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Instant Pot Ham And Potato Soup Recipe

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Slow Cooker Ham and Potato Soup • Salt & Lavender
Slow Cooker Ham and Potato Soup • Salt & Lavender from www.saltandlavender.com

Description

This hearty and comforting Ham and Potato Soup is one of our favorite dishes to make in the Instant Pot. It's loaded with tender potatoes, rich ham, and delicious vegetables. This soup is full of texture and flavor and it's so easy to make in the pressure cooker! It's the perfect dish to make on a cold night and perfect for leftovers.

Prep Time

This soup takes about 10 minutes to prepare before cooking in the Instant Pot. You'll need to dice the potatoes, onion, garlic, and ham, and chop the celery. You'll also need to measure out the broth and seasonings.

Cook Time

This soup takes about 8 minutes to cook in the Instant Pot. Once the pressure cooker is up to pressure, it will cook for 8 minutes and then you'll need to do a quick release of the pressure.

Ingredients

  • 1 lb. diced ham
  • 4 cups potatoes, peeled and diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 celery stalk, chopped
  • 4 cups chicken or vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter
  • 1/4 cup heavy cream
  • 2 tablespoons chopped parsley

Instructions

1. Set the Instant Pot to the sauté setting and add the butter. Once the butter is melted, add the onion and garlic and sauté for 2 minutes. Add the celery and sauté for another minute.

2. Add the potatoes, ham, broth, thyme, oregano, salt, and pepper to the Instant Pot. Stir to combine. Close the lid and set the pressure valve to sealing. Select the manual/pressure cook setting and set the timer for 8 minutes.

3. Once the timer goes off, do a quick release of the pressure. Carefully open the lid and stir in the flour. Select the sauté setting and cook for 3-4 minutes, stirring constantly, until the soup is thickened.

4. Turn off the Instant Pot and stir in the heavy cream and parsley. Serve the soup hot with a sprinkle of parsley on top.

Equipment

You'll need an Instant Pot or other pressure cooker to make this soup. You'll also need a knife and cutting board to prepare the vegetables and a wooden spoon to stir the soup while cooking.

Notes

This recipe can easily be doubled or tripled to make a larger batch. You can also use leftover ham or smoked ham in this recipe. If you don't have thyme or oregano, you can use other herbs like rosemary or basil.

Nutrition: Per Serving

Calories: 305 | Fat: 10.4g | Carbs: 38.4g | Protein: 14.2g | Sodium: 1036mg

Recipe Tips

  • This soup is great served with a side of crusty bread or a salad.
  • You can use other types of potatoes in this recipe, such as Yukon gold or red potatoes.
  • If you don't have heavy cream, you can substitute with half-and-half or milk.
  • If you'd like to make this soup vegetarian, you can use vegetable broth and omit the ham.

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