Instant Pot Ham and Potato Soup

4.99 from 60 votes

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!

Prep Time15

Cook Time9

Total Time24

Course: Main Course, Soup

Cuisine: American

Servings: servings

Calories: 338kcal

Author: Jeri Walker

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

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