Instant Pot Split Pea Soup with Ham

This Instant Pot Split Pea Soup, made with ham, is a quick and easy method to making this oh-so-yummy bowl of comfort. Perfect all year with simple ingredients, it's ready in about 30 minutes, and is utterly delicious!

Prep Time10

Cook Time15

Additional Time10

Total Time35

Servings: servings

Calories: 292kcal

Author: Stephanie Wilson

Ingredients

2 tablespoons butter
1 onion chopped (or 1 large shallot)
3 celery stalks chopped
3 large carrots chopped
1 ham bone optional but delicious
6 to 8 ounces cooked leftover ham can be deli ham too
1 pound dry split peas rinsed and sorted
4 cups low sodium chicken stock
2 cups water
2 bay leaves
salt and pepper to taste

Get Recipe Ingredients

Instructions

Set the pressure cooker to the "sauté" setting. Once hot, melt butter the butter, then sauté the onion, celery, and carrots until softened, about 3 to 4 minutes. Cancel the saute setting.
Add the split peas, chicken stock, water, ham bone if using, chopped ham, and bay leaves.
Lock the lid in place, shift the valve to "sealing" and cook on manual high pressure for 15 minutes. Once finished cooking, naturally release the pressure for 10 to 15 minutes before quickly releasing any remaining pressure.
Discard the ham bone (if used) before serving. Taste and season the soup with salt and pepper to taste.

Notes

Seasoning:

Because ham varies, I don't add salt to the soup until it's cooked. Most often, I don't add any additional salt, but taste and season as needed.

Storing the Soup:

Refrigerate leftovers in an airtight container. They will keep for 4 to 5 days. For longer storage, freeze for up to 5 months.

How to make the soup on the stovetop:

Sauté the vegetables in a large soup pot or Dutch oven. Once softened, add the remaining ingredients to the pot and bring to a boil. Reduce the heat to a simmer, cover, and cook until the peas are soft; about 1 hour. You may like to take a look at my White Bean Ham Bone Soup recipe.

Nutrition