Instant Pot Ham Bone And Potato Soup Recipes

INSTANT POT HAM AND POTATO SOUP RECIPE

Steps:

• Prep your celery, carrot, and onion and add them to your Instant Pot along with the olive oil. Sauté for 5 minutes, stirring occasionally.
• Meanwhile, prep your ham and potatoes (or prep them at the start - up to you!).
• Stir in the garlic, followed by the ham, potatoes, Italian seasoning, chicken broth, and water. Set the lid on "sealing". Press the "manual" button and set the timer to cook on high pressure for 8 minutes. It'll take 10-15 minutes for the Instant Pot to get up to pressure.
• Once the countdown has finished, release the pressure manually (use caution - soup can splatter a bit). You can let it naturally release if you want the potatoes to be very fall-apart tender.
• Using a potato masher, lightly mash some of the potatoes right in the Instant Pot. I like a mix of potato pieces and a bit of mash. Season with salt & pepper and serve immediately. This soup makes great leftovers.

INSTANT POT HAM AND POTATO SOUP

Steps:

• Select SAUTE and HIGH, once HOT add the oil. Once the oil is shimerring add the ham and saute for 3-5 minutes, until golden brown.
• Add the rest of the ingredients from the SOUP section, except the sour cream.
• Close the lid, lock and point the valve to sealed.
• Pressure Cook for 10 minutes. Followed by a 15 minutes Natural Pressure Release, after which release manually the remaining pressure.
• Once the soup has cooked, add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined and gradually add in the heavy cream.
• Whisk well the flour mixture, until smooth. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and is getting thicker, stir occasionally.
• Select SAUTE again on your Instant Pot add the roux mixture, stir to combine.
• Using a potato masher, mash about 3/4 of the potatoes. You can also use an immersion blender.
• Stir in the 1/2 cup of sour cream until fully combined. Season with salt and pepper.
• If the soup is too thick, add more WARM chicken broth.
• Taste and adjust for salt and pepper.
• If you added more liquid, make sure to let the soup simmer for a few minutes.
• Serve warm, garnished with bacon, green onions, and sour cream.
• The soup will thicken more once it cools. When reheating, add more water, broth or milk to dilute it and simmer for a few minutes.

POTATO AND HAM BONE SOUP RECIPE

Steps:

• Dice the carrot.
• Dice the celery stalks.
• Dice the onion.
• Heat heavy stock pot over Medium heat.
• Add the butter.
• Add onions, carrots, celery
• Stir and cook until vegetables are tender.
• Add ham bone.
• Add water.
• Bring to a boil. Reduce heat and simmer for 1 hour.
• Remove ham bone. Set aside. Remove meat when cooled.
• Cube the potatoes into about 1 inch pieces.
• Add potatoes to pot. Cook about 15 minutes until potatoes are tender.
• Remove about half of the potatoes. Set aside.
• Add the milk.
• Use an Immersion Blender to puree potatoes left in the pot.
• Add potato pieces and ham meat back to pot. Stir well.
• Add salt and pepper as needed.
• Serve warm.
• Enjoy!

INSTANT POT® SPLIT PEA AND HAM SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), and select Saute function. Add butter and olive oil; heat until butter is melted. Add carrots, celery, and onion; cook until onion is nearly translucent, about 3 minutes. Add ham and cook for 1 minute.
• Add potato; cook and stir to prevent anything from sticking to the bottom of the pot, for 2 minutes. Season with salt and pepper. Add 3 cups chicken broth, split peas, and bay leaves. Turn Saute function off.
• Close and lock the lid and seal the valve. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 12 minutes. Release remaining pressure carefully using the quick-release method, 2 to 3 minutes. Unlock and remove the lid.
• Unlock and remove the lid. Taste and adjust with salt and pepper as desired. If soup is too thick, select Saute function and add remaining 1 cup chicken broth. Stir until heated through and desired consistency, about 5 minutes. Adjust seasonings if necessary. Serve immediately with Cheddar cheese sprinkled over top.

INSTANT POT HAM BONE AND POTATO SOUP

Steps:

• Turn on your pressure cooker and press the Saute button. When the display reads HOT, add the oil and swirl it around the bottom of the metal liner.
• Add the carrots, celery and onion. Saute for 5 minutes stirring occasionally.
• Add the minced garlic, stir and cook for one minute.
• Pour in the chicken stock and add the thyme. Stir to combine.
• Add the ham bone and the diced ham.
• Secure the lid making sure the pressure knob is in the "Sealing" position. Press Cancel then the Manual/Pressure Cook button and use the + or - button to set the timer for 20 minutes.
• When the pressure cooker beeps turn the pressure knob to "Venting" to release the pressure.
• Add the diced potatoes to the pot, stir and secure the lid. Adjust the timer to 5 minutes and turn the knob to the "Sealing" position.
• When the pot beeps, turn the pressure knob to release the pressure again. Remove the lid and remove the ham bone from the soup.
• Adjust the seasonings as needed and serve.

