Name: Instant Pot Ham Bone and Potato Soup
Prep time: 14 min
Cook time: 31 min
Total time: 45 min
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)

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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!

For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.

Two white bowls filled with Instant Pot Ham Bone and Potato Soup, sitting on a blue and white patterned napkin with a blue glass of water in the background

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!

Looking down on two white bowls of Instant Pot Ham Bone and Potato Soup that are sitting on a navy blue and white patterned napkin with a blue glass of water in the background

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.

A pressure cooker set to Saute and HOT on the display

Add the carrots, celery and onion. Saute for 5 minutes stirring occasionally.

Diced onions mixed with sliced carrots and celery in the metal liner of a pressure cooker

Add the minced garlic, stir and cook for one minute.

Pour in the chicken stock and add the thyme. Stir to combine.

Chicken stock and seasonings added to the vegetables in the metal liner of a pressure cooker

Add the ham bone and the diced ham.

A ham bone added to the metal liner of the pressure cooker with the chicken stock and vegetables

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.

Set the pressure cooker to 20 minutes on the Manual setting at High Pressure

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.

Cook the potatoes in the soup for 5 Minutes on the Manual Setting at High Pressure

When the pot beeps, turn the pressure knob to release the pressure again. Remove the lid and remove the ham bone from the soup.

The ham bone has been removed from the soup and placed in a white bowl that is sitting on a wood cutting board with a wooden spoon and pressure cooker in the background

Adjust the seasonings as needed and serve.

Two white bowls filled with Instant Pot Ham Bone and Potato Soup on a navy blue and white patterned napkin with a blue glass of water in the background

You will not mind eating leftovers at all with this soup!

Recipe 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:

Enjoy!!

Instant Pot Ham Bone and Potato Soup

This homemade Instant Pot Ham Bone and Potato Soup is easy to make, healthy and incredibly delicious.

4.41 from 22 votes

Print Rate

Course: Main Course, Soup

Cuisine: American

Keyword: recipe, ham, potato, carrots, celery, leftover, easy

Prep Time: 14 minutes

Cook Time: 31 minutes

Total Time: 45 minutes

Servings: Servings

Calories: 214kcal

Author: Lisa Johnson

Ingredients

2 Tablespoons olive oil
½ 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.

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.

Nutrition