This easy and hearty Instant Pot Ham and Potato Soup is thick, creamy, and guaranteed to be delicious! It's ready in less than 30 minutes, including the time to pressure up!
If you love this recipe, try my Instant Pot Salmon Chowder and Instant Pot Hamburger Soup next!
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This Instant Pot Ham and Potato Soup Recipe is a great way to warm up on a chilly day. It's thick, creamy, and loaded with tender potatoes.
This recipe is perfect for using leftover Double Smoked Ham or Heated Ham with Pineapple Glaze. The flavor of this soup is fantastic, and it's even better reheated the next day!
For more delicious soup recipes, check out Buttercup Squash Soup, Slow Cooker Creamy Chicken and Pasta Soup, and Creamy Split Pea Soup With Leftover Ham.
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Why you'll love this soup
- TASTES DELICIOUS: This pressure cooker ham and potato soup is full of flavor.
- VERSATILE: This soup can be made with sausage, bacon, or seafood instead of ham, and use any vegetables you have on hand.
- QUICK AND SIMPLE: This Instant Pot soup recipe is great because it only takes 10 minutes to cook.
- 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 the house!
Recipe ingredients
This tasty soup is perfect for chilly days and busy schedules. It's a favorite of mine, and the ingredients are simple and easy to find at the grocery store.
- Cooked ham. You can use any cooked ham, even canned ham.
- Vegetables. I used potatoes, carrots, and onions cut into 1-inch chunks. I
- Corn. I used a can of corn niblets.
- 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 mash some of the potatoes.
See the printable recipe card for exact measurements and a full list of ingredients.
How to make Instant Pot ham and potato soup
Ham and potatoes are perfect together, and with the Instant Pot, this recipe is super easy.
- 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 Instant Pot's saute function and add the olive oil. Saute the onions, carrots, and ham for 3-4 minutes, until the onions are soft and translucent.
- Add the rest of the ingredients: Add chicken stock, potatoes, seasoning salt, black pepper, and garlic powder. Secure the lid on the pressure cooker and set the valve to sealing.
- Cook: Set the pressure cooker to high pressure and set the timer for 6 minutes. When the cooking time is up, let the pressure naturally release for 3 minutes, then manually vent the rest of the pressure. Then, 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 cornstarch 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! If desired, top with sour cream, diced green onion, and grated cheddar cheese, and serve with
Top tips
- When sauteing the carrots, onion, and ham, stir them constantly so they don't burn.
- If you want your soup thicker, mash the potatoes a bit to thicken the soup.
- Use any leftover meat, including seafood or chicken, and use any vegetables you have on hand.
Recipe serving suggestions
You can top this thick soup with shredded cheese, bacon, extra ham, sour cream, chopped green onions, or jalapeno peppers.
Serve with a side of Fluffy Air Buns, Irish Soda Bread Without Buttermilk, Homemade Biscuits With No Milk, or Smoked Cornbread for soaking up the delicious broth.
Substitutions
- Olive oil. Substitute with avocado oil.
- Ham: Smoked Sausages or air fryer bacon are a great substitute. You can even use shrimp, scallops, or leftover fish.
- Vegetables: You can use any type of carrots or onions. You can also use any type of potato. I use either red or Yukon gold potatoes, and you can even use sweet potatoes.
- Chicken stock. Substitute with vegetable broth or Smoked Chicken Stock.
- Corn. I love to use leftover Smoked Corn On The Cob In Foil, but any corn will work, even frozen corn.
- Seasoning. Use two minced garlic cloves instead of garlic powder and saute them with the onion.
- Half and half. You can use heavy cream, a 50/50 mixture of heavy cream and regular milk, or a can of evaporated milk.
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.
- 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
Storage tips
Fridge: Store in an airtight container for 3-4 days.
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.
Reheating: Reheat slowly on the stovetop or microwave until hot throughout. Add a splash of water or chicken broth to thin it out if it is too thick.
Recipe FAQs
It takes about 10 minutes to cook, not including the time to pressure up.
Yes, you can cook ham and pot soup in a slow cooker or on the stovetop.
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Printable Recipe
Instant Pot Ham and Potato Soup
Ingredients
- 2 tablespoons olive oil
- 2-3 medium carrots diced
- 1 large onion diced
- 2 cups cooked ham diced
- 6 cups chicken stock
- 4-5 medium potatoes diced
- 1½ teaspoons seasoning salt
- ½ teaspoon garlic powder
- ⅛ teaspoon black pepper
- 1 cup half and half
- 2 tablespoons cornstarch
- 1 cup corn
Instructions
- Turn on the saute function on the Instant Pot. Saute carrots, onions, and ham in olive oil for 3-4 minutes, until the onion becomes translucent and soft. Hit cancel on the Instant Pot to turn off the Saute mode.
- Add chicken stock, potatoes, seasoning salt, garlic powder, and black pepper to the Instant Pot. Stir well, and push the potatoes down with the back of a spoon. Put the lid on, seal, and cook on high pressure for 6 minutes.
- When the cooking time is up, do a natural release for 3 minutes, then vent the rest of the steam manually.
- Mix the half and half with the cornstarch and add to the Instant Pot. Add corn as well and stir to mix. Replace the lid and keep it covered for 3 minutes.
- Remove the lid, stir the soup, and enjoy!
- Top with sour cream and grated cheddar cheese if desired and serve immediately.
Video
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Notes
- When sauteing the carrots, onion, and ham, stir them constantly so they don't burn.
- If you want your soup thicker, mash the potatoes a bit to thicken the soup.
- Use any leftover meat, including seafood or chicken, and use any vegetables you have on hand.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Cass says
This was so delicious. Thanks for posting.
Jeri says
I'm so glad you liked it, Cass! Thanks for taking the time to rate and comment! 🙂
Emily Flint says
I love that I can make this in my Instant Pot!
Jeri says
Yes, it is so quick and easy!