Instant Pot Ham Bone and Potato Soup🍖 Main

Name: Instant Pot Ham Bone and Potato Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 tablespoon olive oil; 1 large yellow onion, chopped; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 1 ham bone (from a spiral ham); 8 cups chicken broth; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon garlic powder; 1/2 teaspoon black pepper; 1 1/2 pounds Yukon gold potatoes, peeled and diced; 1/2 cup heavy cream (optional); Salt to taste; Fresh parsley, chopped (for garnish, optional)

This Instant Pot Ham Bone and Potato Soup is a hearty and comforting meal, perfect for using up leftover ham bones. It's packed with vegetables, tender potatoes, and savory ham flavor, all made quickly in a pressure cooker.

By Sarah Chen, Home Cook Enthusiast

Prep: 15 minCook: 40 minServes: 8

instant pot soup ham potato comfort food dinner winter

★ 4.0 (1 rating)

Few things are as comforting as a steaming bowl of homemade soup, and the Instant Pot makes it possible to achieve deep, slow-simmered flavor in a fraction of the time. This instant pot ham bone and potato soup is exactly the kind of set-it-and-walk-away recipe that busy weeknights demand — rich, hearty, and full of the layered flavors that usually take hours to develop.

The natural pressure release is worth the wait — it allows the flavors to meld and the proteins to finish cooking gently without drying out. Add the garlic after the other aromatics have softened — it burns faster than onions and can turn bitter if it hits high heat for too long.

This soup tastes even better the next day after the flavors have had time to deepen overnight. It freezes beautifully in individual portions, making it an excellent meal-prep option. Serve it with crusty bread or a simple green salad for a complete meal.

Ingredients

1 tablespoon olive oil
1 large yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
1 ham bone (from a spiral ham)
8 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 1/2 pounds Yukon gold potatoes, peeled and diced
1/2 cup heavy cream (optional)
Salt to taste
Fresh parsley, chopped (for garnish, optional)

Nutrition (Per 8 servings)*

220

Calories

14g

Protein

20g

Carbs

Fat

Fiber

950mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Set the Instant Pot to SAUTE mode. Add olive oil, onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until vegetables begin to soften.
Add the ham bone, chicken broth, thyme, rosemary, garlic powder, and black pepper to the Instant Pot. Stir to combine.
Secure the lid and set the vent to SEALING. Select MANUAL/PRESSURE COOK on HIGH for 20 minutes.
Once cooking is complete, allow for a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
Carefully remove the ham bone from the pot. Shred any meat from the bone and discard the bone. Return the shredded ham to the pot.
Add the diced Yukon gold potatoes to the pot. Secure the lid and set the vent to SEALING. Select MANUAL/PRESSURE COOK on HIGH for 5 minutes.
Once cooking is complete, perform a quick pressure release.
Stir in the heavy cream (if using). Taste and add salt as needed.
Ladle into bowls and garnish with fresh chopped parsley, if desired. Serve hot.