Delicious and abundant instant ham and potato soup made with leftover ham and reddish potatoes. Done for less than 30 minutes. Perfect for cold climates!
This easy and comforting instant ham and potato soup is so delicious and tasty! I’ve made this soup several times this winter, and my family loves it! This ham and potato soup is perfect for cold weather.
If you’ve tried my instant ham and white bean soup, you’ll love this soup too. The competition is pretty tough because both soups taste amazing! I used leftover ham from a ham with bone. You can also use a ham bone, a stem of meaty ham or a ham hock with a little extra meat.
If you’re going to make a big bone-in ham for Christmas this year, don’t throw away the leftover ham bone once all the meat has been cut. You can add it to this ham and potato soup to add instant flavor!
If you’re looking for more comforting Instant Pot recipes, be sure to try this Instant Pot beef stew and the Instant Pot Pot Roast.
Ingredients for ham and potato soup
- Ham: You can use leftover ham or diced ham bought at the store
- Vegetables: carrots, onions, celery, garlic, potatoes. I prefer to use Russet potatoes for the creamiest soup.
- Broth/Broth: I prefer to use chicken broth, but you can also use vegetable broth
- Heavy cream seasonings
- herbs: salt, black pepper, fresh thyme<
and fresh
How to make instant ham soup and Potatoes
Press the “
- Sauté” button on the Instant Pot and add the butter, carrot, onion, garlic and celery to the pot. Cook stirring occasionally for 5 minutes. (This is an optional step. You can dump everything at once if you want.)
- Add the ham, potatoes, vegetable broth and heavy cream to the instant pot. Season with salt, pepper and thyme, and close the lid. Close the lid, move the valve to “Sealing” and cook in Manual for 10 minutes.
- When the ham and potato soup is ready, and you hear the beep, press the Cancel/Keep Warm button. Turn the valve to “ventilation” and release quickly until all pressure is removed.
- Open the lid and serve hot.
Soups are a big part of the winter and fall season for us, they’re easy, comforting and delicious. They instantly heat you up and are pretty much “set it and forget it,” especially if you’re using an Instant Pot. This ham and potato soup recipe is also great because you can literally dump all the ingredients and set the manual settings for 10 minutes. After the soup reaches the pressure (in about 10-15 minutes), it takes only 10 minutes to cook, and it has a delicious meal that can serve for dinner and even lunch the next day.
The best part about this leftover ham bone soup with potatoes is that it’s perfect for dinners of the week when you don’t have much time to prepare dinner. This Instant Pot soup doesn’t require a lot of preparation or cooking time, but it tastes like it’s been simmering on the stove for hours. This ham and potato soup is also naturally creamy when using Russet potatoes, as they break a bit while cooking.
Can you do it ahead of time?
This Instant Potato Soup is ideal for weekly meal preparation. I love making a large batch of soup on the weekend and then enjoying it throughout the week for easy meals.
Once you have made the soup, let it cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 5 days.
You can reheat the soup on the stove over medium heat, stirring occasionally until heated. Alternatively, you can reheat it in the microwave at full power for 3 minutes, stirring halfway.
Can you freeze it?
It is better not to freeze this soup, as the texture can change quite a bit. Potatoes will absorb a lot of moisture and can become quite granulated.
Frozen ham and potato soup will be safe to eat once thawed and reheated, but will lose its creamy consistency.
I hope you make and enjoy this ham and potato soup at the Instant Pot!
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