Instant Pot Split Pea Soup
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Prep Time
20 mins
-
Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
6
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Calories
425 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 simple Instant Pot split pea soup has the comfort of classic split pea soup in a fraction of the time! Make it with ham or without!
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Ingredients
- 2 tablespoons butter or extra-virgin olive oil, unsalted
- 1 yellow onion 1/4-inch diced, large
- 4 carrot scrubbed and 1/2-inch diced, medium
- 2 celery 1/2-inch diced, stalks
- 1 ¼ teaspoons kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon thyme dried
- ¼ teaspoon black pepper ground
- 5 cloves garlic chopped
- 1 ham bone smoked ham hock, or ham shank (see notes to swap deli ham or bacon)
- 1 pound green split peas rinsed and picked over, dried
- 3 bay leaves dried
- 6 cups chicken stock to eliminate leftover stock from 2, 32-ounce cartons, you can use 4 cups chicken stock from 1, 32-ounce carton and 1 (14.5-ounce can chicken broth)
- 1 tablespoon lemon juice freshly squeezed
- ¼ cup Parmesan Cheese finely grated
- 1 to 2 cups water or additional chicken stock, as needed
Instructions
- Turn a 6- or 8-quart Instant Pot to SAUTE. Add the butter and onion. Cook, stirring occasionally, until the butter melts and the onion begins to turn translucent, about 5 minutes.
- Add the carrots, celery, salt, smoked paprika, thyme, and black pepper. Cook and stir for 2 minutes more. Stir in the garlic and let cook 30 seconds.
- Add the ham bone, split peas, bay leaves, and chicken stock. Turn off the SAUTE function. Close and seal the Instant Pot. Cook on HIGH pressure for 15 minutes, then let the pressure release naturally for 10 minutes. Carefully vent the valve to release any remaining pressure.
- Unseal the Instant Pot. Remove and discard the bay leaf. Transfer the ham hock to a bowl and with two forks, pull the meat away from the bone. Discard the bone and return the ham to the pot.
- Stir in the lemon juice and Parmesan. If the soup is thicker than you would like, stir in water or additional stock as needed to reach your desired consistency. Taste and adjust the salt and pepper as desired (you may want another few pinches of salt depending upon your chicken stock). Enjoy hot.
Notes
- TO STORE: Place leftover soup in an airtight storage container in the refrigerator for up to 5 days.
- TO REHEAT: Gently rewarm this soup in a Dutch oven on the stove over medium-low heat until hot. You can also reheat this soup in the microwave.
- TO FREEZE: Store soup in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
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Calories
425kcal
(21%)
Carbohydrates
62g
(21%)
Protein
27g
(54%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.2g
(10%)
Cholesterol
21mg
(7%)
Potassium
1185mg
(25%)
Fiber
21g
(84%)
Sugar
13g
(26%)
Vitamin A
7244IU
(145%)
Vitamin C
7mg
(8%)
Calcium
114mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 62g | 21% |
| Protein | 27g | 54% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 21mg | 7% |
| Potassium | 1185mg | 25% |
| Fiber | 21g | 84% |
| Sugar | 13g | 26% |
| Vitamin A | 7244IU | 145% |
| Vitamin C | 7mg | 8% |
| Calcium | 114mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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