INSTANT POT POTATO SOUP

Steps:

• Add your peeled and cubed potatoes to the bottom of your instant pot.
• Add in the ham, garlic powder, onion powder, pepper, salt, and chicken broth.
• Place the lid on the instant pot and seal.
• Turn the instant pot on Manual for 8 minutes.
• When the timer has gone off, do a quick release and carefully remove the lid.
• Stir the milk and sour cream into the soup.
• In a small bowl mix together the cornstarch and water.
• Turn the pot to saute and whisk in the cornstarch and water mixture until the soup has thickened.
• Turn the pot off and stir in the cheese until melted.
• Serve topped with green onions and extra cheese if desired.

INSTANT POT® LENTIL AND HAM SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and warm for a few minutes. Add onion and celery; saute for 2 minutes. Add carrots; saute for 4 minutes. Add garlic and cook for 2 minutes. Stir in ham, lentils, basil, oregano, and thyme. Add chicken broth, tomato sauce, and water. Stir in bay leaf.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove lid carefully. Discard bay leaf. Stir salt, lemon juice, and pepper into the soup.

INSTANT POT HAM POTATO AND CORN CHOWDER

Steps:

• Set the Instant Pot to "Sauté" and add the butter to melt. Once melted, add the ham bone. Sear the ham bone on each side, approximately 1-2 minutes.
• Add the onion and sauté until translucent. Add the minced garlic and cook for 30 seconds.
• Season with thyme, rosemary, and add the bay leaves. Stir and cancel the sauté function on the pot.
• Add the chicken stock, potatoes, and cooked ham to the pot. Season with the salt and pepper. Close and lock the lid, move the valve to "Sealing" and cook on high pressure for 10 minutes.
• At the end of the cook cycle, do a controlled quick release to remove any remaining steam/pressure in the pot. Remove the ham bone and turn the pot to the sauté setting.
• Pour in the half and half. To a glass measuring cup, combine the water and cornstarch. Mix well. Stir the cornstarch mixture into the soup. Stir frequently until the soup has thickened and reached a creamy consistency.
• Add in the corn, stir to incorporate and warm through 1-2 minutes.
• Season with salt and pepper, if needed. Garnish with cooked bacon, shredded cheddar cheese and freshly chopped thyme.

INSTANT POT HAM AND POTATO SOUP

Steps:

• Press the "Saute" button on the Instant Pot, and add the butter, carrot, onion, garlic, and celery to the pot. Cook stirring occasionally for 5 minutes. (This is an optional step. You can dump everything in at once if you want).
• Add the ham, potatoes, and vegetable stock to the Instant Pot. Season with salt, pepper, and thyme, and close the lid. Lock the lid, move the valve to "Sealing" and cook on Manual for 10 minutes.
• When the ham and potato soup is done, and you hear the beep sound, press the Cancel/Keep Warm button. Turn the valve to "Venting" and quick release until all the pressure is out.
• Stir in the heavy cream and serve warm.

INSTANT POT HAM AND POTATO SOUP

Steps:

• Add the potatoes, onion, carrot, ham, beans, frozen corn, chicken broth, and spices to your Instant Pot and select soup setting. (Manual Pressure cook for 30 minutes)
• Close and lock the lid and set the vent to sealing. Allow time for pressure to build.
• When finished cooking, quick-release pressure according to manufacturer's directions.Remove bay leaf.
• Serve immediately.
• See notes above for how to make this soup in your slow cooker or Instant Pot

INSTANT POT POTATO SOUP WITH HAM

Steps:

• Clean and peel the russet potatoes, diced into a one inch dice. Set aside
• Clean the yukon gold potatoes. Dice into one inch sized dice. Set aside
• Clean and dice the onion and celery, mince the garlic.
• Turn the Instant Pot on sauté. Allow to heat one minute. Add the olive oil then the diced onion, celery and potatoes. Sauté for two minutes.
• Add the garlic, salt and pepper, stir well - saute for another 30 seconds. Add the ham and chicken stock. Stir well. Change the setting to manual.
• Add the lid to the Instant Pot and seal. Turn the vent to the seal position. Change setting to steam and set the timer to 11 minutes.
• When the timer goes off. Do a quick release by opening the vent valve. Allow all of the steam to release.
• When the steam is completely released, remove the lid. Add the cheese and half and half. Using a potato masher, mash the potatoes until they are the consistency you desire.
• Check the seasoning. You may need to add an additional 1/2 teaspoon of salt. Add Tabasco sauce if desired. Stir again, serve and enjoy!

