Instant Pot Split Pea Soup with Ham
Instant Pot Split Pea Soup is a hearty and comforting soup made with split peas, ham, and simple vegetables. This easy, family friendly recipe cooks quickly in the Instant Pot and makes a filling weeknight dinner everyone will enjoy.
Servings: 8 servings
Ingredients
- 1 pound dried split peas, rinsed
- 1 tablespoon olive oil
- 2 large carrots, diced
- 1 small onion, diced
- ¼ cup diced celery, 1 stalk
- 2 large garlic cloves, minced
- 2 cups diced ham
- 1 ham bone
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon black pepper
- 2 large potatoes, peeled and diced, optional
Instructions
Instant Pot
- Set the Instant Pot to sauté for 20 minutes and add olive oil, diced carrots, onion, and celery.
- Once you hear the vegetables start to cook, cook the vegetables for 3-5 minutes until onions are translucent.
- Add the minced garlic and sauté for another minute or until fragrant, then select cancel on the instant pot or turn it off.
- Gently stir in the split peas, ham, ham bone, chicken broth, bay leaves, black pepper and potatoes (if using). If adding potatoes, add an extra cup of chicken broth or water.
- Place lid on Instant Pot making sure the valve is set to sealing. Select Pressure Cook and set on high pressure for 15 minutes.
- Once finished, let the soup naturally release pressure for 15 minutes. Then click cancel to turn off the pot and do a quick release. Wait for all the pressure to release and the pin to drop.
- Remove the ham bone and bay leaves. Pick or cut off any excess meat on the bone. Stir ham back into soup and serve! If you like a thicker soup, let the soup sit for 5-10 minutes. As it cools it will become thicker.
Crock Pot
- In a large sauté pan, heat oil over medium heat. Add diced carrots, onions, and celery. Sauté for 3-5 minutes until onions are translucent. Add the minced garlic and sauté another minute or until fragrant. Remove from heat.
- Add cooked vegetables to the crock pot with the remaining ingredients: Split Peas, ham, ham bone, chicken broth, bay leaves, black pepper and potatoes (if using). Gently stir it all together. Cover and cook on low for 8 hours.
- Remove ham bone and bay leaves. Pick or cut off any excess ham. Stir ham into soup, serve and enjoy!
Stove Top
- In a large dutch oven or soup pot heat oil over medium heat. Add diced carrots, onions and celery. Sauté for 3-5 minutes until onions are translucent. Add minced garlic and sauté another minute or until fragrant. Reduce heat to low.
- Add the split peas, ham, ham bone, chicken broth, bay leaves, and black pepper. Stir gently. Place lid a jarred and simmer for at least 4 hours giving a stir from time to time. The longer the soup simmers the thicker the broth will become.
- If you are adding potatoes, add them 45 minutes before you are planning to serve the soup. Remove the ham bone, cut off any excess ham. Stir, serve and enjoy!
Video
Nutrition
Serving: 1.5cups | Calories: 301kcal | Carbohydrates: 47g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 1260mg | Potassium: 1037mg | Fiber: 16g | Sugar: 6g | Vitamin A: 3113IU | Vitamin C: 29mg | Calcium: 60mg | Iron: 4mg
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