Clean recipe · bowlofdelicious.com
Instant Pot Split Pea Soup with Ham
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.
Original recipe: bowlofdelicious.com
- Yield:
- 8 servings
- Prep:
- 10 min
- Cook:
- 15 min
- Total:
- 50 min
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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)
Instructions
- Turn pressure cooker to the "sauté" setting. Melt butter (3 tablespoons) and sauté onion, celery, and carrots for about 5 minutes, until softened.
- 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.
- Cover pressure cooker, make sure valve is on "sealing," 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.