Instant Pot Ham and Potato Soup

Catalina Castravet
By Catalina Castravet
5 from 7 reviews

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!

Image of instant pot ham and potato soup in a white bowl.

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!

Photo of instant pot ham and potato soup topped with bacon.

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.

Picture of homemade ham and potato soup made in the pressure cooker.

Flavor Variations:

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
  • chips
  • croutons

These are all great for soups!

  • cheese
  • onion chives
  • sour cream
  • parsley

Recipe Variations:

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!

Image of homemade ham and potato soup topped with bacon and green onion.

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.

Recipe Tips:

  • 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.
Save Recipe
5 from 7 reviews
Instant Pot Ham and Potato Soup
Author: Catalina Castravet Serves: 6 servings
Prep time: 10 minutes Cook time: 10 minutes Total time: 45 mins



  • 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 

Roux Mixture:

  • 4 tablespoons  unsalted butter 
  • 1/4 cup  all-purpose flour 
  • 1 1/2 cup  heavy cream 


  •  Bacon 
  •  Chopped green onions 
  •  Sour cream 



  1. 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.

Pressure Cook:

  1. Add the rest of the ingredients from the SOUP section, except the sour cream.

  2. Close the lid, lock and point the valve to sealed.
  3. Pressure Cook for 10 minutes. Followed by a 15 minutes Natural Pressure Release, after which release manually the remaining pressure.

Roux Mixture:

  1. 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.
  2. 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.
  3. Select SAUTE again on your Instant Pot add the roux mixture, stir to combine.


  1. Using a potato masher, mash about 3/4 of the potatoes. You can also use an immersion blender.
  2. Stir in the 1/2 cup of sour cream until fully combined. Season with salt and pepper.

  3. If the soup is too thick, add more WARM chicken broth.
  4. Taste and adjust for salt and pepper.
  5. If you added more liquid, make sure to let the soup simmer for a few minutes.


  1. Serve warm, garnished with bacon, green onions, and sour cream.
  2. 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.
Calories: 329 Carbohydrates: 32 Protein: 15 Fat: 17 Saturated Fat: 7 Cholesterol: 47 Sodium: 1437 Potassium: 984 Fiber: 5 Sugar: 7 Vitamin A: 648 Vitamin C: 34 Calcium: 156 Iron: 6
Save Recipe

Picture of instant pot ham and potato soup.

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robin rue

This sounds so good. I have never had soup like this before. Yum.



That is Heaven in a bowl! This is so perfect for when the weather starts to cool off.


Amy Desrosiers

This soup looks incredible! I know I would love it because it looks so hearty and delicious!!


Brianne Tursi Manz

What an excellent soup choice for the impending cooler temps. I'm bookmarking this one for a nice cold day. I love using my insta pot for quick delicious meals.



This is another reason why I NEED an instant pot! OMG this sounds and looks so delicious.


Celebrate Woman Today

I love potato soup. And with the Instant Pot, it is so easy and quick. I like to experiment with the add-ons like different spices and herbs.



This looks so amazing. I am so ready to start making more soup now that it's getting cooler out. Ham and potato is one of my favorites too.



I gave away my instant pot a while ago and regret it daily. I now need to buy another one so many quick and easy recipes to make.


Tara Pittman

I really need to use my pressure cooker more. It is perfect weather for soup



I love how comforting this is! Perfect for fall nights!


Annemarie LeBlanc

I love hearty soups during this time of year. Well, I just like hearty soups any time of the year! This ham and potato soup looks great and I am happy it can be made in the Instant Pot. Yay. A new Instant Pot recipe to try!



This would be a great way to use up leftover holiday ham. I am going to have to make a batch of this delicious soup.


Claudia Krusch

It looks so creamy and delicious! I can't wait to try the soup!


jill nunn

Oh, yummy! perfect for the cooler weather!


Lyanna Soria

That ham and potato soup looks absolutely delicious! Perfect to make during cold weather and I'm sure the family would love this.



Loved it. Easy to make and super delicious especially for colder weather like now!


Tina Rinde

How much sour cream do you recommend? It says 1 but no unit of measure.


1/2 cup of sour cream.



It says to mash the potatoes. Do you blend everything else together as well with the immersion blender or do you remove everything but the potatoes before mashing/blending?


I blend everything together using an immersion blender.


Susan Fauser

Would half and half be an acceptable substitute for the heavy cream?


Yes, totally!



What about 1% milk? I am about to make this soup, but forgot to buy the heavy cream.


it should work


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