An easy weeknight dinner, this cozy Instant Pot Ham and Potato Soup comes together in under 45 minutes. If you want a homecooked, comforting meal without standing at the stove for hours, your Instant Pot is the perfect shortcut.
Disclosure: As an Amazon Associate I earn a small commission from qualifying purchases, at no extra cost to you.
My four-year-old has been loving grilled cheese with ham at preschool, so when I find something she enjoys, I repeat it. I bought a ham on sale at Aldi and cooked it—then realized a whole ham yields a lot of meat. A preschooler only eats so much, and she only has lunch twice a week. That left me searching for easy ways to use the leftovers. Soup is one of the best answers.
When I made this soup for my family, it disappeared quickly. My daughter even called it “ham chowder,” which is fair: it resembles a chowder but is a bit lighter. It’s full of potatoes, carrots, chunks of ham, and shredded cheddar. Read on for why this recipe works and how to make it.
Why You’ll Love This Recipe
- Easy weeknight meal: Everything goes into the Instant Pot and cooks—no constant stirring or babysitting needed.
- Comforting and satisfying: A touch of cream, plenty of potatoes, tender ham, and carrots make this soup warming and cozy.
- Hearty enough for dinner: Loaded with ham and potatoes, this soup fills you up—no need for an extra main course.
Ingredients You’ll Need
- Ham – cooked and cubed into bite-sized pieces.
- Potatoes – about 3–4 medium (roughly 2 cups diced).
- Flour – a couple tablespoons to help thicken the soup.
- Carrots – about ½ cup diced (1 medium or 2 small carrots).
- Heavy cream – for a silky finish (substitutes noted below).
- Cheddar cheese – shredded; white or sharp yellow both work well.
- Chicken broth – low sodium is best (vegetable broth works too).
Equipment
- Instant Pot (6-quart or larger recommended)
- Mixing spoon
- Cutting board and knife
- Measuring cups and spoons
What Type of Ham To Use
Use leftover ham from a baked or spiral ham—remove the glazed outer layer if the ham is coated in glaze and just use the meat. Avoid deli or cold-cut ham for this recipe; those thinly sliced hams will break down and disappear in the soup. If you don’t want to buy a full ham, a ham steak from the grocery store will work just fine.
The Perfect Potatoes
I prefer Yukon Gold (golden) potatoes for this soup, but russets, red potatoes, or fingerlings also work well. Aim for about 2 cups diced. Leaving the skins on is optional—potato skins add texture and nutrients, but you can peel them if you prefer a smoother look.
Let’s Make Instant Pot Ham and Potato Soup
Start by chopping the onion and carrots, and dicing the ham and potatoes. Set everything aside.
Turn the Instant Pot to “Sauté.” Add butter, then the onions and carrots, and sauté about 5 minutes until softened.
Stir in the ham, potatoes, and flour for about a minute to coat. Add the chicken broth and heavy cream, stir, then close the lid. Cancel “Sauté” mode and set the Instant Pot to High pressure for 10 minutes. Let it naturally release for 15 minutes, then carefully release any remaining pressure.
Open the lid, stir in the shredded cheddar until melted, and season with salt and pepper to taste. Serve hot.
Tips and Tricks
- This soup is more like a hearty broth-based chowder rather than a super-thick cream chowder. If you want it thicker, mash some of the potatoes and carrots with a potato masher before serving.
- Toppings: extra shredded cheddar, scallions, cracked black pepper, or crispy ham bits are great additions. Serve with crusty bread or dinner rolls for dipping.
- Substitutes for heavy cream: whole milk, evaporated milk, or half-and-half can be used if you prefer a lighter dairy option.
- Timing: the Instant Pot needs time to build pressure (roughly 10 minutes), so total time from start to finish is about 40–45 minutes.
Frequently Asked Questions
Because the recipe contains dairy and potatoes, freezing is not recommended. Cream can separate and potatoes often become grainy after freezing. Plan to eat it within a couple of meals.
Store in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stove or in the microwave until warmed through.
Whole milk, half-and-half, or evaporated milk are reasonable substitutes; the texture will be slightly lighter than with heavy cream.
Other Recipes To Try
If you enjoyed this Instant Pot Ham and Potato Soup, please leave a review—ratings help others find the recipe. Tag me on social media if you make it and enjoy!
- More Dinner Recipes
- Halloween Pasta Salad
- Spooky Halloween Tortilla Chips
- Beer Pizza Dough
- Caramel Apple Cheesecake Dip
- Sweet and Salty Roasted Pumpkin Seeds
- Homemade Chunky Applesauce
- Funfetti Cheesecake Bars
- All in One Apple Cake
📖 Recipe
Cozy Instant Pot Ham and Potato Soup
Ingredients
- 2 tablespoons butter
- ½ cup diced carrots
- ½ cup diced onion
- 2 tablespoons flour
- 2 cups cooked ham, diced
- 2 cups diced potatoes (about 3–4 medium)
- 32 oz low-sodium chicken broth
- ½ cup heavy cream
- 1 cup shredded cheddar
- Salt and pepper to taste
Instructions
- Turn the Instant Pot to “Sauté.” Add butter, then the diced onions and carrots. Sauté about 5 minutes until softened.
- Add the diced ham, potatoes, and flour. Stir for about 30 seconds to combine.
- Pour in the chicken broth and heavy cream, stir, then close the Instant Pot lid.
- Cancel “Sauté,” set the Instant Pot to High pressure, and cook for 10 minutes.
- Allow a natural pressure release for 15 minutes, then release any remaining pressure and open the lid.
- Stir in the cheddar until melted, season with salt and pepper, and serve immediately.
Notes
- Top with crispy ham bits, sour cream, green onions, or extra shredded cheese.
- Peeling potatoes is optional; leaving skins on adds texture and nutrients.
- Cheese options: yellow cheddar, white cheddar, Colby Jack, or Monterey Jack all work well.
The provided nutrition information is an estimate. The accuracy is not guaranteed.
Mention @LynnsWayofLife or tag #lynnswayoflife if you make it!