Delicious Instant Pot Ham and Potato Soup Recipe

Wondering what to make your family for dinner tonight? Why not make this easy and hearty Instant Pot Ham and Potato Soup that the whole family will love? With just a few ingredients and a pressure cooker, you can have a hot meal ready in just minutes. It has a thick and creamy texture and is guaranteed to be delicious! This soup is ready in less than 30 minutes, including the time to pressure up!

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Sometimes, all you need is a hot bowl of hearty soup to feel rejuvenated in the cold weather. This Instant Pot Ham and Potato Soup Recipe is a great way to warm up on a chilly day. This soup is one of my personal favorites because it's so comforting yet so simple, and did I mention it is a delicious recipe?

You just can't beat it on a chilly day. It's thick, creamy, and loaded with tender potatoes. There is no fussing over making this dish, just cut up the veggies and place them in your Instant Pot!

This is the perfect recipe for using leftover Double Smoked Ham or Heated Ham with Pineapple Glaze. The flavor of this soup is so fantastic, and it's even better warmed up the next day!

Check out my creamy and healthy Buttercup Squash Soup or my Slow Cooker Creamy Chicken and Pasta Soup for more comforting soup recipes.

Jump to:

• A new take on the classic ham and potato soup
• Why you need to make instant pot ham potato soup
• What type of potatoes are best in soup?
• Ingredient Notes and Substitutions
• Instructions for easy ham and potato soup
• Variations
• Optional toppings
• Equipment
• Storage
• Top tips
• Frequently Asked Questions (FAQs)
• More Instant Pot Recipes
• 📋 Recipe
• 💬 Comments

A new take on the classic ham and potato soup

This Instant Pot Ham and Potato Soup Recipe is a classic recipe taken to the next level. It has all the traditional ham and potato soup flavors, but it's made easier with pressure cooking. This recipe will be your new go-to for soup this winter!

You will have no issues with this recipe, even if you are using the instant pot for the very first time.

Why you need to make instant pot ham potato soup

TASTES DELICIOUS: This pressure cooker ham and potato soup is so full of delicious flavor. The flavors of ham and potatoes go together so well; this will become your family's new favorite soup.

VERSATILE: This soup can be made with sausage instead of ham. Smoked sausage is especially good. Use whatever vegetables you have on hand to pack this soup with more healthy veggies.

QUICK AND SIMPLE: This Instant Pot soup recipe is great because it can be ready in a fraction of the time it would take to make it on the stove or in the slow cooker. This recipe only takes 10 minutes to cook. As a result, you'll be able to spend more time with your family and less time in the kitchen.

COMFORTING: This soup is the perfect dish for wintertime when you need something warm and hearty. It is full of tender potatoes and delicious ham.

ONE POT: It is also the perfect meal to make when you are in a hurry because it is made in one pot, perfect for easy cleanup.

HEALTHY ALTERNATIVE TO CANNED SOUP: This ham and potato soup is homemade, allowing you to control the ingredients. It is so much healthier than opening up a jar of canned soup.

PERFECT FOR SUMMER: Even though this soup is the ultimate comfort food, it is also FANTASTIC in the summer. I use leftover corn on the cob and leftover smokies in this soup, and it doesn't heat up your house!

What type of potatoes are best in soup?

Potatoes are the perfect food for any time of year, especially during winter. They're delicious, filling, and versatile. Potatoes are the ultimate comfort food for me.

When choosing potatoes for soup, it depends on your personal preference.

Russet potatoes are harder to peel, but they contain less natural sugar than other varieties.

Yukon Gold potatoes tend to be starchy, making them great for soups.

Red-skinned potatoes have a slightly sweeter taste and hold their shape well after boiling. These are my personal favorite, and we grew a garden full of them. 🙂

Ingredient Notes and Substitutions

This tasty soup is perfect for chilly days and busy schedules. A favorite of ours, the ingredients are simple and easy to find at the grocery store.

• Cooked ham, diced. I used leftover Double Smoked Ham. Smoked Sausages are also a great substitute. In the summer, I cook extra smokies so I can use them the next day in this soup!
• Carrots, cut into 1-inch chunks. I used our own home-grown garden carrots, feel free to use the type of carrots you have on hand.
• Onion. I used a yellow onion, but you could also use a red onion.
• Olive oil. Olive oil is required to prevent the onions, carrots, and ham from sticking to the bottom of the pressure cooker while sauteing. You could also substitute avocado oil as well.
• Chicken stock. Chicken stock (or chicken broth) adds great flavor to the soup. You could also use vegetable broth.
• Potatoes, cut into 1-inch chunks. I used red potatoes, but feel free to use yellow potatoes, or even sweet potatoes!
• Corn. I used a can of corn niblets. Smoked corn is fantastic in this soup! When I make corn on the cob I make extra to use in this soup the next day. Just cut the kernels off the cob. So delicious!
• Seasoning salt. I used seasoning salt for the best flavor, but you could use regular table salt instead.
• Garlic powder. Garlic adds great flavor. You can also use two garlic cloves, and saute them with the onion.
• Black pepper. Black pepper adds depth and some spice to the soup. Feel free to use course ground black pepper as well for a more vibrant flavor.
• Half and half. I prefer using half and half, which is 10% milk fat. You can also use heavy cream (35%), or a can of evaporated milk. I do not recommend regular milk on its own though, it might curdle. However, you can mix whipping cream with regular milk in equal proportions and everything should be okay then!
• Corn starch. This is used to make the soup a little thicker. If you don't want your soup as thick, then you can either omit it or use a potato masher to carefully mash the potatoes until you get the desired consistency.

