Instant Pot Creamy Ham and Potato Soup

This easy and hearty Instant Pot Ham and Potato Soup is thick, creamy, and full of comforting flavor. Ready in less than 30 minutes (including the time for the Instant Pot to come to pressure), it makes a satisfying weeknight meal or a cozy weekend dinner.

This Instant Pot Ham and Potato Soup is an excellent way to use leftover ham. The savory ham pairs perfectly with tender potatoes and a creamy broth. Leftovers reheat beautifully and the flavors deepen after a day in the fridge.

Why you’ll love this soup

• Full of flavor: The combination of ham, potatoes, and a creamy broth makes every spoonful rich and satisfying.
• Versatile: Swap the ham for sausage, bacon, chicken, or seafood and use whatever vegetables you have on hand.
• Quick and easy: The Instant Pot cooks the potatoes and melds flavors in minutes, saving time on busy days.
• Great for leftovers: Use leftover corn, ham, or smoked sausages for extra texture and taste.

Recipe ingredients

Simple, readily available ingredients make this soup straightforward to prepare while producing classic, comforting results.

• Cooked ham — diced. Any cooked ham works, including leftover holiday ham.
• Vegetables — potatoes, carrots, and onion, cut into roughly 1-inch pieces for even cooking.
• Corn — canned, frozen, or leftover fresh corn adds sweetness and texture.
• Cornstarch — used with the half-and-half to slightly thicken the soup; optional if you prefer a thinner broth or choose to mash some potatoes instead.

How to make Instant Pot ham and potato soup

The Instant Pot speeds the process and locks in flavor. Follow these clear steps for a creamy, well-balanced soup.

1. Prep: Peel and dice carrots and potatoes. Dice the onion and ham.
2. Sauté: Use the Instant Pot’s Sauté function with olive oil. Cook the onion, carrots, and ham 3–4 minutes until the onion is translucent.
3. Add liquid and seasonings: Stir in chicken stock, diced potatoes, seasoning salt, black pepper, and garlic powder. Push the potatoes down so they are submerged.
4. Pressure cook: Secure the lid and set the valve to sealing. Cook on high pressure for 6 minutes. When finished, allow a 3-minute natural pressure release, then carefully vent the remaining pressure before opening.
5. Finish: Stir in the corn. Whisk half-and-half with cornstarch until smooth, then add to the pot and stir. Replace the lid and let the soup sit for 3 minutes off pressure to heat the corn and thicken slightly.
6. Serve: Stir, adjust seasoning if needed, and serve hot. Top with sour cream, chopped green onions, or shredded cheddar if desired.

Top tips

• Stir constantly while sautéing to prevent sticking or browning too quickly.
• For a thicker soup, mash a portion of the cooked potatoes with a potato masher, or increase the cornstarch slightly.
• Use any cooked protein you have on hand — chicken, sausage, or seafood all work well.

Serving suggestions

Garnish with shredded cheese, crispy bacon, extra ham, sour cream, chopped green onions, or sliced jalapeños for heat. Serve with bread, biscuits, or cornbread to soak up the broth.

Substitutions

• Olive oil: Use avocado oil or another neutral oil.
• Ham: Substitute smoked sausage, bacon, cooked chicken, or seafood.
• Potatoes: Red, Yukon Gold, russet, or even sweet potatoes can be used; cooking time may vary slightly.
• Chicken stock: Vegetable broth works fine for a milder flavor.
• Half-and-half: Swap heavy cream, a 50/50 mix of milk and cream, or evaporated milk if preferred.

Variations

• Add a teaspoon of chili powder or red pepper flakes for a spicy version.
• Stir in fresh spinach or chopped celery for extra vegetables.
• Make it cheesy by melting shredded cheddar into the hot soup just before serving.
• Finish with a sprig of fresh thyme or rosemary while cooking for herbal notes.

Storage tips

Fridge: Store in an airtight container for 3–4 days.

Freezer: Not recommended — potatoes can become mushy and dairy may separate when frozen and reheated.

Reheating: Reheat gently on the stovetop or in the microwave, stirring occasionally. Add a splash of broth or water if the soup has thickened too much.

How long does it take to cook Instant Pot ham and potato soup? The active pressure-cook time is about 6 minutes; allow additional time for sautéing, pressure build-up, and release — plan on under 30 minutes total.

Can I make this in a slow cooker or on the stovetop? Yes. In a slow cooker, sauté first, then cook on low for 4–6 hours. On the stovetop, simmer until potatoes are tender, about 20–30 minutes depending on size.