Imagine the comforting aroma of savory ham mingling with the earthy scent of potatoes and herbs, filling your kitchen.
There’s something undeniably cozy about this Instant Pot Ham and Potato Soup.
It’s delightfully easy to prepare, offering a warm embrace on a chilly day.
As you combine simple ingredients, watch them transform into a creamy, hearty concoction that soothes the soul.
Let’s bring this comforting dish to life.
Kitchen Tools Required
- 1 Instant Pot
- 1 Knife
- 1 Cutting board
- 1 Measuring cup
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 4 medium potatoes, peeled and diced
- 2 cups cooked ham, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 cup heavy cream
- 1/4 cup fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Instant Pot Ham and Potato Soup, follow this timeline:
- Preparation (15 minutes):
- Read the recipe thoroughly (2-3 minutes).
- Gather all equipment and ingredients (2 minutes).
- Dice the onion, potatoes, ham, carrots, and celery; mince the garlic (10 minutes).
- Cooking (25 minutes total):
- Sautéing (5 minutes):
- Set the Instant Pot to sauté mode and heat the olive oil (1 minute).
- Add the onion and garlic, sauté until the onion is translucent (4 minutes).
- Pressure Cooking (20 minutes):
- Turn off sauté mode and add chicken broth, potatoes, ham, carrots, celery, salt, pepper, and thyme (1 minute).
- Secure the lid and set the Instant Pot to high pressure for 10 minutes (1 minute).
- Allow a natural release for 10 minutes (10 minutes).
- Final Steps (10 minutes):
- Quick release any remaining pressure and carefully remove the lid (2 minutes).
- Stir in the heavy cream and adjust seasoning if necessary (3 minutes).
- Serve the soup in bowls and garnish with fresh parsley (5 minutes).
This timeline guarantees that each step is completed efficiently, allowing for a smooth cooking process and timely meal preparation.
Adjust times as needed based on your comfort and experience level.
Recipe Instructions
Set the Instant Pot to sauté mode and heat the olive oil.
Add the onion and garlic, sauté until the onion is translucent.
Turn off the sauté mode and add chicken broth, potatoes, ham, carrots, celery, salt, pepper, and thyme.
Secure the lid and set the Instant Pot to high pressure for 10 minutes.
Once cooking is complete, allow a natural release for 10 minutes, then quick release any remaining pressure.
Carefully remove the lid and stir in the heavy cream.
Use a ladle to serve the soup in bowls and garnish with fresh parsley.
Serving Tips
- Crusty Bread: Pair with a warm slice of crusty bread to soak up the creamy soup.
- Side Salad: Serve with a fresh green salad for a balanced meal.
- Grilled Cheese Sandwich: Complement the soup with a classic grilled cheese sandwich for a comforting combo.
- Crackers: Add some crunch with a side of crispy crackers.
- Roasted Vegetables: Enhance the meal with a side of seasoned roasted vegetables.
Storage
Store leftover Instant Pot Ham and Potato Soup in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze in portions for up to 2 months.
Freezing
To freeze Instant Pot Ham and Potato Soup, let it cool.
Transfer to airtight containers, and leave space for expansion.
Label with date.
Freeze up to three months.
Thaw before reheating.
Reheating
To reheat Instant Pot Ham and Potato Soup, use the stove or microwave until steaming hot.
Stir occasionally to guarantee even heating.
Avoid using high heat to prevent curdling the cream.
Final Thoughts
The Instant Pot Ham and Potato Soup is a comforting and hearty dish that’s perfect for any occasion.
With its rich flavors and creamy texture, it’s sure to become a favorite in your household.
By using an Instant Pot, this soup isn’t only quick to make but also allows the flavors to meld beautifully.
Customize the seasoning to your liking and enjoy a warm bowl of homemade soup with your loved ones.
Frequently Asked Questions
Can I Use Sweet Potatoes Instead of Regular Potatoes?
You can certainly swap sweet potatoes for regular ones. They’ll add a sweeter, earthy flavor. Dice them evenly for even cooking. The natural sweetness pairs well with the savory ham and thyme, enhancing the soup’s overall depth.
How Can I Make This Soup Vegetarian?
Swap out ham for hearty mushrooms and use vegetable broth instead of chicken broth. Add a splash of soy sauce for umami. Sauté mushrooms with onions and garlic for depth, then proceed with the original steps.
Is It Possible to Use Turkey Instead of Ham?
You can definitely swap turkey for ham in this recipe. Use cooked, diced turkey for a similar texture. Make certain your turkey’s well-seasoned to maintain flavor balance. Follow the same cooking techniques for a delightful result.
Can I Add Cheese to This Soup for Extra Flavor?
You can definitely add cheese for extra flavor. Stir in shredded cheddar or gouda after the cream for a rich, melty texture. Make certain it’s fully incorporated for a smooth finish. Adjust seasoning for a perfect blend.
What Side Dishes Pair Well With This Soup?
You can pair this comforting soup with a crusty garlic bread or a fresh green salad. The bread’s crispy texture complements the creamy broth, while the salad adds a revitalizing contrast with vibrant, crisp vegetables.
Instant Pot Ham and Potato Soup
Equipment
- 1 Instant Pot
- 1 Knife
- 1 Cutting board
- 1 measuring cup
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups chicken broth
- 4 medium potatoes peeled and diced
- 2 cups cooked ham diced
- 1 cup carrots diced
- 1 cup celery diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 cup heavy cream
- 1/4 cup fresh parsley chopped
Instructions
- Set the Instant Pot to sauté mode and heat the olive oil.
- Add the onion and garlic, sauté until the onion is translucent.
- Turn off the sauté mode and add chicken broth, potatoes, ham, carrots, celery, salt, pepper, and thyme.
- Secure the lid and set the Instant Pot to high pressure for 10 minutes.
- Once cooking is complete, allow a natural release for 10 minutes, then quick release any remaining pressure.
- Carefully remove the lid and stir in the heavy cream.
- Use a ladle to serve the soup in bowls and garnish with fresh parsley.
Notes