INSTANT POT POTATO HAM SOUP

Steps:

• Turn on the Instant Pot Sauté function (Normal/Med heat). When the display reads "Hot" add the olive oil and butter.
• Add the onion, celery, and carrots. Cook until the vegetables start to soften, and the onions are starting to turn translucent.
• Add the garlic. Sauté for a minute, stirring constantly, until fragrant.
• Add the bay leaf, Coriander powder, nutmeg, thyme, and salt. Stir.
• Pour in the broth and stir.
• Add the potatoes and the ham. Stir.
• Place the lid on the pot and lock it in place. Turn the Steam Release Knob to the Sealing position (except on the Ultra model).
• Cancel the Sauté function.
• Select Manual (or Pressure Cook), and use the +/- buttons (or dial) to choose 5 minutes. High pressure.
• When the cooking cycle has finished, let the pot go into the Natural Release (Warm) mode. You don't have to do anything, it will do this automatically.
• After 15 minutes of Natural Pressure Release, you can manually release the remaining pressure by turning the Steam Release Knob to the Venting position (or pushing the button on the Ultra).
• When the pressure is all out of the pot, and the pin in the lid has dropped, you can open the lid.
• Whisk the flour into the half and half and then whisk it into the soup. Turn on the Sauté setting and keep stirring until the soup thickens. Then cancel the Sauté setting.
• Stir in the cheese, if using.
• Add sour cream, if using, and stir.
• Taste and adjust salt if necessary.
• Garnish as desired and serve.

INSTANT POT LEFTOVER HAMBONE SOUP

Steps:

• Place hambone, onion and bay leaf into a 6-qt Instant Pot®. Add enough water to almost cover the bone without passing the max line of the insert, about 7 cups. Select manual setting; adjust pressure to high, and set time for 30 minutes. When finished cooking, quick-release pressure according to manufacturer's directions; remove and discard hambone and bay leaf. Add ham, carrots, potato, beans, corn, garlic and thyme. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Stir in parsley; season with salt and pepper, to taste. Serve immediately.

INSTANT POT SCALLOPED POTATOES AND HAM

Steps:

• Start by washing, peeling, and slicing your potatoes to 1/4 inch thick. I recommend using a mandoline.
• Once potatoes are thinly sliced toss them into the Instant Pot. Add in your diced ham, parsley, garlic, onion, salt, chicken stock, and place lid on the Instant Pot.
• Make sure the valve is set to sealing and do high pressure/manual for 1 minute. Once the timer goes off do a quick release.
• Remove all your potatoes and ham and place them in your baking dish. Make sure to leave all the liquid in the Instant Pot. This will be the base of your creamy cheesy sauce.
• Now you will turn your Instant Pot to saute and add in your heavy cream and shredded Monterey jack cheese. You need to stir constantly so it doesn't burn.
• Once the cheese is fully mixed and melted, go ahead and mix up your cornstarch and tablespoon of cold water. Then pour that in and again continuously stir. This will thicken the sauce.
• When the sauce is thick, pour over the potatoes and ham. Then gently stir the mixture to cover the potatoes and ham.
• Top with 1/2 cup Monterey jack cheese and then place your mixture in a preheated oven and broil on high. Cook anywhere 3-5 minutes until it becomes golden brown on the top.
• Remove from the oven, top with fresh parsley, and serve.

HAM & CABBAGE SOUP (INSTANT POT)

Steps:

• Cut up the onion, carrot, celery, cabbage, ham, and potatoes, and put them in the Instant Pot.
• Mix the chicken broth with the bay leaf, balsamic vinegar, parsley, thyme, salt and pepper and pour the liquid over the cabbage and ham mixture. Give everything a good stir.
• Close the lid of the Instant Pot and turn the knob to seal.
• Set the Instant Pot to cook on "meat/stew" for 15 minutes.
• Once the timer goes off, do a natural release for 15 minutes.
• Remove the lid and remove the bay leaf. Serve immediately.

INSTANT POT HAM BONE SOUP

Steps:

• Turn Instant Pot to "Sauté" mode and heat oil.
• Add onion, carrots, celery, potatoes, garlic, bay leaf and saute for a few minutes until garlic is fragrant and onion is partially softened.
• Add broth, ham bone, thyme, parsley, salt, pepper and mix until combined.
• Put the lid on and turn the the valve to "Sealing."
• Select "Manual" mode and set the timer for 10 minutes.
• When the cook time is over, turn valve to "Venting" and do a quick pressure release.
• Remove lid and mix in cannellini beans and leftover diced ham.
• Turn on the "Saute" mode and continue cooking uncovered until soup is thickened to your desired consistency and potatoes are tender. Please note that this is a broth-based soup and thus, it will not become super thick.
• Discard bay leaf and ham bone and enjoy!