Instant Pot Ham and Potato Soup

This creamy Instant Pot ham and potato soup is the easiest way to turn leftover ham into a cozy, filling dinner. Tender Russet potatoes thicken the broth naturally, so there’s no flour or cornstarch needed, and it needs just 10 minutes of pressure cooking.

This Instant Pot ham and potato soup is one of my favorite ways to turn leftover ham into a cozy, satisfying meal. It’s loaded with savory ham, tender Russet potatoes, carrots, celery, and onion in a rich, creamy broth. With just 10 minutes of pressure-cooking time, this easy one-pot soup is perfect for busy weeknights or cold evenings when you want something comforting without spending hours at the stove.

If I have a leftover ham bone, I add it to the Instant Pot for even more flavor, but diced leftover ham or store-bought cubed ham works beautifully too. The starchy potatoes naturally help thicken the soup, and my kids especially enjoy it with warm, crusty bread for dipping.

If you have more ham to use, try my Instant Pot ham and white bean soup next. It’s hard to choose a favorite – the potato soup is creamy and comforting, while the bean soup is hearty and rustic, and both are delicious ways to use leftover ham.

Why This Ham and Potato Soup Works

• It makes the most of leftover ham. Turn leftover Easter or Christmas ham into a complete family meal, and add the ham bone for even more savory flavor.
• It thickens naturally. Russet potatoes release starch as they cook, creating a creamy broth without flour, cornstarch, or a heavy roux.
• The Instant Pot keeps it simple. Everything cooks in one pot, and the soup needs only 10 minutes under pressure. You can sauté the vegetables for deeper flavor or use the dump-and-start method when time is short.

Ingredients For Ham and Potato Soup

Here is a quick look at the ingredients for this Instant Pot ham and potato soup. See the recipe card below for the complete measurements.

• Butter: For sautéing the vegetables and adding richness. You can substitute olive oil or omit it if using the dump-and-start method.
• Carrots, onion, celery, and garlic: These aromatic vegetables create a flavorful base for the soup. Cut them into similarly sized pieces so they cook evenly.
• Cooked ham: This recipe is perfect for using leftover holiday ham, but store-bought cubed ham also works. If you have a leftover ham bone, add it to the pot for extra savory flavor and remove it before serving.
• Russet potatoes: The best choice for a thick, creamy soup because their starch helps thicken the broth naturally. Yukon Gold potatoes also work, but they hold their shape better and produce a slightly thinner, chunkier soup.
• Stock: Use vegetable stock or low-sodium chicken stock. Choosing a low-sodium variety makes it easier to control the seasoning since ham can already be quite salty. For even more homemade flavor, try my Instant Pot chicken stock.
• Heavy cream: A small amount makes the broth rich and creamy. Whole milk can be used for a lighter soup, or full-fat coconut cream may be substituted for a dairy-free option. Stir it in after pressure cooking.
• Thyme, salt, and black pepper: Simple seasonings complement the ham and vegetables without overpowering them. Taste the finished soup before adding more salt.

How to Make Instant Pot Ham and Potato Soup

1. Sauté the vegetables. Set the Instant Pot to Sauté and melt the butter. Add the onion, carrots, and celery, and cook for about 4 minutes, stirring occasionally. Stir in the garlic and cook for another 30 seconds.
2. Add the remaining ingredients. Pour in a small amount of stock and scrape up anything stuck to the bottom of the pot. Add the ham, potatoes, remaining stock, thyme, black pepper, and a small amount of salt. If using a ham bone, place it in the pot. Do not add the cream yet.
3. Pressure-cook the soup. Secure the lid, move the valve to Sealing, and cook on High Pressure for 10 minutes. When the cooking cycle ends, carefully quick-release the pressure according to your Instant Pot’s instructions.
4. Make it creamy. Remove the ham bone, if used, and stir in the heavy cream. For a thicker soup, mash a few potato pieces against the side of the pot. Taste, adjust the salt and pepper, and serve warm with crusty bread.

Quick option: To make this a dump-and-start soup, skip sautéing and add everything except the cream directly to the pot. Stir in the cream after pressure cooking.

Stovetop Version

For the stovetop, melt the butter in a large pot over medium heat and sauté the carrots, onion, garlic, and celery for a few minutes until softened. Add the ham, potatoes, stock, thyme, salt, and pepper, then bring to a boil. Reduce the heat, cover, and simmer for 15–20 minutes, or until the potatoes are tender. Stir in the heavy cream, adjust seasoning, and serve warm.

