Instant Pot Split Pea Soup
I know there are a lot of Instant Pot split pea soup recipes out there. I debated whether or not to even post one, until I realized this method was truly different. I don’t know about you, but I’m not the biggest fan of eating a bowl of complete mush – which is what we usually associate with split pea soup. So to avoid that, I did a few things that are not the “norm.”
Most people will swear that you don’t need to soak split peas. And while technically you don’t have to soak them, there are two huge benefits to doing so. First, they digest more easily – meaning less gas. Some people say unsoaked beans don’t affect them, but soaking them has been proven to make digestion easier by helping break down the sugars. Secondly, soaking them reduces the cook time. And since I’m trying to cook them as quickly as possible (and avoid them turning to mush), soaking them was the better choice for me.
The Process
Pour 2 tablespoons of salt into a large bowl.
Fill bowl with lukewarm and stir to dissolve salt.
Add peas to bowl and let sit overnight (or for minimum of 4 hours).
Add onions, carrots, and celery to pot.
Also add thyme, garlic, and bay leaf.
Then add peas…
…along with broth, Worcestershire, and salt.
Finally add ham pieces…
…and give a good mix. Lock lid and cook for 10 minutes at high pressure. For slightly al dente peas (which I prefer), cook for 7 minutes instead.
Once cook time is complete, quick-release pressure.
And this is the AMAZING Result…
More bean soup recipes:
- Vegan Instant Pot White Bean Soup
- Pressure Cooker White Bean Soup with Crispy Sausage and Kale
- Instant Pot Chicken Chili, Easy and Delicious
- Instant Pot White Chicken Chili in 3 Steps
- Pressure Cooker Chili
And as Always… Please Pin & Share the Love!
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Instant Pot Split Pea Soup with Leftover Ham
Ingredients
- 1 lb. green split peas soaked overnight
- 1/2 cup yellow onions diced
- 1/2 cup celery diced
- 1 cup carrots diced
- 6 thyme sprigs
- 1 Tbsp. garlic minced
- 1 bay leaf
- 6 cups chicken broth
- 1 Tbsp. Worcestershire sauce
- 1 tsp. sea salt
- 8 oz. ham pieces
Instructions
- Pour 2 tablespoons of salt into a large bowl. Fill bowl with lukewarm and stir to dissolve salt. Add peas to bowl and let sit overnight (or for minimum of 8 hours). Then rinse peas well.
- Add all ingredients to pot and give a good mix.
- For slightly al dente peas (which I prefer), lock lid and cook for 7 minutes at high pressure. Otherwise, cook for 10 minutes instead.
- Once cook time is complete, quick-release pressure. Remove bay leaf and thyme sprigs. Serve with rice or as-is.
Nutrition
Turned out perfect! The right consistency! Delicious!
Very tasty! We are not pea soup fans as a rule, but we had left over ham so we tried this recipe and were very pleasantly surprised. Nice flavor and texture. Good job!
I was very pleased to see an IP pea soup recipe that calls for soaked peas. I much prefer the less gassy nature of them. Thank you!
Delicious! Made this today and enjoyed 2 bowls! Thanks for sharing your recipes!!
Glad you enjoyed it!
My entail thoughts when I saw the completed product before I tasted it were, “This looks nothing like what mom used to make.” I’m used to a much more thick consistency to my pea soup, but YOOOOOOOO!!!!! This was amazing! The kids ate all of it, and I cannot wait for lunch tomorrow, because I’m having seconds of this. The wife and the kids both liked adding it over rice, but I like it as is. Thanks!!!