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.

Course Soup
Total Time 30 minutes
Servings 6
Author Rachel Singer


  • 2 Tbsp butter
  • 1/2 a small yellow onion, diced
  • 2 Tbsp 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 Tbsp chopped fresh rosemary (can substitute 1.5-2 tsp dried)
  • Sea salt, to taste
  • Black pepper, to taste
  • 8 oz brick cream cheese, softened and cut into chunks
  • 1/2 cup shredded cheddar
  • 1 cup cooked diced ham
  • Additional bacon bits, green onions, parsley, or chives for garnish (optional)


  1. 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.
  2. Hit keep warm/cancel, then add in potato chunks, garlic, chicken broth, cayenne, rosemary, sea salt, and pepper.
  3. Seal your Instant Pot and set it to cook on high pressure on manual for five minutes.
  4. When time is up, quick release the steam.
  5. 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.)
  6. Stir in cream cheese and cheddar until completely melted and well incorporated into soup.
  7. Stir in ham until heated through.
  8. 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).

Recipe Notes

Total cooking time includes time for Instant Pot to come to pressure.