Sprinkle in the flour and stir, mixing well.
Pour in half of the broth while stirring, making sure there are no lumps, then continue stirring in the rest of the broth.
Let the contents of the pot come to a simmer, then 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 20 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.
Stir in the cheese, if using.
Add the half and half (and sour cream, if using), and stir.
Taste and adjust salt if necessary.
Garnish as desired and serve.
Resources to Make Instant Pot Potato Ham Soup recipe and more
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