Instant Pot Cheesy Ham and Potato Soup
Cozy up with a bowl of Instant Pot Cheesy Ham and Potato Soup, the ultimate comfort food that's ready in just 40 minutes! This rich and creamy soup combines tender chunks of potatoes, savory diced ham, and sautéed vegetables in a luscious cheddar cheese-infused broth. Perfect for weeknights, this one-pot wonder takes all the hassle out of cooking with the convenience of your Instant Pot while delivering maximum flavor. A touch of garlic and parsley enhances the hearty ingredients, and an optional splash of heavy cream adds luxurious richness. Serve it piping hot with your favorite toppings—extra cheese, parsley, or a crack of black pepper—for a soul-warming meal the whole family will love. Keywords: Instant Pot soup, ham and potato soup, cheesy soup recipe, quick and easy comfort food.
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Recipe Information
Ingredients
- 4 cups Potatoes (Yukon Gold or Russet), peeled and diced
- 2 cups Cooked ham, diced
- 1 medium Carrot, peeled and diced
- 1 medium Celery stalk, diced
- 1 medium White onion, diced
- 4 cups Chicken broth
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 2 cups Shredded sharp cheddar cheese
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Garlic powder
- 1 teaspoon Dried parsley
- 0.5 cups Heavy cream (optional, for extra richness)
Instructions
Set the Instant Pot to sauté mode and melt the butter in the pot.
Add the diced onion, carrot, and celery to the pot. Sauté for 3-4 minutes until softened.
Sprinkle the flour over the vegetables and stir well to coat, cooking for 1-2 minutes to remove the raw flour taste.
Pour in the chicken broth and stir to combine, making sure to scrape the bottom of the pot to avoid any flour sticking.
Add the diced potatoes, ham, salt, pepper, garlic powder, and parsley. Stir everything together.
Seal the Instant Pot lid and set the valve to 'Sealing.' Cook on high pressure for 8 minutes.
Once the cook time is complete, carefully perform a quick pressure release. When the pin drops, open the lid.
Turn the Instant Pot back to sauté mode. Use a potato masher to lightly mash some of the potatoes for a creamier texture, leaving some chunks intact.
Stir in the milk and shredded cheddar cheese, mixing until the cheese is melted and the soup is smooth.
If desired, add the heavy cream for extra richness and cook for another 2-3 minutes to heat through.
Taste and adjust seasoning as needed with more salt or pepper.
Serve the soup hot, garnished with extra shredded cheese, parsley, or a sprinkle of black pepper, if desired. Enjoy!
Nutrition Facts
Calories |
3703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.8 g | 264% | |
| Saturated Fat | 120.8 g | 604% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 841 mg | 280% | |
| Sodium | 12751 mg | 554% | |
| Total Carbohydrate | 253.8 g | 92% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 56.2 g | ||
| Protein | 217.9 g | 436% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 2636 mg | 203% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 7653 mg | 163% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