See the recipe card for quantities.

Instructions for easy ham and potato soup

Ham and potatoes are perfect together, and with the Instant Pot, this recipe is both easy and delicious.

Prep your ingredients: Wash and peel the carrots and potatoes. Dice them into small cubes or slices. Next, dice up the ham and onion.

Saute: Turn on the saute function of the Instant Pot and add the olive oil. Saute onions, carrots, and ham for 3-4 minutes, until the onion gets soft and translucent. If necessary, add another tablespoon of olive oil or a little water to keep the pan from burning.

Add the rest of the ingredients: Next, add 6 cups of chicken stock, potatoes, seasoning salt, black pepper, and garlic powder. Put the lid on the instant pot and secure the lid.

Cook: Set the pressure cooker to high pressure and set the timer for 6 minutes.

When the cook time is up, let the pressure naturally release for 3 minutes, then vent the rest of the pressure manually. Open the lid carefully.

Add corn to the instant pot. Stir well to mix.

Mix the half and half and cornstarch with a whisk until smooth.

Add the corn starch mixture to the instant pot and stir well.

Replace the lid on the Instant Pot and keep it covered for 3 minutes. This keeps the heat in so the corn gets hot, and the liquid thickens.

Remove the lid, stir, and enjoy!

Top with sour cream, diced green onion, and grated cheddar cheese if desired.

Variations

• For something spicy, try adding a teaspoon of chili powder or red pepper flakes
• Add more fresh veggies, or try adding spinach or celery for a healthier soup.
• Make a cheesy soup by adding some shredded cheese
• Add some cooked bacon for an extra special treat
• Add a sprig of fresh rosemary, fresh thyme, or bay leaves for extra flavoring

Optional toppings

Top this thick soup with a few different toppings for a hearty meal! Some fun ones to try are:

• Shredded cheese
• Bacon
• Extra ham
• Sour cream
• Chopped green onions
• Jalapenos, chopped

Equipment

I used an 8-quart Instant Pot that I have had for a few years now, and I LOVE it! I also have an 8-quart Instant Pot in stainless steel, which I love!

Storage

Let the ham and potato soup cool completely. Place cooled soup in an airtight container.

FRIDGE: Store in refrigerator for up to 3 days. Reheat on the stovetop or microwave until hot throughout.

FREEZER: This soup does not freeze well. Potatoes get mushy when frozen, and the dairy in the soup will separate on thawing, resulting in a grainy and curdled texture.

Top tips

• Saute the carrots, onion, and ham first. This provides a much more flavorful soup. Be careful not to burn them though, stir constantly!
• Use leftover double smoked ham. The flavor of the smoke goes into the soup and infuses the entire soup with smoky flavor. You have to try it! It will knock your socks off... or your tastebuds...you know what I mean. 🙂 But seriously, it is so, so good!
• Use leftover smoked corn on the cob. For the same reason as mentioned above, the smoky flavor of the corn goes into the soup, and wowza! Yum, yum, yum! I make this soup in the summer with freshly picked corn on the cob that was smoked on the pellet grill first. Try it! You will love it!
• If you like your stew thicker, mash the potatoes a bit to thicken up the soup.

Frequently Asked Questions (FAQs)

More Instant Pot Recipes

• Instant Pot Pork Ribs - From Frozen
• Easy Instant Pot Lazy Lasagna Recipe
• Venison Roast in the Instant Pot
• Instant Pot Venison Stew
• Instant Pot Chicken Breasts - From Frozen
• Spaghetti Squash in the Instant Pot
• Instant Pot Hard Boiled Eggs
• Instant Pot Rice

Simple, delicious, and hearty, this Instant Pot Ham and Potato Soup is perfect for a cold winter day. Serve it with dinner rolls, cornbread, or biscuits on the side for a delicious meal.

I hope you enjoyed this recipe to make Instant Pot Ham and Potato Soup. If you try it out and like it, I would appreciate it if you could take a moment to leave a star rating below. Also, please leave a comment below saying how much you enjoyed it and what other types of recipes/ingredients would be interesting for me to write about in the future.

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