This 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, 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
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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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Sprinkle in the flour and stir, mixing well.
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Pour in half of the broth while stirring, making sure there are no lumps, then continue stirring in the rest of the broth.
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Let the contents of the pot come to a simmer, then 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 + or - buttons (or dial) to choose 5 minutes.
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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 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).
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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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Stir in the cheese, if using.
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Add the half and half (and 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 This Recipe
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I recommend these Instant Pots:
Instant Pot DUO Plus 6 Qt 9-in-1 Multi-Use Programmable Pressure Cooker
Instant Pot Ultra 6 Qt Electric Pressure Cooker
I made this tonight and it was delicious! I added one cup of dry northern beans and cooked on manual for 20 minutes, then quick released pressure. Tasted great!
Hi Steph! The beans sound like a great addition! I’m glad you liked the soup. Thank you for taking the time to let me know!
Is this recipe for the 3 quart sized insta pot?
This recipe is for the 6 quart. You can reduce it by 1/3 or 1/2 to fit in the 3 quart. Cook time stays the same.
I made this the other day to use left over Christmas ham. It was so good my husband asked me to make a second pot today.
That’s so great, Nicole! I’m so glad you and your hubby like it! Thank you very much for the feedback!
I made this last night and it was delicious! Even though I totally messed up the amount of spices! I thought I had the 1/4 teaspoon and oops – I used 1/2 teaspoon for the spices. Well, it tasted great! Thanks for the recipe. 5 star!
Hi Bonnie! I have totally done that before, only with the salt! Oops! I’m so glad you liked this soup, it is one my husband asks me to make whenever I have a ham planned. He’s like, “Great, ham! You’re going to make that soup, right?” Lol! Thank you for your review!
Oh My Goodness! Made this lovely soup for dinner tonight. Followed the recipe exactly. I did use a mix of those small red and gold potatoes. This entire process was super easy and so tasty. We added our cheese to individual servings. I’m now following your FB page. Thanks so much!!
Hi Cherie, thank you for your review! I’m so glad you enjoyed this recipe!
I have to admit, I was nervous about the flour in this recipe. I have yet to get the dreaded *BURN* message with my Instant Pot, and was worried this would result in my first one. I didn’t need to be though, everything was great! I decided against adding the cream ad the end, and just went with the sour cream, as the soup was already creamy enough thanks to the flour. So tasty!
Hi Shannon, I also get a little nervous about it. I really think the newer IPs burn much easier. I have the older models, and 1 newer. But, I tested this several times, and it seems to work well for everyone so far! Otherwise, the flour can be added at the end, mixed with the cream. Thanks so much for your review!
I have made this for the second time now! It has been a hit both times! Great recipe 😊 I used my Nesco Insta pot but still worked out well!
Hi Della, that’s great! I’m glad you were able to use your own pressure cooker and make this recipe. Even though I use Instant Pot brand, I want my recipes to work with all brands! Thank you for your review!
I made this soup with left over Honey Baked Ham from Easter. I used 1/2 veggie stock instead- was almost out of chicken stock. I added a little extra tyme ( my favorite spice!) and lots of cheese! Cream was so delicious and sour cream! I probably made 4 cups so ended up a little thin so I scooped out a cup or two blended it and put back into the soup. It was perfect and my husband loved the flavor. It tasted so high class. Bet it would be good with clams too. Thanks
Hi Tiffamy! It’s great that you could make it with what you have, and adjust to your taste! I’m so glad you like it, and yes, clams would be nice! I have a clam chowder recipe that is really good, but you could adapt this one!
I added more water before I cooked it. Excellent! I also put a little vegetable bullion and a can of veg-all. Can’t go wrong with this recipe
Awesome, AJ! Thank you for the comment! I’m glad this works for you!