With the texture of a filling chowder, this Instant Pot Ham and Potato Soup is sure to become a family favorite in no time. Very little effort goes into making this yummy meal, and it is truly “one pot” so there’s even less dishes.
I love a good soup, whether it’s warm or cold outside, a hearty soup always just seems to hit the spot. My favorite part about soups, is that you can easily make them in a fraction of the time that it used to take because of the simplicity and resurgence in using Instant Pots (pressure cookers).
My favorite thing about this particular recipe is that not only is it very filling, but it’s also not so dense that it feels like it’s weighing you down.
This is basically a Ham Chowder recipe for the Instant Pot…if you need that consistency for a reference for thickness or texture.
How to make Instant Pot Ham and Potato Soup
For those of you that have the time/ability to watch a video here is the “animated” version of the directions. However, for those you you that need still images of the process, there is also a tutorial below the video too.
Start with a sauteed onion.
Then add the cornstarch.
Mix/ whisk well.
Add the herbs/spice.
Then add the corn, potatoes, and ham.
Stir well and now it’s ready to start cooking!
Now here’s what it looks like when it’s done!
Instant Pot Ham Potato Soup Recipe
Instant Pot Ham And Potato Soup Recipe
This tasty soup is creamy, delicious, and fill you up without the density of a stew.
Ingredients
- 3 Tablespoons Cooking Oil
- 1 Small Onion (diced)
- 2 Cloves Garlic (minced)
- 3 Tablespoons Cornstarch
- 3 Cups Chicken Broth
- 1 Teaspoon Parsley
- 1 Teaspoon Thyme
- 1 Teaspoon Black Pepper (crushed)
- 2 Cups Heavy Cream
- 1 Pound Red Potatoes (washed then cut into bite-sized pieces)
- 1 Package Frozen Corn (about 2.5 cups)
- 8 Ounces Pre-cooked Ham (Diced)
Instructions
1. Set Instant Pot to saute mode and add the cooking oil. When the cooking
oil is heated, add onion and saute for five minutes.
2. Add garlic and continue to sauté for another two
minutes.
3. Stir in cornstarch and saute until brown and
bubbly, this should take around 5 minutes.
4. Turn off Instant Pot and add chicken broth.
Deglaze the pot by scraping the bottom of the pan with a high temp spatula to remove
stuck-on pieces of food.
5. Add the parsley, thyme, and black pepper.
6. Add heavy cream, potatoes, corn, and ham. Stir well
to combine.
7. Place the lid on your Instant Pot and seal vent. Set it to
pressure cook for 30 minutes and start.
8. When cook time is done, do a natural release, and stir before serving.
9. Garnish as desired or serve as is with a ladle.
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*Please note that this post/recipe was originally shared on this website on November 19, 2019 and has since been updated to improve user experience, remain relevant, and to improve social shareability.