This recipe for Instant Pot Ham and Potato Soup can be completed in 30 minutes using the pressure cooker! #instantpot #pressurecooker #souprecipes #ham #sweetandsavorymeals

Instant Pot Ham and Potato Soup

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!

Course Main Course, Soup
Cuisine American
Keyword Instant Pot Ham and Potato Soup
Prep Time 10 minutes
Cook Time 10 minutes
Natural Pressure Release 15 minutes
Total Time 45 minutes
Servings 6 servings
Calories 329 kcal
Author Catalina Castravet



  • 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.
Nutrition Facts
Instant Pot Ham and Potato Soup
Amount Per Serving
Calories 329 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g44%
Cholesterol 47mg16%
Sodium 1437mg62%
Potassium 984mg28%
Carbohydrates 32g11%
Fiber 5g21%
Sugar 7g8%
Protein 15g30%
Vitamin A 648IU13%
Vitamin C 34mg41%
Calcium 156mg16%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.