Instant Pot Ham and Potato Soup is a delicious, creamy dish that showcases the comforting flavors of hearty potatoes and savory ham. This soup is perfect for chilly evenings and can easily be prepared in your Instant Pot, allowing you to enjoy a warm bowl of goodness in no time. The combination of fresh ingredients and rich textures makes this recipe not only satisfying but also incredibly easy to whip up, whether you are an experienced cook or just getting started in the kitchen.
Why We Love This Instant Pot Ham and Potato Soup Recipe
This Instant Pot Ham and Potato Soup is a crowd-pleaser that brings family and friends together. The flavors meld beautifully, with each spoonful offering a delightful balance of creaminess and heartiness. It’s a one-pot wonder that requires minimal cleanup, making it a perfect meal for busy weeknights. Plus, using an Instant Pot means you will have a quicker cooking time compared to traditional methods, allowing you to have a comforting meal ready in just a fraction of the time. The versatility of this recipe also means you can customize it to suit your taste preferences, ensuring it’s a go-to dish in your recipe rotation.
Ingredients about Instant Pot Ham and Potato Soup
- 10 Yellow Potatoes – ideally, these should be medium-sized for even cooking and perfect texture.
- 3 Cloves Garlic – smashed and minced to release their aromatic flavor.
- 3-4 Sprigs of Fresh Thyme – adding an earthy fragrance and herbal notes.
- 32 oz Chicken Broth – for a rich and savory liquid base.
- ½ Stick of Butter – this will enhance the overall flavor and ensure creaminess.
- 3 Tablespoons Cornstarch – used for thickening the soup.
- 3 Tablespoons Water – to make the cornstarch slurry.
- 1 Cup Whole Milk – for a creamy texture.
- 1 Cup Heavy Whipping Cream – adds richness to the soup.
- 3 Cups Ham (cubed) – provides protein and a deliciously savory kick.
- 1 Cup Cheddar Cheese – for a cheesy, gooey finish.
How to Make Instant Pot Ham and Potato Soup Directions
- Prepare the Ingredients: Start by thoroughly washing your yellow potatoes to remove any dirt. Once clean, cut them into even cubes for consistent cooking. Next, mince the garlic cloves finely to ensure their flavor infuses well into the soup.
- Add to Instant Pot: In your Instant Pot, combine the cubed potatoes, minced garlic, fresh thyme sprigs, half a stick of butter, and the chicken broth. Ensure everything is evenly distributed for an even cooking process.
- Seal and Cook: Close the lid of the Instant Pot, making sure it is sealed properly. Set the pot to manual pressure for 8 minutes. This short time will cook the potatoes to perfection. Once the cooking cycle is complete, perform a quick-release to let the steam escape.
- Make the Slurry: While the soup is cooking, mix the cornstarch with water in a small bowl to create a slurry. This mixture will help to thicken your soup once added to the pot.
- Combine Ingredients: After the steam has been released, carefully open the lid and stir the mixture in the pot. Pour the cornstarch slurry into the mixture and give it a good stir to combine.
- Saute and Add Dairy: Set your Instant Pot to the sauté function. Add the whole milk, heavy whipping cream, cubed ham, and cheddar cheese to the pot. Stir the mixture frequently to ensure everything melds together and the cheese melts smoothly. Allow it to come to a gentle boil while continuing to stir for about 5 minutes.
- Mash and Finish: After simmering, you can turn off the Instant Pot. If you prefer a chunkier soup, simply leave the potatoes as they are. For a creamier texture, lightly mash the potatoes with a fork or potato masher to achieve your desired consistency.
- Garnish and Enjoy: Serve the soup hot, garnished with fresh thyme and a dash of black pepper for an added kick.
How to Serve Instant Pot Ham and Potato Soup
Serving your Instant Pot Ham and Potato Soup is an opportunity to enhance its appeal. Ladle the hot soup into generous bowls, allowing the rich, creamy texture to shine. Adding toppings can elevate your dish further. Consider garnishing with a sprinkle of fresh thyme, a swirl of cream, or an extra handful of shredded cheddar cheese. You can pair this soup with crusty bread or soft rolls for a fulfilling meal. A simple side salad works wonderfully to balance the richness of the soup, offering some crisp freshness to your plate. Whether you’re hosting a family dinner or enjoying a quiet meal at home, this soup is guaranteed to delight everyone at the table.
