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Instant pot ham and potato soup in a white bowl with a white spoon, with a gray dishcloth beside it.
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4.99 from 59 votes

Instant Pot Ham and Potato Soup

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!
Prep Time15 mins
Cook Time9 mins
Total Time24 mins
Course: Main Course, Soup
Cuisine: American
Servings: 6 people
Calories: 338kcal
Author: Jeri Walker

Equipment

  • Instant Pot

Ingredients

  • 2-3 medium carrots diced
  • 1 onion diced
  • 2 tablespoon olive oil
  • 2 cups cooked ham diced
  • 6 cups chicken stock
  • 4-5 medium potatoes diced
  • teaspoon seasoning salt
  • ½ teaspoon garlic powder
  • teaspoon black pepper
  • 1 cup corn
  • 1 cup half and half
  • 2 tablespoon cornstarch

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.
  • Next, add 6 cups of chicken stock, potatoes, seasoning salt, black pepper, and garlic powder 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. Stir well 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.
  • Enjoy!

Video

Notes

Nutritional information is approximate and is meant as a guideline only.
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 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.
 

Nutrition

Calories: 338kcal | Carbohydrates: 35.2g | Protein: 22.2g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 49.5mg | Sodium: 991.2mg | Potassium: 1102.5mg | Fiber: 4.4g | Sugar: 7.5g | Vitamin A: 173.5IU | Vitamin C: 16.8mg | Calcium: 36.5mg | Iron: 1.9mg