Super Easy and Delicious Instant Pot Ham and Potato Soup

If you’re trying to save money by cooking simple meals at home , you’ll love this easy potato soup recipe. But if you’re trying to lose weight, it may not be for you! It’s so tasty that you’ll have a hard time not going back for seconds. This hearty soup makes a very satisfying meal or serve as a side dish with a garden salad or butter and bread.

If you don’t have some of these ingredients, don’t worry. As long as you have potatoes and a few other essentials, it will taste good.

No instant pot/pressure cooker ? No problem! This recipe cooks fast. Just boil the potatoes in the broth in a large pot for about 15-20 minutes or until desired tenderness. Then add other ingredients.


  • 32 or 48 ounce container of chicken broth , any kind
  • 2-4 lbs of russet potatoes, peeled, washed, quartered. I used about half a 5 lb bag. That’s all I had . More would’ve been better.
  • 3/4 cup dry mashed potato flakes or more depending on desired soup thickness. You can omit these, but it will not be very thick unless you use more potatoes and purée some of them.
  • Large white or sweet onion , diced
  • 12 ounce (354 ml) can evaporated milk (can substitute regular milk and cream or half and half )
  • 1/2 stick real butter
  • 1-2 cups Chopped cooked ham or bacon (optional) If not adding meat, use more potatoes.
  • Optional: 1 cup diced celery and/or diced carrots
  • Seasonings to taste : garlic, black pepper, salt, parsley, Cajun seasonings
  • Optional Toppings: grated cheddar cheese, bacon bits, sour cream


  • Prepare potatoes and onions and ham as described above.
  • Place in instant pot with chicken broth.
  • Put top on pot and secure it , making sure that the vent is closed.
  • Plug in and set it to cook on Soup or Manual for 10 minutes . If you want it super mushy , add 5 minutes.
  • Let pressure natural release for at least 15 minutes.
  • Remove top of pot carefully after venting any remaining pressure. Beware hot steam!
  • Use a potato masher or spatula to break up and mash up the potatoes. Add butter, milk and potato flakes. Stir well using a whisk or fork . If too thick, add more liquid .
  • Season to taste. Enjoy!
Yum! yum!
Not much left !


  1. Sounds delicious, Paula. As for being in the fattening side, it seems a lot like baked potatoes – the majority of excess calories come from the toppings. 😋 Plain Greek yogurt might be a good substitute for sour cream. Or nacho cheese (20 calories per T) for shredded regular cheese. (I like either of those on my baked potatoes.)

  2. When I was a kid we would have potato soup several times a week, and I always thought it was because it tasted SOOO good! Who knew then that the main reason was that we could not afford much meat, and that was saved mostly for Sunday dinners. Good potato soup is still one of my favorites!
    ❤️&🙏, c.a.

    • Both my parents lived through hard times as children so they knew how to cook cheap meals like potatoes and beans and cornbread and rice . I enjoy those simple meals .

  3. We love potato soup here, almost all of the kids willingly eat it so it’s a double win! (Cheap and tasty!) Our recipe is similar but I love how people take the same recipe and make it their own, I get lots of ideas that way 🙂 God Bless!

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