Instant Pot Split Pea Soup
Instant Pot Split Pea Soup is an easy and classic recipe made of split peas (of course!), carrots, celery, onions, garlic, ham and a leftover ham bone for extra depth of flavor! The broth turns out rich, thick and so flavorful! You can add in potatoes too! This recipe also works well on the stove top and in a crock pot.
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
- 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 saute for 20 minutes and add oil, 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 garlic and saute for another minute, then select cancel on the instant pot.
- Add 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.
- Stir gently and place lid on Instant Pot making sure the valve 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 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 saute pan, heat oil over medium heat. Add carrots, onions, and celery. Saute for 3-5 minutes until onions are translucent. Add the garlic and saute another minute. Remove from heat and add vegetables to crock pot.
- Add the remaining ingredients: Split Peas, ham, ham bone, chicken broth, bay leaves, black pepper and potatoes if using. Stir Gently. Set to low for 8 hours. Remove ham bone and bay leaves. Pick or cut off any excess ham. Stir, serve and enjoy!
Stove Top
- In a large dutch oven or soup pot heat oil over medium heat. Add carrots, onions and celery. Saute for 3-5 minutes until onions are translucent. Add garlic and saute another minute. 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
Notes
If the soup becomes to thick, stir in a little bit of chicken broth or water.
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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