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Instant Pot Potato Ham Soup in a beige bowl with veggies

Instant Pot Potato Ham Soup

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!

Course Soup
Cuisine American
Keyword pressure cooker potato ham soup recipe
Prep Time 25 minutes
Cook Time 20 minutes
NPR 20 minutes
Total Time 1 hour 5 minutes
Servings 7 servings
Calories 279 kcal
Author Sandy Clifton

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 ½ 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

  1. Turn on the Instant Pot Sauté function (Normal/Med heat). When the display reads "Hot" add the olive oil and butter.

  2. Add the onion, celery, and carrots. Cook until the vegetables start to soften, and the onions are starting to turn translucent.

  3. Add the garlic. Sauté for a minute, stirring constantly, until fragrant.

  4. Add the bay leaf, Coriander powder, nutmeg, thyme, and salt. Stir.

  5. Pour in the broth and stir. 

  6. Add the potatoes and the ham. Stir.

  7. 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).

  8. Cancel the Sauté function.

  9. Select Manual (or Pressure Cook), and use the +/- buttons (or dial) to choose 5 minutes. High pressure.

  10. 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.

  11. 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).

  12. When the pressure is all out of the pot, and the pin in the lid has dropped, you can open the lid.

  13. 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.

  14. Stir in the cheese, if using.

  15. Add sour cream, if using, and stir.

  16. Taste and adjust salt if necessary.

  17. Garnish as desired and serve.