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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 is an amazing recipe! I used coconut milk to make it dairy free. My 6 year old daughter ate it all and my picky husband said I need to add it to our weekly rotation. Thank you!!!
I made this with our leftover Thanksgiving ham. All I can say is Wow! This soup far exceeded my expectations and rivals any restaurant soup I’ve tried. Thank you so much. We absolutely love it and will be making again soon.
I made this tonight. It was delicious. Comfort food at its best. I boiled my ham bone and used that stock. So 3 cups of chicken stock and 3-5 cups of ham stock. I doubles the recipe but not the spices. I used 2 cups of milk and 1 cup of full cream. I added in parsley, pepper and some garlic salt to the instapot. It was so good that I pinned the recipe for next time.
Hands down the best ham and potato soup recipe i have tried! I added herb de Provence since I didn’t have thyme. I used twice the amount of spice and Perfection! I am now a fan! Thank you for this recipe it will be used regularly at dinner in our home.
I am a bit confused. The top of the recipe has 20 minutes cook time. But within the recipe it says 5 minutes high pressure. Which is correct? If the total time is an hour, five minutes. I would think it is 20.
I count the sautéing of the veggies as cook time.
Can I use russet potatoes?
Yes
Can I use russet potatoes instead of the golds?
Yes!
Really good flavourful soup! Had a leftover bone in ham. Cut the last 2 cups off of it and threw the whole leg bone in the instant pot. With the chews and sour cream it’s basically everything that you love about a baked potato with all of the fixings. My oldest daughters comment was ‘it’s like clam chowder without the clams!! Yay’ Will make again for sure.
This is the middle of summer in Alabama and I made this for tonight dinner. Oh my gosh. I want it again tomorrow and the next day and the next day. The flavores just burst into your mouth with screaming goodness and silky smooth deliciousness.
My husband who is a picky eater and rarely liked be flavors devoured his with in 5 minutes and hit seconds.
Thank you for this recipe. It’s definitely one of the best things I’ve made from the internet in my ninja foodie.
This Instant Pot Potato Ham Soup looks great. If it is even close to as good as your Instant Pot Split Pea Soup It will be wonderful.. I have all of the ingredients on hand. Can’t wait to make it.
Simply delicious! I made this tonight with our leftover Easter Ham. The only two changes I made – I used sweet potatoes as those were the only potatoes on hand and 2% milk instead of half and half. It came out sweet and salty, with less calories! My hubby asked for a second serving! We will definitely add this recipe to our binder for future use and have already sent to a friend. Thank you!
Can I use Lactose Free milk as a substitute since my son is Lactose intolerant?
Thank you,
Camille
Yes, almond milk is nice in this.