This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
This Instant Pot Ham Bone and Potato Soup is sure to impress, in fact your family will think you spent all day cooking! We will keep how easy this homemade soup recipe really is our little secret, they don’t need to know. They also do not need to know how healthy it is or that it is made with leftovers!
I started with my leftover ham bone from my sugar-free ham, which makes this meal Whole30 and Paleo compliant, then added fresh onions, carrots and celery to the boxed chicken stock. Easy Peasy!
How to make Instant Pot Ham Bone and Potato Soup:
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.
You will not mind eating leftovers at all with this soup!
Notes:
If you do not have a pressure cooker – Place all of the ingredients into a large pot or Dutch oven and cook on the stove, covered, for about one hour until the vegetables are tender.
More delicious ham recipes:
Check out my Instant Pot Recipes page for more ideas!
Enjoy!!
Instant Pot Ham Bone and Potato Soup
Ingredients
- 2 Tablespoons olive oil
- 1/2 cup diced onion one medium onion
- 2 stocks celery sliced or chopped
- 2 medium carrots peeled and sliced
- 3 cloves garlic minced
- 32 ounces chicken stock one box/4 cups
- 1 ham bone
- 6 ounces ham chopped
- 1 teaspoon dried thyme leaves
- 2 large Yukon gold potatoes about one pound, peeled and diced into small pieces
- sea salt and black pepper to taste
Instructions
- 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.
Skip to content
Leave a Reply