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Instant Pot Split Pea Soup


  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 40 min
  • Yield: About 10 cups (around 8 large servings) 1x

Description

Quick and easy Instant Pot Split Pea Soup made with just a few ingredients and done in about 4o minutes start to finish.


Scale

Ingredients

  • 1 tablespoon olive oil or butter
  • 1 large onion, diced
  • 3 ribs celery, diced
  • 34 carrots, diced
  • 1 bagĀ Hurst’s Hampeas Green Split Peas (20 ounces), rinsed and sorted
  • Seasoning packet that comes with split peas
  • 8 cups broth (chicken or vegetable is best)
  • 2 pounds ham hocks, shanks, or leftover ham bone
  • salt and pepper to taste

Instructions

  1. Select browning/saute to preheat the pressure cooker. Add the olive oil or butter and onion, celery, and carrots. Saute until the onion is tender, about 3 minutes.
  2. Add split peas to the pot, add the seasoning packet, and the broth. Stir to combine.
  3. Add the ham hocks, shanks, or ham bone to the pot.
  4. Lock the lid in place, make sure the vent is set to seal, and select high pressure and 20 minute cook time.
  5. When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.
  6. Remove the ham pieces and bones and place them on a plate. Remove any extra meat and discard the non-edible pieces. Return the ham meat to the pot and stir to combine.
  7. Adjust salt and pepper to taste and serve hot.

Notes

  • The soup will thicken a lot as it cools, so serve it hot or use a bit of broth to thin it out as needed.
  • I tried this recipe with and without the included seasoning packet and I really liked using the seasoning packets. It adds a great smoky flavor. It’s gluten-free, too. If you are sensitive to salt though, try adding only half and adjusting additional salt to your liking.
  • You are free to use the pork/ham product of your choice – using a leftover ham bone works great. I just toss my ham bone in a zipper-topped freezer bag after dinner and keep it there until I’m ready to make soup.
  • You can make this on the stove top by cooking it for about 40 minutes until tender or in the slow cooker on low for about 4 hours.