Instant Pot Ham & Potato Soup
Instant Pot ham & potato soup is the perfect easy comfort food recipe for a cool fall day — plus this is a great way to use up some leftover ham, so keep that in mind for the holidays.
Servings 6
Ingredients
- 2 tablespoon butter
- ½ a small yellow onion, diced
- 2 tablespoon real bacon bits
- 2 lbs Yukon Gold and/or red potatoes, cut into chunks (peel if desired)
- 8 whole garlic gloves
- 32 oz box of chicken broth
- Dash of cayenne
- 2 tablespoon chopped fresh rosemary (can substitute 1.5-2 teaspoon dried)
- Sea salt, to taste
- Black pepper, to taste
- 8 oz brick cream cheese, softened and cut into chunks
- ½ cup shredded cheddar
- 1 cup cooked diced ham
- Additional bacon bits, green onions, parsley, or chives for garnish (optional)
Instructions
- Saute onion in butter until soft using the saute function on the Instant Pot, stirring frequently to avoid burning, then add bacon bits and saute another 30 seconds or so.
- Hit keep warm/cancel, then add in potato chunks, garlic, chicken broth, cayenne, rosemary, sea salt, and pepper.
- Seal your Instant Pot and set it to cook on high pressure on manual for five minutes.
- When time is up, quick release the steam.
- Remove lid, set the Instant Pot to keep warm, and mash potatoes & garlic to desired consistency with a potato masher. (You can also use an immersion blender, but I like my potato soup on the chunkier side for texture.)
- Stir in cream cheese and cheddar until completely melted and well incorporated into soup.
- Stir in ham until heated through.
- Add additional salt, pepper, and/or cayenne to taste, then serve your hot ham & potato soup topped with additional bacon bits and green onions, parsley, or chives (optional).
Notes
Total cooking time includes time for Instant Pot to come to pressure.