Instant Pot Split Pea Soup
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
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Additional Time
15 mins
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Total Time
45 mins
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Servings
10
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Calories
223 kcal
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Course
Main Course, Soup
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Cuisine
American
Instant Pot Split Pea Soup
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Enjoy the hearty flavorful slow cooked taste of split pea soup done in less than an hour thanks to the convenience of the Instant Pot! My Instant Pot Split Pea Soup comes out so flavorful thanks to the high pressure cooking.
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Ingredients
- 1 ham bone large
- 16 oz. green split peas dried
- 3 carrot peeled and diced
- 2 parsnip peeled and diced
- 2 potato peeled and diced, Idaho variety
- ½ onion diced
- 3 celery diced, stalks
- 2 garlic Whole, cloves
- 1 bay leaf
- 1 tablespoon seasoned salt
- ½ teaspoon black pepper ground
- 8 cups water
- ¼ cup parsley diced, fresh
- 2 cups ham diced, cooked
Instructions
- In a 6-quart or 8-quart Instant Pot, place the ham bone, sliced carrots, parsnips, white potatoes, onion, celery, garlic, and split peas. Then, add bay leaf, season salt, and black pepper followed by 8 cups of water. Stir until everything is incorporated.
- Place the lid on the Instant Pot, close valve, and set to manual high pressure for 20 minutes. Once the soup is done allow the pressure to naturally release for 10-15 minutes. Carefully relieve any excess pressure with a thick dishcloth or potholder. Always open the lid facing away from yourself.
- Carefully remove the ham bone and discard. Using tongs you can grab larger pieces of ham and chop on a cutting board or leave as is. Mix the soup well, and add 3 tablespoons fresh minced parsley and 2 cups of diced cooked ham, mix well. Ladle soup into bowls and top with additional fresh parsley.
Notes
- Prep Ahead - If you want to expedite the process on the day you are ready to make this Instant Pot Split Pea and Ham Soup recipe you can prep all the vegetables except the potatoes the day before. Just store in a large gallon size baggie or in an airtight container inside the refrigerator.
- No Ham Bone - No ham bone, no problem. You can still make this recipe without a ham bone, it will not be as flavorful.
- Vegetarian - You can make this recipe vegetarian by leaving out the ham bone and diced ham. I have never tested this, but I would recommend using a vegetable broth instead of water to give additional flavor. More salt might also be needed once the soup is done cooking.
- Instant Pot Cooking - Remember, whenever you cook using the Instant Pot you will need to leave time for the pot to come to pressure. Simply double your cooking time and that is how long you will need. For this recipe it has a 20 minute cooking time so it will take at least 20 minutes to come to pressure before the timer count-down begins.
- Force Pressure - Whenever you are cooking in the Instant Pot and forcing pressure you need to be extremely careful. I always use a dish towel that goes over the vent. Followed by a pot holder to move the venting spout to force the remaining steam out of the pot.
Nutrition Information
Show Details
Serving
1c
Calories
223kcal
(11%)
Carbohydrates
36g
(12%)
Protein
16g
(32%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
16mg
(5%)
Sodium
993mg
(41%)
Potassium
707mg
(15%)
Fiber
14g
(56%)
Sugar
6g
(12%)
Vitamin A
3258IU
(65%)
Vitamin C
15mg
(17%)
Calcium
55mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Serving | 1c | |
| Calories | 223kcal | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 16g | 32% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 993mg | 41% |
| Potassium | 707mg | 15% |
| Fiber | 14g | 56% |
| Sugar | 6g | 12% |
| Vitamin A | 3258IU | 65% |
| Vitamin C | 15mg | 17% |
| Calcium | 55mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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