This recipe for Instant Pot Ham and Potato Soup can be completed in 30 minutes using the pressure cooker! This comfort dish is perfect for the chilly weather!
I am for anything quick and simple! And, that makes the IP a really good investment in the kitchen. You can make a lot of dishes using it like Key Lime Cheesecake, Cinnamon Apples, and Mashed Cauliflower!
Instant Pot Ham and Potato Soup
The Instant Pot Ham and Potato Soup is perfect for the cold weather and it just gives that warm feeling that is so comforting. If you want a hearty meal, just have it with fluffy dinner rolls which you can use to sop all the creamy goodness.
The ham, potatoes, and bacon go well together and with the added vegetables, the dish becomes more flavorful and nutritious.
I used Yukon Gold spuds in this because of their creaminess and with the natural starch, the soup becomes thicker. Further, add in the roux to make it even thicker.
This makes for a great lunch the next morning after Thanksgiving or Christmas. If you served ham and have some leftovers, then, use those in this dish.
Try it and get ready for the cold season ahead!
How to make Instant Pot Ham and Potato Soup:
- Sauté: Using the SAUTE function of the IP, sauté the ham in a little olive oil.
- Cook: Add the rest of the ingredients, except the roux. Close the lid and seal. Set at manual cooking for about 5 to 10 minutes on high pressure.
- Release pressure: Once the cooking is done, do a quick release by moving the valve into the vent position and turn off the IP.
- Mash: Open the lid when all of the steam has been released, then, add the cream and mash the spuds using a masher. To thicken it, add in the roux.
- Serve: Garnish and serve warm!
How long to cook the potato soup in the instant pot?
Aside from the manually set time, allow another 10 minutes for the pressure to build up. After cooking, allow the pressure to reduce gradually for another 10 minutes. So, plan when making this dish.
If you want to vary the flavor, use bacon purely in place of the ham or as an extra ingredient. Also, make this spicy by adding in Tabasco sauce. You also have the freedom to add in herbs that you like.
What are great toppings for Ham and Potato Soup?
To counter the creamy texture with something crispy, try any, or a combination, of the following:
- bacon bits
These are all great for soups!
- onion chives
- sour cream
You can also make this using the Slow Cooker. In contrast to the quick IP, the Slow Cooker will take hours to cook this but it is still definitely worth the try!
How to Store:
- Refrigerate: Allow it to cool completely to room temperature and then, transfer into an airtight container. Refrigerate and consume within 3 to 4 days.
- Freeze: Allow it to cool before putting it in freezer bags. Seal them in and store flat on top of each other in the freezer. Freeze for 4 to 6 months.
- To reheat: Thaw it overnight in the fridge and simply heat on the stove.
- It is not required to sauté the ham first but for richer flavors, do not skip it. But if you must, you can just dump in the ingredients.
- Make sure to use a low-sodium broth as a healthier alternative for the regular ones.
- You can use red potatoes or russet potatoes. The starch in the russet potatoes is a natural soup thickener.
Instant Pot Ham and Potato Soup
- 2 tablespoons canola oil (or vegetable oil)
- 2 cups diced ham
- 5 cups chicken broth (low sodium)
- 2 pounds Yukon gold potatoes (peeled and diced)
- 1 medium sweet onion (diced)
- 4 cloves garlic (minced)
- 1 medium carrot (cut into cubes)
- 1 cup celery (cubed)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1/2 cup sour cream
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cup heavy cream
- Chopped green onions
- Sour cream
- Select SAUTE and HIGH, once HOT add the oil. Once the oil is shimerring add the ham and saute for 3-5 minutes, until golden brown.
- Add the rest of the ingredients from the SOUP section, except the sour cream.
- Close the lid, lock and point the valve to sealed.
- Pressure Cook for 10 minutes. Followed by a 15 minutes Natural Pressure Release, after which release manually the remaining pressure.
- Once the soup has cooked, add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined and gradually add in the heavy cream.
- Whisk well the flour mixture, until smooth. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and is getting thicker, stir occasionally.
- Select SAUTE again on your Instant Pot add the roux mixture, stir to combine.
- Using a potato masher, mash about 3/4 of the potatoes. You can also use an immersion blender.
- Stir in the 1/2 cup of sour cream until fully combined. Season with salt and pepper.
- If the soup is too thick, add more WARM chicken broth.
- Taste and adjust for salt and pepper.
- If you added more liquid, make sure to let the soup simmer for a few minutes.
- Serve warm, garnished with bacon, green onions, and sour cream.
- The soup will thicken more once it cools. When reheating, add more water, broth or milk to dilute it and simmer for a few minutes.