If you’re craving comfort food that’s both hearty and easy to whip up, this Instant Pot Ham and Potato Soup Recipe is an absolute game-changer. With tender potatoes, smoky ham, and a creamy texture all brought together in a fraction of the usual cooking time, this soup feels like a warm hug in a bowl. Every spoonful offers a delicious blend of savory flavors made simple by the magic of the Instant Pot, perfect for any day you want cozy without the wait.
Ingredients You’ll Need
The beauty of this soup is in its simplicity. Each ingredient plays a crucial role — from the sweetness of the carrots to the smokiness of the ham, and the comforting starchiness of the potatoes, creating a perfect balance of flavors and textures.
- 1 large carrot (chopped): Adds a subtle natural sweetness and a pop of orange color.
- 2 sticks celery (chopped): Brings a fresh, slightly crunchy contrast to the soup.
- 1/2 medium onion (chopped): Provides a fragrant base and enhances the overall depth of flavor.
- 1 tablespoon olive oil: Helps sauté the veggies, adding a silky richness to the base.
- 1 pound smoked ham (cut into small pieces): The star protein giving a smoky, savory punch to every bite.
- 2.5 pounds Russet potatoes (peeled and cut into 1″ pieces): The heart of the soup, creating that comforting, creamy texture once cooked.
- 3 cloves garlic (minced): Adds a gentle warmth and savory aroma without overpowering the dish.
- 1/4 teaspoon Italian seasoning: Infuses a subtle herbal note that rounds out the flavors.
- 4 cups chicken broth: The flavorful liquid base that brings everything together.
- 2 cups water: Balances the broth for perfect consistency.
- Salt & pepper (to taste): Essential seasonings to brighten and enhance all the components.
How to Make Instant Pot Ham and Potato Soup Recipe
Step 1: Sauté the Aromatics
Start by prepping your chopped celery, carrot, and onion, then toss them into the Instant Pot with olive oil. Hit the sauté function and cook for about 5 minutes, stirring now and then until everything softens and the flavors start bursting out. This step really sets up a savory foundation that lifts the entire soup.
Step 2: Prep Ham and Potatoes
While the aromatics are cooking, take a moment to chop the ham into small, bite-sized pieces and peel and cut your Russet potatoes into 1-inch chunks. You can also do this prep before you start if that fits your schedule better—either way works perfectly.
Step 3: Combine Ingredients and Cook
Next, stir minced garlic into the sautéed veggies and immediately add the ham, potatoes, Italian seasoning, chicken broth, and water. Give everything a gentle stir to combine, then close and seal the Instant Pot lid. Set it to cook on high pressure for 8 minutes. Remember, it takes around 10–15 minutes for the pot to come to pressure, so the flavors meld wonderfully during this time.
Step 4: Release the Pressure
When the cooking is done, release the pressure manually by flipping the valve to vent, or if you have time, let it naturally release to get creamier, super-tender potatoes that almost melt in your mouth. Each method has its merits depending on how soft you prefer your soup texture.
Step 5: Mash and Season
Using a potato masher, gently mash some of the potatoes directly in the pot. I love leaving a mix of chunky and mashed potatoes to keep the texture interesting and hearty. Then season the soup with salt and pepper to taste. That’s it — now it’s ready to serve and enjoy!
How to Serve Instant Pot Ham and Potato Soup Recipe
Garnishes
To take this soup from comforting to downright crave-worthy, top it with fresh chopped parsley or chives for a burst of green and freshness. A sprinkle of shredded cheddar cheese or a dollop of sour cream also adds that lovely creamy finish and a touch of indulgence.
Side Dishes
This soup pairs beautifully with crusty bread or warm dinner rolls for dunking. A simple green salad with a light vinaigrette brings a crisp contrast, making the meal feel balanced and complete without much fuss.
Creative Ways to Present
For a fun twist, serve the soup inside hollowed-out bread bowls to impress guests or make individual portions in small ramekins topped with cheese and broiled until bubbly. It’s an inviting presentation that makes every bite feel special and cozy.
Make Ahead and Storage
Storing Leftovers
This Instant Pot Ham and Potato Soup Recipe keeps wonderfully in the fridge for up to 4 days. Store it in an airtight container to preserve freshness and the delicious melded flavors.
