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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
Ingredients
- 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 1/2 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)
To Finish
- ¼ cup Flour
- 1 ½ cups Half and Half (or heavy cream, or whole milk)
Optional
- 1 cup Sharp Cheddar Cheese, grated (or your favorite cheese)
- ½ cup Sour Cream
Garnish
- Green Onions, chopped
- Italian Parsley, chopped
Instructions
- 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 +/- buttons (or dial) to choose 5 minutes. High pressure.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Resources to Make Pressure Cooker Potato Ham Soup recipe and more
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Can you make this recipe using the slow cooker on the instant pot instead of the pressure cook setting?
I know it would take longer but might bring out more flavor? If I did the slow cooker about how long should I cook the soup?
Thanks!
I think so. I would try the More setting as it seems to work better. Start with 6 to 8 hours.
It’s been freaking cold here in Canada (-25C) so leftover ham from Christmas went into the instant pot. I also had a beautiful beef bone broth in the freezer as well. All in all a pretty great combination with all the veg and spices. Mmmmm! Thanks for the amazing recipe! The family loved it.
Made this today for my fam with 2 young picky kiddies and everyone absolutely loved it! My husband said it was his new favorite soup! I did HWC, a little extra chesse, the sour cream, and added some leftover bacon from breakfast in at the end. We didn’t have any leftover ham, so I had Publix deli slice some really thick pieces for me and cut those up and it was perfect! Thank you!!
I’d love to try this recipe, based on the reviews it sounds wonderful. Can I use the bone with the meat on it during the process?
Yes, that sounds good. I would try to get as much meat off the bone prior to cooking as the cook time is so short. Save the bone after for some amazing bone broth!
My son has a dairy allergy. Do you think substituting Almond Milk for the whole milk would work? Or do you know of a better substitution? Thank you!
I think unsweetened almond milk would be the best.
Thank you!
I saw a recipe using coconut milk!!
My wife found this recipe for me to make tonight, omg it is beyond amazing! thanks! for the recipe this will be a regular meal in our house now!
That’s wonderful, Stephen! Thank you for your review!
Oh my goodness! This was SO yummy!! We made it tonight to use up our leftover Honeybaked Ham. My son, who loves Panera baked potato soup in the bread bowl, said that this blows that soup out of the water. 🙂 One question: since it calls to add the flour/cream mixture after releasing the steam, I wondering about making a batch to freeze. Do you think it would be better to freeze without adding it and just add once the soup is ready to thaw and reheat?
Thank you again for an awesome recipe!
Thank you! I think you could freeze it before adding the flour/cream mixture.
Hi Sandy. Need your guidance. Followed your recipes to the letter. When I got too the actual 5 min. of pressure, I received a burn message and low and behold the bottom of the pot was sticking and all the ingredients we’re starting to burn. Any suggestions as to why this happened?? Thank you.
PS. I used the 6qt. Instant Pot.
I think the newer model pots are more sensitive to anything that sticks to the bottom. I had an older model when I made this recipe. I adjusted the steps of the recipe based on your feedback (thank you). Adding the flour after pressure cooking will fix that.
Wow!! This was really good!! Perfect use of our leftover Christmas ham! Hardly any leftovers! Next time I need to cut my potatoes more uniform, I’m usually better about that! Had a few that were just a tad too firm. But that’s no fault of your recipe! Thank you for sharing!
Thank you! Awesome!
This soup was so good! I increased the recipe slightly as I am cooking in an eight quart. Oh my gosh! We ate the whole pot! When I make soup we usually put half in the freezer to hold it for a week or two. Not this soup! Thanks for the recipe.
That’s great, Bethany! I’m so glad you all liked this soup!