Instant Pot Ham and Potato Soup is a savory, thick soup made creamy with Yukon Gold potatoes and thickened with starchy russet potatoes, a healthy serving of ham and a bit of cheese. You'll love this easy recipe!
Next time try this Potato Soup Recipe!
❤️ Why you'll love this recipe
The most popular soup on the blog is my Vegetarian Potato Soup and I decided since it's such a favorite, it would be perfect to share a meaty potato soup recipe with you now.
I think you're really going to love it!
- russet potatoes and Yukon gold potatoes - the russets add good starchiness and gold potatoes are super creamy, you can certainly substitute red potatoes if you'd prefer.
- onions, celery and garlic
- leftover ham or ham steak
- cheese - I used cheddar cheese, but you could use Colby or Pepper Jack cheese as we'll.
- chicken broth
- kosher salt and black pepper
- half and half (or substitute milk or cream)
- olive oil
- Tabasco sauce (optional)
What's the advantage of the pressure cooker? It cuts the cooking time in half! Unlike the slow cooker, everything isn't a mushy paste without texture!
Please refer to the recipe card at the bottom of this post for the exact measurements.
- Turn the Instant Pot on sauté. Allow to heat one minute. Add the diced onion, celery and potatoes. Sauté for two minutes.
- Add the garlic, salt and pepper, stir well - saute for another 30 seconds. Add the ham and chicken stock. Stir well.
- Add the lid to the Instant Pot. Seal completely. Turn the vent to seal. Change the setting to steam and set the timer to 11 minutes.
- When the timer goes off. Do a quick release. Allow all of the steam to release.
- When the steam is completely released, remove the lid. Add the cheese and half and half. Using a potato masher, mash the potatoes until the soup is your desired consistency.
- Garnish with green onions or chives.
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Sadly no, this soup is best even while it's fresh. Freezing the soup changes the texture and makes it mealy. Plan accordingly when you're making this meal.
The starch in the potatoes will thicken the soup. There's no need to add flour or cornstarch!
People's choice! I prefer to remove the peel. BUT the peel contains a ton of nutrients. Leave it on if you'd like.
If you prefer a creamier soup, use a mixture of milk and cream. Add a big dollop of sour cream when you mix in the cheese. It will be super creamy and delicious!
- use a mixture of potatoes when making this soup
- the starch in russet potatoes will thicken the soup and
- Yukon gold potatoes add a creamy texture
- Always add the cheese and cream at the end. If you add it while it's cooking it will separate and the texture becomes grainy.
Using an old fashion potato masher ensures you still have some texture. This is an easy soup to make with a healthy serving of ham and a bit of cheese!
If you're looking for a creamy, thick and savory soup this is a delicious meal! The Yukon Gold potatoes offer a creamy texture and the starch from the russet potato help thicken this soup.
No pressure cooker, no instant pot? No problem, you can make this on the stovetop or in your slow cooker.
- Loaded Potato Soup Recipe - this one is filled with potatoes, onions, bacon and cheese - it's one hearty and rich soup! You'll love it!
- Just like your favorite soup at the Olive Garden, Homemade Zuppa Toscana Soup is even better than the restaurant, I promise!
- Sweet Potato Soup aka Gypsy Soup is rich vegetarian soup that is really a lovely meal!
Do you still have some ham? This cheesy Ham and Potato Casserole is amazing! Or be sure to check this out - there are a ton of leftover ham recipes!
If you love this as much as we do, be sure to leave a five star rating below! I reply to every comment on the blog and I’d appreciate to hear what you think of this recipe!
If you make this, be sure to tag me on Instagram @bowl_me_over or use the hashtag #bowlmeover – that’s me!
Instant Pot Potato Soup with Ham
- 3 pounds russet potatoes
- 1 pound yukon gold potatoes
- 1 onion yellow onion
- 2 stalks celery
- 4 cups chicken stock
- 2 cloves garlic
- 1 cup diced ham
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups cheddar cheese shredded
- ½ cup half and half you can substitute milk or cream
- 1 tablespoon olive oil
- 1 teaspoon tabasco sauce optional
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- Clean and peel the russet potatoes, diced into a one inch dice. Set aside
- Clean the yukon gold potatoes. Dice into one inch sized dice. Set aside
- Clean and dice the onion and celery, mince the garlic.
- Turn the Instant Pot on sauté. Allow to heat one minute. Add the olive oil then the diced onion, celery and potatoes. Sauté for two minutes.
- Add the garlic, salt and pepper, stir well - saute for another 30 seconds. Add the ham and chicken stock. Stir well. Change the setting to manual.
- Add the lid to the Instant Pot and seal. Turn the vent to the seal position. Change setting to steam and set the timer to 11 minutes.
- When the timer goes off. Do a quick release by opening the vent valve. Allow all of the steam to release.
- When the steam is completely released, remove the lid. Add the cheese and half and half. Using a potato masher, mash the potatoes until they are the consistency you desire.
- Check the seasoning. You may need to add an additional ½ teaspoon of salt. Add Tabasco sauce if desired. Stir again, serve and enjoy!
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I have a new edition to the blog that I'm really excited to share with you. It's all about pressure cooking! Have you heard of an Instant Pot? It's the latest thing in cooking, and I'm not a person to jump on the band-wagon, but I love this piece of equipment.
Let me tell you the story behind the story...
I received my pressure cooker, an Instant Pot as a gift in September. It's a sharp-looking piece of equipment and I proudly set it out on my countertop to display it because it is shiny and pretty.... and there it sat for two months.
I was afraid to try it.
Pressure cooking = scary, right? I contacted a colleague and she gave me two super easy recipes to try, one was for Meatballs in Gravy and Instant Pot Taco Pasta. My theory was making these recipes would take away the "fear" associated with using a pressure cooker!
And it worked!
The recipes turned out great and I was proud that I gave it a try! Then I promptly displayed it on the cupboard for another two months until Thanksgiving Day....
On Thanksgiving, while the stuffing was baking in the oven, I heard a loud POP!!! Then three beeps from my oven. I walked over to the oven and realized somehow the broiler had turned on all by itself....
And the oven door locked itself....
And the cancel button on the front of the oven would not turn the oven off!
Dan was off to get his Mom. I was home by myself. Frankly I panicked. Especially as I watched the casserole inside the oven go from golden brown to black and begin to smoke.
Should I call the fire department?
I did the only thing I could think of - I ran to the breaker box and shut off the power to the kitchen. Thankfully it worked!
The motherboard was fried....literally. We were lucky the house didn't burn down.
Long story short, it took five long weeks to get the oven repaired. In that time I decided it was time to figure out this whole instant pot pressure cooker thing!
First Published: January 14, 2018... Last Updated: July 14, 2021