Freezing
If you want to enjoy this soup another day, it freezes very well. Portion it out into freezer-safe containers or bags and freeze for up to 3 months. Just leave some space at the top for expansion and thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally until warmed through. You might want to add a splash of broth or water to loosen the texture if it thickened in the fridge or freezer. Microwave reheating works fine too, just stir periodically for even heat.
FAQs
Can I use leftover ham for this soup?
Absolutely! Leftover ham is perfect for this soup, adding wonderful smoky flavor without needing any extra prep. Just make sure it’s cut into small pieces so it heats through nicely.
What type of potatoes work best?
Russet potatoes are ideal due to their starchy texture, which breaks down slightly to create that creamy mouthfeel while still holding some shape. Yukon Gold can also work but might yield a creamier, less chunky texture.
Is it possible to make this soup dairy-free?
This recipe is naturally dairy-free unless you add garnishes like cheese or sour cream. It’s perfect as-is for those avoiding dairy but still craving rich, hearty comfort food.
Can I add other vegetables?
Feel free! Sweet corn, peas, or even chopped spinach can be tossed in before cooking or stirred in at the end. Just keep in mind the cooking times if you add quick-cooking veggies.
How thick is the soup supposed to be?
It’s meant to be a hearty, thick soup rather than a thin broth. Mashing some potatoes inside the pot naturally thickens it, but if you prefer it a bit thinner, simply add extra broth or water until you reach your desired consistency.
Final Thoughts
This Instant Pot Ham and Potato Soup Recipe is one of those meals that feels like a warm, satisfying celebration of simple ingredients done right. It’s quick enough for weeknights but delicious enough to serve whenever you want a cozy, nourishing bowl of goodness. Give it a try and watch it become a beloved favorite in your recipe collection!
Print
Instant Pot Ham and Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes plus 10-15 minutes pressure build-up
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Ham and Potato Soup is a comforting and hearty dish perfect for chilly days. Packed with tender potatoes, smoky ham, and flavorful vegetables, it uses the convenience of an Instant Pot to deliver a warm, creamy soup in under 30 minutes. The combination of fresh garlic, Italian seasoning, and a rich broth creates a deliciously satisfying meal that’s easy to prepare and perfect for family dinners or leftovers.
Ingredients
Vegetables
- 1 large carrot, chopped
- 2 sticks celery, chopped
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
Main Ingredients
- 1 tablespoon olive oil
- 1 pound smoked ham, cut into small pieces
- 2.5 pounds Russet potatoes, peeled and cut into 1-inch pieces
Seasoning & Liquids
- 1/4 teaspoon Italian seasoning
- 4 cups chicken broth
- 2 cups water
- Salt and pepper, to taste
Instructions
- Sauté the Vegetables: Prep your celery, carrot, and onion by chopping them into small pieces. Add these vegetables to the Instant Pot along with 1 tablespoon of olive oil. Using the sauté function, cook for about 5 minutes, stirring occasionally, until the vegetables soften and release their flavors.
- Prepare Ham and Potatoes: While the vegetables are sautéing, chop the smoked ham into small pieces and peel and cut the Russet potatoes into roughly 1-inch cubes. You can prep these ingredients ahead of time if preferred.
- Add Remaining Ingredients and Cook: Stir minced garlic into the sautéed vegetables. Then add the ham, potatoes, Italian seasoning, chicken broth, and water to the pot. Secure the lid and set the pressure valve to ‘sealing.’ Cook on high pressure for 8 minutes. Note that the Instant Pot will take around 10-15 minutes to come to pressure before the cooking countdown starts.
- Release Pressure: When the cooking time is complete, release the pressure manually by carefully turning the valve to ‘venting.’ Alternatively, you can allow the pressure to naturally release if you prefer your potatoes to become very soft and fall-apart tender.
- Mash and Season: Open the lid and use a potato masher to lightly mash some of the potatoes directly in the pot. This creates a nice texture mix of chunky and mashed potatoes. Finally, season the soup with salt and pepper to taste. Serve hot immediately, and enjoy. This soup also makes excellent leftovers.
Notes
- For a creamier texture, you can stir in some milk or cream after cooking.
- If you prefer a thicker soup, mash more potatoes or add a slurry of cornstarch and water.
- Use leftover ham or smoked ham hocks for deeper flavor.
- Adjust seasoning as desired, adding herbs like thyme or parsley for variation.
- This recipe freezes well—store leftovers in airtight containers for up to 3 months.