Expert Tips: Instant Pot Ham and Potato Soup
- Choose the Right Potatoes: Using yellow potatoes not only offers a creamy texture but also a sweet, buttery flavor. However, you can experiment with russet or red potatoes if desired.
- Shred Your Own Cheese: For the best melting effect, consider shredding your own cheese instead of using pre-packaged varieties, which often contain anti-caking agents that impact texture.
- Storage of Fresh Herbs: If you are using fresh thyme, placing it in your freezer will keep it fresh longer. Simply strip the leaves when you need them.
- Adjust Thickness: If you prefer a thinner soup, simply adjust the cornstarch mixture by using less. Conversely, if you enjoy a thicker soup, you can add more cornstarch mixed with water.
- Leftovers: If you have any leftovers, remember that the soup will thicken more as it cools. Feel free to add a bit more broth or milk when reheating to achieve your desired consistency.
How to Store Instant Pot Ham and Potato Soup
Properly storing your Instant Pot Ham and Potato Soup is key to maintaining its freshness and quality. Allow the soup to cool down to room temperature, then transfer it to an airtight container. You can store the soup in the refrigerator for up to three days. For longer storage, consider freezing it. Place the cooled soup in freezer-safe containers, leaving some space at the top for expansion during freezing. The soup can be frozen for up to three months. When you’re ready to enjoy it again, simply thaw it overnight in the fridge and reheat on the stovetop or in the microwave, adding a splash of milk or broth if needed.
Variation of Instant Pot Ham and Potato Soup
One of the best parts of cooking is the ability to customize your dish to suit your tastes. Feel free to add vegetables to your soup for a heartier meal. Chopped carrots, bell peppers, or celery can add extra flavor and texture. If you’re a fan of spice, consider adding a pinch of red pepper flakes or some diced jalapeños for a kick. You can also make a version of this soup with different proteins; chicken, turkey, or even vegetarian options will lend their own unique flavors and essence. Lastly, if you want to take the flavor profile in a new direction, consider adding herbs like dill or parsley, which can complement the existing ingredients beautifully.
FAQ
What is the cooking time for Instant Pot Ham and Potato Soup?
The total cooking time in the Instant Pot for this soup is about 8 minutes at manual pressure, followed by a quick release of steam.
Can I use leftover ham for this recipe?
Absolutely! This recipe is ideal for using up leftover ham, making it a great option for reducing food waste.
Is Instant Pot Ham and Potato Soup gluten-free?
This soup can be made gluten-free if you replace the chicken broth with a gluten-free option and ensure the cornstarch is from a gluten-free source.
How can I make the soup vegetarian?
To make this soup vegetarian, simply eliminate the ham and replace the chicken broth with vegetable broth.
What can I serve with Instant Pot Ham and Potato Soup?
This soup pairs well with crusty bread, salad, or even a light sandwich for a satisfying meal.
Instant Pot Ham and Potato Soup
Ingredients
Main Ingredients
- 10 pieces Yellow Potatoes Medium-sized for even cooking.
- 3 cloves Garlic Smashed and minced.
- 3-4 sprigs Fresh Thyme For added flavor.
- 32 oz Chicken Broth For a savory base.
- ½ stick Butter Enhances creaminess.
- 3 tablespoons Cornstarch Used for thickening.
- 3 tablespoons Water To make the cornstarch slurry.
- 1 cup Whole Milk For creamy texture.
- 1 cup Heavy Whipping Cream Adds richness.
- 3 cups Ham (cubed) Provides savory kick.
- 1 cup Cheddar Cheese For a cheesy finish.
Instructions
Preparation
- Wash the yellow potatoes thoroughly and cut them into even cubes.
- Mince the garlic cloves finely.
Cooking
- Combine the cubed potatoes, minced garlic, fresh thyme, butter, and chicken broth in the Instant Pot.
- Seal and cook on manual pressure for 8 minutes, then perform a quick-release.
- Mix the cornstarch with water to create a slurry.
- Stir the mixture in the pot and add the cornstarch slurry.
- Set the Instant Pot to sauté function and add milk, cream, ham, and cheese.
- Stir frequently until cheese melts and mixture comes to a gentle boil (about 5 minutes).
- Turn off the Instant Pot. Mash potatoes for a creamier texture if desired.
- Serve the soup garnished with fresh thyme and black pepper.