Instant Pot Split Pea Soup with Ham

Recipe from Monica Pileggi, 7 February 2024 

 
Recipe by: https://www.bowlofdelicious.com/instant-pot-split-pea-soup-ham-bone/

Prep Time 10 minutes mins
Cook Time 15 minutes mins
Time to pressurize and depressurize 25 minutes mins
Total Time 50 minutes mins

Servings: 8 servings

Ingredients

3 tablespoons butter
1 onion diced
2 ribs celery diced
2 carrots diced
1 cooked ham bone, a smoked ham hock, or 6 oz. diced deli ham (Don’t use fresh/uncooked ham)
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 [don’t add salt if using a broth with salt]
chopped fresh parsley for garnish, optional 

 

Directions:
 
Turn pressure cooker to the "sauté" setting. Melt butter and sauté onion, celery, and carrots for about 5 minutes, until softened.

  

                                  
Add the split peas, chicken stock, ham bone, 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.
 
My Notes:
 
I used avocado oil instead of butter.
I added 2 cloves of garlic, minced, along with the onions.
I added a pinch of dried thyme.
I did the natural release for 14 minutes before the quick release.
 
This was such an easy soup to make with the instant pot. This recipe is a keeper!