TIPS FROM NELI’S KITCHEN

Tips for the Best Instant Pot Ham and Potato Soup

• Cut the potatoes evenly. Aim for ¾-inch cubes so they become tender at the same time. Smaller pieces may fall apart, while larger chunks can remain firm in the center.
• Use Russet potatoes for a creamy soup. Their higher starch content naturally thickens the broth without flour or cornstarch. Yukon Gold potatoes also work, but they hold their shape better and produce a slightly less creamy soup.
• Deglaze the pot after sautéing. Pour in a little stock and scrape up anything stuck to the bottom. This adds flavor and helps prevent a burn notice.
• Stir in the cream after pressure cooking. Pressure cook the ham, potatoes, vegetables, and stock first. Once the pressure has been released, stir in the heavy cream so it stays smooth and doesn’t separate or scorch.
• Season carefully. Ham and stock can contain plenty of salt, so wait until the soup is cooked before adding more.
• Adjust the consistency after cooking. Mash some potatoes against the side of the pot for a thicker soup. If it becomes too thick, stir in a splash of warm stock or milk.
• Add a ham bone if you have one. Pressure cook it with the soup for even more savory flavor, then remove it before serving. The soup will still be delicious with diced leftover ham or store-bought cubed ham.

Instant Pot Ham and Potato Soup

This creamy Instant Pot ham and potato soup is made with leftover ham, tender Russet potatoes, and vegetables in a rich, flavorful broth. It’s an easy, hearty family dinner ready in about 35 minutes from start to finish. Prep Time: 15 minutes

Cook Time: 10 minutesPressure Time: 10 minutes

Total Time: 35 minutes

Servings: 6

Ingredients  

• 2 Tablespoon butter
• ½ cup carrots, peeled and sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 stalks celery, chopped
• 1 lb cooked ham, cubed
• 2 lbs Russet potatoes, peeled and cut in 3/4″ cubes
• 32 oz low-sodium chicken stock, or vegetable stock
• ¼ cup organic heavy cream, (or milk, or coconut cream)
• salt and pepper, to taste
• 1 teaspoon thyme
• 1 ham bone (optional)

Instructions 

• Sauté the vegetables. Select Sauté on the Instant Pot. Melt the butter, then add the carrots, onion, garlic, and celery. Cook, stirring occasionally, for about 4 minutes.
• Deglaze and combine. Pour in a small amount of the stock and scrape up any browned bits from the bottom. Add the ham, potatoes, remaining stock, thyme, salt, and pepper. Add the ham bone now, if using.
• Pressure cook. Secure the lid and set the valve to Sealing. Cook on High Pressure for 10 minutes. When the cooking time ends, carefully quick-release the pressure. Once the pin drops, open the lid and remove the ham bone.
• Finish the soup. Stir in the heavy cream. For a thicker soup, mash a few potatoes against the side of the pot. Taste, adjust the seasonings, and serve warm.

Video

Notes

• Sautéing is optional: For a dump-and-start version, add the butter and vegetables with the ham, potatoes, and stock.
• Choose your potatoes: Russets create a creamier soup, while Yukon Gold potatoes hold their shape better.
• Adjust after resting: The soup thickens as it cools. If needed, thin it with a splash of warm stock or milk.
• Using the stovetop? Find the complete stovetop instructions in the post above the recipe card.

Nutrition

• Calories: 338 kcal
• Carbohydrates: 33 g
• Protein: 21 g
• Fat: 14 g
• Saturated Fat: 6 g
• Polyunsaturated Fat: 1 g
• Monounsaturated Fat: 4 g
• Trans Fat: 0.2 g
• Cholesterol: 76 mg
• Sodium: 973 mg
• Potassium: 1056 mg
• Fiber: 3 g
• Sugar: 3 g
• Vitamin A: 2068 IU
• Vitamin C: 29 mg
• Calcium: 50 mg
• Iron: 2 mg

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.

What to Serve with Ham and Potato Soup

This creamy ham and potato soup is hearty enough to serve as a complete meal, so simple sides work best. Here are a few of my favorite pairings:

• Crusty bread: Serve the soup with sourdough, warm dinner rolls, or my cornbread muffins for soaking up the creamy broth.
• A fresh salad: A light mixed green salad or classic Caesar salad provides a crisp, refreshing contrast to the rich soup.
• A simple sandwich: Pair it with grilled cheese for a cozy family dinner. My kids especially love this combination. For something lighter, try a veggie sandwich.
• Easy toppings: Finish each bowl with shredded cheddar cheese, sliced green onions, fresh thyme, or crumbled bacon for extra flavor and texture.

Storage

• Refrigerate: Cool the soup and store it in an airtight container within 2 hours. Keep refrigerated for up to 3–4 days. Reheat gently, adding a splash of stock or milk if it has thickened.
• Freeze: Freeze for up to 2–3 months. For the best texture, freeze the soup before adding the cream, then stir it in after reheating. Thaw overnight in the refrigerator. The potatoes may be slightly softer or grainier after freezing.

More Instant Pot Soup Recipes

If you enjoyed this Instant Pot ham and potato soup, try one of these easy pressure cooker soups next:

• Instant Pot Chicken Noodle Soup – A cozy classic with tender chicken, vegetables, egg noodles, and a bright touch of lemon.
• Instant Pot Zuppa Toscana – A rich and comforting soup made with Italian sausage, potatoes, kale, and a creamy broth.
• Instant Pot Chicken and Wild Rice Soup – A hearty, family-friendly soup filled with chicken, wild rice, and vegetables.
• Instant Pot Butternut Squash Soup – Smooth, flavorful, and perfect for a cozy fall or winter meal.