Instant Pot Split Pea Soup with Ham

Instant Pot Split Pea Soup with Ham

from bowlofdelicious.com
50 min
8 servings

This Instant Pot Split Pea Soup is made with a leftover ham bone (or any ham you have), for a super easy, freezable weeknight meal! The pressure cooker cuts the cooking time in half.

Ingredients

  • 3 tablespoons butter
  • 1 onion (diced)
  • 2 ribs celery (diced)
  • 2 carrots (diced)
  • 1 ham bone (a smoked ham hock or 6 oz. diced deli ham can also be used)
  • 1 lb. dry split peas (sorted through and rinsed)
  • 6 cups low sodium chicken stock/broth (or veggie stock, water, or a mixture)
  • 2 bay leaves
  • kosher salt and black pepper ((see notes))
  • chopped fresh parsley (for garnish, optional)

Directions

  1. 1

    Turn pressure cooker to the "sauté" setting. Melt butter (3 tablespoons) and sauté onion, celery, and carrots for about 5 minutes, until softened.

  2. 2

    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.

  3. 3

    Cover pressure cooker and set to manual, high pressure for 15 minutes.

  4. 4

    Allow the pressure to naturally release for 10-15 minutes. Then, quick release the pressure valve.

  5. 5

    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.

  6. 6

    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.