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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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This soup is delicious. I ended up making it in the crockpot due to the fact that I ended up having other stuff to do. But it still turned out perfectly. I just threw everything in at once. Besides the cheddar and sour cream which I added in the end. It was so good.
This soup was an absolute win! Made it exactly as directed and it was divine. We ate the whole pot
5 Stars! Yum. Made for dinner. Will be great leftovers for tomorrow’s lunch! Used a ham steak, and Greek yogurt in place of the sour cream. Going in my Instant Pot soup rotation.
5 Stars! Yum. Made for dinner. Will be great leftovers for tomorrow’s lunch! Used a ham steak, and Greek yogurt in place of the sour cream. Going in my Instant Pot soup rotation.
I love this soup! How many quarts does it make?
About 3.
Great soup, easy to make. I used a variety of colored potatoes from my garden as well as my home grown carrots and onions. Such an easy and satisfying soup! Thanks
Wanting to try this recipe but I’m curious if you can make it with rivels in the instant pot, any ideas? Grew up with my mom always making rivels in her potato soup so I’d love to try it that way.
Hi Jason, yes, you can drop in some rivels after pressure cooking, using the sauté setting to bring the soup to a simmer. You will need to decide if you want to also use a thickener as well, as rivels can thicken the soup a little.
What is a rivel?
They are like little dumplings made from egg and wheat flour, usually.
I will be making this …. this week….I can’t wait ….I have a question….1. instead of adding flour at the end can I just add slurry to it instead? 2. Can I sauté the ham with the vegetables? Thank so much! ?
HI Janet, yes to both! If you mean add the slurry in the beginning you can, but if it gets too thick you might get the burn message. That’s why I add it after pressure cooking.
This has become a staple recipe in our house. My husband LOVES this soup! I’m kind of sad the weather will be getting warmer and we probably won’t make it as much. Just FYI- my husband is allergic to wheat so I use gluten-free flour. Every time without fail, I get the “burn” notice. I remove the burned stuff on the bottom and it still comes out yummy. But the burn error is a pain. I see now that I can add the flour at the end. I will definitely try that. Lifesaver! Thanks for an amazing recipe!
Hi Renee, sorry about the burn message. I developed this recipe on my old IP, which doesn’t have the burn message and is not as sensitive as the newer models. I had to update the recipe! Thank you for your review!
Delicious soup, have made it twice now and received rave reviews. Hearty and warm and satisfying, not too rich. Used the ham bone to make broth instead of chicken
Thank you! I appreciate your review, and I’m so glad you like this recipe!