Instant Pot Ham and Potato Soup Recipe
User Reviews
5
Instant Pot Ham and Potato Soup Recipe
Description
The Instant Pot Ham and Potato Soup features chopped carrot, celery, and onion sautéed with olive oil to develop flavor, then combined with smoked ham pieces and peeled, diced russet potatoes. Garlic and Italian seasoning deepen the taste profile. The mixture is cooked under high pressure, which softens the potatoes and melds ingredients quickly. After cooking, some potatoes are lightly mashed within the pot to thicken the soup while retaining chunks for texture.
The soup balances savory ham with earthy potatoes and aromatic vegetables for a satisfying, rustic meal. Seasoned with salt and black pepper to preference, it serves well hot and is described as making good leftovers.
This recipe suits a 6-quart Instant Pot and notes that a stovetop or slow cooker version is possible but not detailed here. Using low-sodium chicken broth can control salt levels, and other potato varieties may be used, though russets contribute starchy body. Accurate nutritional values are not guaranteed due to ingredient variability.
Ingredients
- 1 carrot chopped, large
- 2 celery chopped, sticks
- 1/2 onion chopped, medium
- 1 tablespoon olive oil
- 1 pound smoked ham cut into small pieces, approximate quantity
- 2.5 pounds russet potato peeled & cut into 1" pieces
- 3 cloves garlic minced
- 1/4 teaspoon Italian seasoning
- 4 cups chicken broth
- 2 cups water
- salt to taste
- black pepper to taste
Instructions
- Prep your celery, carrot, and onion and add them to your Instant Pot along with the olive oil. Sauté for 5 minutes, stirring occasionally.
- Meanwhile, prep your ham and potatoes (or prep them at the start - up to you!).
- Stir in the garlic, followed by the ham, potatoes, Italian seasoning, chicken broth, and water. Set pressure valve on "sealing". Cook on high pressure for 8 minutes. It'll take 10-15 minutes for the Instant Pot to get up to pressure.
- Once the countdown has finished, release the pressure manually. You can let it naturally release if you want the potatoes to be very fall-apart tender.
- Using a potato masher, lightly mash some of the potatoes right in the Instant Pot. I like a mix of potato pieces and a bit of mash. Season with salt & pepper and serve immediately. This soup makes great leftovers.
Notes
- Sauté vegetables before pressure cooking enhances flavor.
- Partially mashing potatoes in the pot adds thickness while keeping texture.
- Use low-sodium broth if controlling salt intake.
- Recipe developed for a 6-quart Instant Pot; stovetop or slow cooker methods are alternatives.
- Russet potatoes provide starchy body; substitutions will change texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 18g | 36% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 36mg | 12% |
| Sodium | 1514mg | 63% |
| Potassium | 1168mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1698IU | 34% |
| Vitamin C | 23mg | 26% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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