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.
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
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Instant Pot Split Pea Soup with Leftover Ham
- 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
- 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.