Instant Pot Split Pea Soup
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Additional Time
10 mins
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Total Time
45 mins
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Servings
8 servings
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Calories
295 kcal
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Course
Main Course, Soup
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Cuisine
American
Instant Pot Split Pea Soup
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This Instant Pot Split Pea Soup is all about building flavor while cutting down the cooking time. Indulge in the creaminess and flavor of green split peas and the savory, smoky flavor of ham.
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Ingredients
- 2 tablespoons olive oil or butter (or a combination of both)
- 1 medium onion finely chopped
- 3 medium carrots peeled and diced
- 2 talks celery ribs, diced
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- 4 fresh thyme sprigs or ¼ teaspoon dried thyme optional
- ¼ teaspoon ground black pepper
- 1 ham bone smoked ham hock or ham shank
- 2 cups diced ham cut from the ham bone or store bought
- 1 pound dried split green peas rinsed and picked over
- 6 cups low sodium chicken stock or vegetable broth
- 2 dried bay leaves
- fresh lemon juice about 1 tablespoon
Optional garnishes
- Fresh thyme or chopped parsley
- grated Parmesan cheese
Instructions
Pre-soaking is not necessary when making split pea soup.
- Turn a 6 or 8 quart Instant pot / pressure cooker to the sauté setting. Heat the oil and/or melt butter and stir in the onions, carrots and celery. Cook, stirring occasionally until the onions become translucent and veggies start to soften, about 4-5 minutes. Add the garlic, dried oregano and black pepper and saute for about 30 seconds.
- Add the ham bone (if using),the cooked diced ham, add the split peas, low-sodium stock or broth and the bay leaves. Close and seal the pot and cook on HIGH pressure for 15 minutes. After the cooking cycle is done, allow the pressure to release naturally for 10 minutes. Open the valve to release the remaining pressure. Unseal and open the pot.
- Remove and discard the bay leaves. If using a ham bone or ham hock, transfer it to a bowl and cut off any bits of meat you want to use in the soup. Discard the bone and add the meat bits back to the soup.
- Stir in the lemon juice and season to taste with salt and ground black pepper. Serve immediately garnished with fresh parsley and Parmesan cheese.
Optional
- Blend some of the soup to make it thicker and creamier. Using an immersion blender is ideal as you can just blend enough to make the soup thicker and creamier.
Notes
- If you don’t have a ham bone left from the holidays, you can use a smoked ham hock or shank. If you want to skip the bone altogether, use 1 - 2 teaspoons of chicken bouillon or vegetable bouillon s to season the soup at the end.
- Thick-cut deli ham, cut into cubes can be used.
- Instead of ham, bacon (about 12 ounces, chopped) can be used. Before sauteing the onions, carrots and celery, cook bacon until crispy. Transfer the crispy bacon to a plate lined with paper towels. Remove all but 2 tablespoons of bacon grease from the pot, then sauté the onions.
- If the consistency of this soup recipe is not thick enough for you, blend some of the soup to make it thicker and creamier. For convenience, use an immersion blender. Alternately, you can turn on the sauté function and simmer the soup for a few minutes, stirring as needed.
Nutrition Information
Show Details
Calories
295kcal
(15%)
Carbohydrates
43g
(14%)
Protein
20g
(40%)
Fat
4g
(6%)
Cholesterol
9mg
(3%)
Sodium
373mg
(16%)
Potassium
827mg
(24%)
Fiber
15g
(60%)
Sugar
8g
(16%)
Vitamin A
2695IU
(54%)
Vitamin C
4.4mg
(5%)
Calcium
50mg
(5%)
Iron
3.1mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 20g | 40% |
| Fat | 4g | 6% |
| Cholesterol | 9mg | 3% |
| Sodium | 373mg | 16% |
| Potassium | 827mg | 18% |
| Fiber | 15g | 60% |
| Sugar | 8g | 16% |
| Vitamin A | 2695IU | 54% |
| Vitamin C | 4.4mg | 5% |
| Calcium | 50mg | 5% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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