What do you do with leftover ham? Make up a delicious batch of Instant Pot Split Pea Soup! Perfect for a cold day, this flavorful version of this classic soup can be made in your electric pressure cooker in about an hour!
Instant Pot Split Pea Soup
Turning on the Way-Back Machine, I can recall eating Split Pea Soup when I was still in a high chair! My mom made a simple, yet delicious version. I attribute that to the fact that she was obsessed with ham hocks. Well, it looked that way because we had them in so many things. Her Ham Hock and Beans is legendary (My recipe is based on hers).
When I make this soup on the stove, it takes 2 to 3 hours. Though it tastes awesome, I wanted to have it sooner. Pressure cookers are great for just this kind of recipe, so I came up with my version of Instant Pot Split Pea Soup. It only takes about an hour, with the sautéing and natural release, so that’s a big time saver! The peas come out nice and soft, and the flavor is very good!
If you want a Vegetarian or Vegan soup, omit the butter (for vegan), use vegetable broth, and try some liquid smoke to give the soup a nice smoky hint of flavor.
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Instant Pot Split Pea Soup has lots of flavor, and is a comforting, warm hug in a bowl! With ham, onion, garlic and thyme. You can also make this vegetarian or vegan.
- 1 Tbsp Olive Oil
- 2 Tbsp Butter
- 1 Onion, diced
- 3 Stalks of Celery, diced
- 2 Bay Leaves
- 1/2 tsp Thyme Leaves, dried
- 3 Carrots, chopped
- 4 cloves Garlic, pressed or finely minced
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 6 cups Chicken or Vegetable Broth (use only 5 cups for a thick soup)
- 1 lb Green Split Peas, rinsed and sorted (unsoaked)
- 1 tsp Liquid Smoke (Optional) for vegetarian version
- 6 slices Bacon (Optional) chopped
- 2 small Ham Hocks (Optional) Not very meaty, but add a nice smoky flavor and richness.
- 1 Leftover Ham Bone (Optional) I like to use this with the diced ham
- 2 - 3 cups Diced Leftover Ham (Optional)
Turn the pressure cooker on to the Sauté function. Let it warm up and add the olive oil and butter.
Add the onion, celery, bay leaves, and thyme. Cook, stirring occasionally, until onion starts to turn translucent.
Add the carrots, garlic, bacon or ham, if using, and salt & pepper. Cook for a minute.
Add the broth and ham bone or ham hocks, if using (Add liquid smoke, if using, for vegetarian method). Let come to a simmer.
Stir in the split peas.
Place the lid on the pot and lock it in place. Set the steam release knob to the Sealing position.
Cancel the sauté function and Choose Pressure Cook/Manual, and use the + or - or dial to choose 18 minutes. It will take a few minutes for the pot to come to pressure.
When the cooking time has finished, let the pot sit undisturbed for 15 minutes to naturally release some of the pressure. Then turn the steam release knob to Venting to quick release the remaining pressure.
When the pin in the lid drops down, carefully open the lid, facing away from you. Remove the bay leaves and the bone or ham hocks, if you used them.
Taste and adjust the salt as desired.
Serve hot. The soup will thicken quite a bit when it cools, that is normal.
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