Instant Pot Ham & Potato Soup: A Comforting Classic - A Pressure Cooker Kitchen (2024)

This Instant Pot Ham & Potato Soup recipe is made with ham, Yukon Gold potatoes, onion, celery, broth, and some simple seasonings to make a hearty, satisfying soup.

There’s no better way to transform simple ingredients into a delicious meal that feels like a warm embrace. We make this soup often during the winter because it’s perfect for chilly nights, busy weekdays, or whenever you’re in need of some comfort food. It’s a testament to the magic of pressure cooking.

Why You’ll Love It

• Quick & Easy: The Instant Pot cuts cooking time drastically, making this soup a convenient option for any day of the week.
• Flavorful: With a savory blend of ham, potatoes, and herbs, every spoonful is a delightful experience.
• Comfort in a Bowl: It’s the kind of meal that makes you feel at home, no matter where you are.

Ingredients You Need

• Olive oil – You can substitute with any cooking oil you prefer.
• Aromatics – Small onion, large celery stalk, garlic
• Ham – I use leftover ham whenever we make a spiral ham for the holidays.
• Low-sodium vegetable broth – You can also use chicken broth if you want. Just be aware that using regular sodium broth will add more salt to the soup so you might not need to add additional salt.
• Yukon Gold potatoes – I find that Yukon Gold potatoes hold up best in a soup like this. You can use russets or another potato.
• Seasonings: dried thyme, rosemary, salt and pepper
• Heavy cream – This adds thickness and creaminess. Milk and half and half can be used instead, but they won’t thicken the soup.
• Cornstarch and water – It’s optional to thicken the soup with cornstarch. I like a slightly thicker soup, so I do add it. If you like a thinner soup, there’s no need.

Equipment Needed

• Instant Pot – I use a 6-quart Instant Pot Duo Plus to make all of my recipes, but you can use any size or brand of electric pressure cooker. If you’re using an 8-quart pot, you will need to adjust the amount of liquid accordingly, as it requires more water to build steam.

Helpful Tips

• Yukon Golds are preferred for their creamy texture and ability to hold their shape, but russets work well too.
• For a thicker soup, mash some of the potatoes directly in the pot or use a cornstarch slurry for extra creaminess.
• Start with less salt, especially if your ham is on the saltier side, and adjust to taste.

How to Make Instant Pot Ham & Potato Soup

Step 1: Sauté Veggies & Ham

Set your Instant Pot to “Sauté” mode. Heat the olive oil, then add onion and celery, cooking until softened. Add garlic and ham, sautéing for a few more minutes.

Step 2: Pressure Cook

Add broth, potatoes, thyme, and rosemary. Secure the lid, set to sealing, and pressure cook on high for 5 minutes. Allow natural release for 10 minutes, then manually release any remaining pressure.

Step 3: Finish with Cream

Stir in heavy cream and season with salt and pepper to taste. For a thicker soup, mash some potatoes in the pot or add a cornstarch slurry.

Step 4: Serve Warm

Enjoy a bowl of this comforting soup with your favorite crusty bread for dipping.

Storing and Reheating

• Storing: Cool the soup completely and store it in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm the soup on the stove over medium heat, stirring occasionally. Add a little broth or water if the soup has thickened too much in the fridge.

Questions About the Recipe

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