Instant Pot Split Pea Soup with Ham
User Reviews
5
Instant Pot Split Pea Soup with Ham
Description
This soup involves sweating onions, celery, and carrots in butter using the Instant Pot's sauté mode before adding rinsed split peas, chicken stock, ham bone or diced ham, and bay leaves. Cooking under high pressure for 15 minutes, followed by a natural pressure release, softens the peas and melds flavors. Removing the ham bone to pick off remaining meat integrates smoky richness into the final soup. Adjusting salt and pepper after cooking accounts for the saltiness of broth and ham.
The texture becomes thick and creamy once cooked, with the broth absorbing the ham's smokiness. The soup can be garnished with fresh parsley for brightness. It can be served as a filling lunch or dinner dish, often accompanied by bread. Variations include vegetarian or vegan substitutions by omitting ham and switching stock and fats accordingly.
The recipe offers instructions for stovetop and slow cooker methods, as well as freezing and storing tips. Cooking times may vary depending on pea age, and salt adjustments help control final flavor. The soup thickens as it cools but can be thinned with water when reheated.
Ingredients
- 3 tablespoons butter
- 1 onion diced
- 2 ribs celery diced
- 2 carrot diced
- 1 ham bone a smoked ham hock or 6 oz. diced deli ham can also be used
- 1 lb. split peas sorted through and rinsed, dry
- 6 cups chicken stock or veggie stock, water, or a mixture, low sodium
- 2 bay leaf
- kosher salt see notes
- black pepper see notes
- parsley for garnish, optional, chopped, fresh
Instructions
- Turn pressure cooker to the "sauté" setting. Melt butter (3 tablespoons) and sauté onion, celery, and carrots for about 5 minutes, until softened.
- Add the split peas, chicken stock (6 cups), ham bone (or hock or 6 oz. diced cooked ham), and the 2 bay leaves. Turn off the "sauté" function.
- Cover pressure cooker and set to manual, high pressure for 15 minutes.
- Allow the pressure to naturally release for 10-15 minutes. Then, quick release the pressure valve.
- If you used a ham bone or hock: remove the it from the soup and remove the ham meat that's still attached to it. Add the ham meat back into the soup.
- Taste and season with salt and pepper if necessary (see notes). Serve immediately, or store in your refrigerator for up to 1 week or freezer in an airtight container for up to 6 months.
Notes
- Use caution with salt since ham and broth both contribute saltiness; adjust seasoning after cooking.
- Cooking time depends on split pea freshness; older peas may need longer cooking.
- Frozen ham bone can be used without altering cooking time, but cold ingredients prolong pressure build time.
- Vegetarian and vegan adaptations involve omitting ham and using plant-based stock and fat.
- For pork-free options, substitute ham bone with smoked turkey leg.
- Slow cooker and stovetop methods are alternatives detailed in the recipe.
- Do not use fresh raw ham; only cooked and smoked ham works.
- Soup thickens when cooled; thin with water and adjust seasoning as needed when reheating.
- Instant Pot sizes affect batch size and ingredient quantities; adjust accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 307kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 18g | 36% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 16mg | 5% |
| Sodium | 315mg | 13% |
| Potassium | 814mg | 17% |
| Fiber | 15g | 60% |
| Sugar | 8g | 16% |
| Vitamin A | 2765IU | 55% |
| Vitamin C | 3.3mg | 4% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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