30 Minute Easy Instant Pot Ham And Potato Soup

This instant potato and pork soup will become your next favorite. It’s the perfect way to use up leftover pork and bring a delicious meal to the table in less than 30 minutes.

It’s been a long time since I’ve had pork and potato soup. The last time I had it was in a restaurant and I wasn’t impressed. I assumed all of the pork potato soup was bland and lacking like that, so I had no desire to try it again. That is, until last night when I wanted soup and I happened to have a few slices of boneless ham in the fridge.

I also had a few potatoes that should be used or stirred. The instant potato and pork soup was a logical choice given the ingredients. And what a quick list of ingredients! I didn’t have to buy anything extra, I had everything I needed to make my soup on hand.

Ingredients for instant potato and pork soup

The most important part of this recipe is the pork. I used pork chops, but you can also use leftover (or fresh) pork. For me, using a pork steak is easier due to my lack of carving skills. I can quickly and easily cut a steak of pork into cubes.

Ingredients: Pork soup and instant potatoes

Other ingredients for instant pork and potato soup are:

  • burgundy potatoes
  • Chicken broth (or vegetable broth, or make your own with pork bone broth)
  • Carrots
  • celery
  • onion
  • garlic
  • heavy cream
  • salt + pepper
  • Cheddar cheese (optional)

Tips for instant potato soup recipe:

Everyone has their own way of making soup, but these tips will help make sure your Instant Potato and Pork Soup recipe is a success.

  • Try to make the cubed ham a little smaller than the potatoes. Don’t cut the potatoes too small so they don’t disintegrate during cooking. Aim for 1/2-inch cubes of ham and 1-inch cubes of potatoes.
  • Russet potatoes are my favorite for soup due to the natural thickness they provide when cooked. If you prefer a thinner soup, you may want to try Yukon Gold or even red potatoes.
  • Frying vegetables adds a welcome level of spiciness to the recipe; Don’t skip this step!
  • Using a low-sodium stock helps ensure that the soup isn’t too salty. Pork is really salty, so be sure not to overdo it.
  • You will add cream at the end of cooking instead of cooking before cooking. This will prevent any clotting and allow you to control the thickness of the soup. The longer you stir it, the thicker it gets.
  • If you want to thicken the soup quickly, you can mash a few potatoes
  • A quick release at the end of cooking will prevent the potatoes from cooking too much; Don’t skip this step!
Instant Potato and Pork Soup

Can I make keto ham soup?

If you’re looking for a way to enjoy this recipe and stick to the keto diet, you’re in luck! While you can’t use the potatoes the original recipe called for, there are low-carb options to replace it with.

I’ve only tried this once, but it was delicious and there was no difference. Instead of potato and ham soup, I made turnip and ham soup. I did everything the same way, I replaced the kale cubes with potatoes.

Instant Potato and Pork Soup

Other keto potato alternatives include

  • cauliflower
  • yellow turnip
  • radish

Potato soup topping ideas

The instant potato and pork soup is just as delicious as it gets, but it’s always fun to try the toppings. They were a few of my favorite additions to potato soup so far

  • Crispy bacon Collapses
  • Seasoned Toast
  • Shredded cheese (sharp cheddar!)
  • chives
  • smoked red pepper

Can I freeze pork and potato soup?

You can technically freeze potato soup but I wouldn’t recommend that. It has been my experience that frozen potatoes in soup turn out grainy and fine.

If you choose to freeze leftovers, allow the soup to cool completely and pour it into a freezer bag or an airtight container. To reheat, let it thaw overnight in the refrigerator and heat it on the stove over medium heat.

You can keep leftover pork and potato soup in the refrigerator for up to four days.

Instant Potato and Pork Soup

Quick Potato and Pork Soup


  • 2 tablespoons butter

  • 1 medium onion chopped

  • 2 cloves minced garlic

  • 3 carrots, peeled and sliced

  • 2 celery stalks chopped

  • 1 pound cooked pork, cut into cubes -”

  • 3-5 sweet potatoes, peeled and diced

  • 16 oz chicken broth, low sodium

  • Half a cup of heavy cream

  • Salt and pepper to taste

Optional extras

  • shredded cheese

  • Bacon crumbles

  • Toast

  • chives

  • smoked red pepper


  1. Press the “Saute” button on the Instant Pot. Let it heat for 3 minutes, then melt the butter. Add carrots, onion, garlic and celery and cook, stirring occasionally, for 5 minutes.
  2. Add the pork, potatoes, and broth to the Instant Pot and close the lid. Close the lid, turn the valve to “seal” and cook on manual pressure (high) for 10 minutes.
  3. When the instant pot beeps, press the cancel button. Turn the valve to “vent” for a quick release.
  4. Once the pressure comes out (steam has stopped escaping and the lid rotates easily), open the lid and stir in the heavy cream. The longer you stirred, the thicker the soup.
  5. Serve warm with salt and pepper (if needed) and toppings of your choice.

Nutrition information

fruit 6

serving size 1 cup

Amount per service

Calories 406total fat 17 gramsSaturated fat 8 gramsunsaturated fats 0 gramsunsaturated fats 7 gramscholesterol 84 mgsodium 1196 mgcarbohydrates 39gthe basic 5 gramssugar 5 gramsprotein 26g

Did you make this recipe?

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If you’re looking for more Instant Pot meals, be sure to check out Instant Pot Minestrone! Also, Melissa at Thirty-Something Super Mom has a great Instant Buffalo Chicken Salad that’s perfect for keto followers.

Instant Potato and Pork Soup

30 minutes easy to prepare pork and potato soup

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