Instant pot ham potato soup can be ready in just 15 minutes. This comfort food meal is hearty with lots of ham, potatoes and savory broth.
Instant pot ham potato soup
My family loves a hearty soup so I thought I would jazz up potato soup a little. I just added some diced ham and a few veggies. The results were fabulous and everyone loved the new soup recipe.
How long to cook the potato soup in the instant pot?
The instant pot cooks this in literally minutes. You only need about 15 minutes to cook this soup.
You can’t get take out in that amount of time. Make this easy soup today for the best comfort food.
The entire recipe is so easy and budget friendly.
- large russet potatoes
- medium onion
- large carrots
- stalk celery
- diced ham
- fresh parsley
- dried thyme
- salt and pepper
- chicken broth
- heavy whipping cream
- sour cream
How to make Instant pot Ham and Potato Soup:
- First, put all of the ingredients except for the heavy cream, corn starch and sour cream into the pressure cooker.
- Make sure everything is well combined. You want the onion celery ham mixture stirred together well. .
- Then seal the instant pot and cook on high pressure for 10 minutes with a quick release.
- You will need a small mixing bowl. Add the heavy whipping cream with the cornstarch. Mix this together so that you don’t see any lumps.
- Next, turn the Instant Pot to the sauté setting and add the heavy whipping cream mixture to the pot.
- Let this cook for another 4 to 6 minutes to give it a chance to combine and thicken. It should thicken nicely and have a really creamy texture after a few minutes.
Serve warm and enjoy.
What to serve with potato soup?
Learn what to serve with potato soup for even more great ideas. There are so many great ideas that will make the entire family happy.
- You can also garnish with diced green onion if you prefer.
- Shredded cheese is also tasty. Cheddar, pepper jack and Colby work great.
- Also try a dollop of sour cream and bacon bits.
Tips for instant pot ham potato soup recipe:
- You can use Xanthan Gum to thicken the soup instead of cornstarch. I would start with 1 tsp and then gradually add more until the soup is the consistency that you prefer.
It thickens over time so you want to be careful not to add too much.
- Make sure the potatoes are all cut the same size. This will help them cook evenly.
- If you don’t have Russet potatoes, Yukon gold or red potatoes can be substituted. We have even mixed two types of potatoes together when we didn’t have enough of one potato.
- Baby carrots can be used instead of whole carrots if you prefer. If you are in a hurry, baby carrots will save time.
- Leftover ham. This is the perfect recipe to use with leftover ham. The recipe does not call for much. You can easily turn leftover ham or ham bone into a brand new meal.
- Sauté the vegetables and ham. If you prefer, you can use the sauté setting to sauté the veggies and ham first. It is not necessary but will enhance the flavor.
- Don’t forget to wait to add the heavy whipping cream, corn starch and sour cream in an Instant Pot. If you add this initially, it will separate while cooking and be a mess.
Do you have to peel the potatoes?
It comes down to preference. I usually peel the potatoes but you can do what your family likes.
Either way, the soup will turn out great. It is just about what you like.
How to store leftovers:
First, let the soup cool completely. It needs to be room temperature before storing.
Then put the soup in an airtight container. It will keep in the fridge up to 4 days.
Can you freeze potato soup?
Yes, you can. Let the soup cool and place inside freezer bags or containers.
I like to use bags because they take up so little space. It is perfect to stack the bags when you don’t have a lot of room for containers.
They will keep up to 6 months in the freezer.
When you are ready to use, allow the soup to thaw overnight in the fridge. Then heat on the stove until heated through.
Another tip is to freeze a few individual portions of soup. This will be perfect to grab for a quick lunch or dinner when the whole family isn’t eating.
How to cook ham potato soup in the crock pot:
If you do not have a pressure cooker or prefer to slow cook this soup, feel free to do so.
- First, place everything except the heavy cream and sour cream and cornstarch into the slow cooker.
- Then just cook everything on low for 6 to 7 hours. If you need to cook it in less time, use the high setting for 3 to 3.5 hours.
- When the soup has finished cooking, add the cornstarch into the heavy whipping cream.
- Cover and cook on low for 30 minutes or on high for 15 minutes until the soup has thickened. It should turn into a thick and creamy consistency.
Get the full details: Crockpot Ham and Potato Soup Recipe.
Try this easy soup recipe.
This is a great recipe that you can pressure cook in minutes. It is super easy and really filling.
Print this Ham and Potato Soup Instant pot Recipe:
Instant pot Ham Potato Soup
- 4 large russet potatoes peeled and diced into 1 inch pieces
- 1 medium onion diced
- 2 large carrots peeled and diced
- 1 stalk celery diced
- 1 pound diced ham
- 2 teaspoons fresh parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups chicken broth
- 1 cup heavy whipping cream
- 2 Tbsp cornstarch
- 1/2 cup sour cream
- Place all the ingredients except for the heavy whipping cream, corn starch and sour cream in an Instant Pot.
- Stir to combine.
- Seal and cook on high pressure for 10 minutes with a quick release.
- Then in a small bowl, combine the heavy whipping cream with the cornstarch.
- Switch the Instant Pot to the sauté setting and stir in the heavy whipping cream mixture and sour cream.
- Cook for 4-6 minutes until they are well combined and the soup as thickened.
- Serve warm and enjoy!
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