Instant Pot Split Pea Soup
User Reviews
0
0 reviews
Unrated
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
1 hr 5 mins
-
Servings
6
-
Calories
425 kcal
-
Course
Main Course, Soup
-
Cuisine
American
Instant Pot Split Pea Soup
Report
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!
Share:
Ingredients
- 2 tablespoons unsalted butter or extra-virgin olive oil
- 1 large yellow onion 1/4-inch diced
- 4 medium carrots scrubbed and 1/2-inch diced
- 2 stalks celery 1/2-inch diced
- 1 ¼ teaspoons kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- 5 cloves garlic chopped
- 1 ham bone smoked ham hock, or ham shank (see notes to swap deli ham or bacon)
- 1 pound dried green split peas rinsed and picked over
- 3 dried bay leaves
- 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 freshly squeezed lemon juice
- ¼ cup finely grated Parmesan cheese
- 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
Show Details
Calories
425kcal
(21%)
Carbohydrates
62g
(21%)
Protein
27g
(54%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
21mg
(7%)
Potassium
1185mg
(34%)
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.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
