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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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Love this recipe. Its in my regular rotation.
I’ve made this recipe several times now and we love it! It turns out perfect every time and it is so full of flavor!
Super delicious and loved how quickly it came together. Thank you
This is a great recipe! I doubled for 6 hungry dinner-time eaters plus leftovers. I like that on whisking, it gets to a lovely creamy texture, but I didn’t have to use a stick blender.
Best potato soup. Made exactly as listed.
We absolutely love this soup …have made it a few times already…my question is do you think this could be made in a Dutch oven? We are going on vacation and I’d love to make it nut will not have an IP…
Yes! Here you go (this is my other website): Pasta E Fagioli
Boy! We LOVE this recipe! This is a definite “make again” recipe.
Thank you for sharing.
Anne
I’m new to instant pot—can I take my frozen ham straight from the freezer and cook it as you said? Or is there another step?
If your ham is already cubed or diced, being frozen is no problem. Just add it in. If you have a large portion, I would try defrosting in the microwave a little so you can cut it into smaller pieces.
This soup is going to be my favorite from now on. I did not use the optional ingredients yet. I might try the cheese when I heat it up again tomorrow. But this is was an excellent recipe. Thank you!
This recipe was absolutely perfect! The nutmeg took me back to my grandma’s and I haven’t tasted potato soup like hers until now. Husband and picky kids approved.
Another winner, Sandy! I make this for our rainy Sunday. Followed everything to a T except the coriander. (Not my husband’s favorite)
It’s delicious and perfect!!
Excellent recipe. Used russet potatoes and 1/2 milk and 1/2 evaporated milk (rather than half and half) and it was very rich tasting. Didn’t use the optional ingredients or the garnishes and this soup was so flavorful! The recipe makes a lot and each night my husband remarked how wonderful this soup was. Restaurant quality for sure!