Instant Pot Split Pea Soup
This Instant Pot split pea soup is full of texture and flavor. Turn those leftover ham pieces into a simple yet satisfying dish—no bowl of mush here!
Servings 8
Calories 307kcal
Ingredients
- 1 lb. green split peas rinsed
- 2 Tbsp. olive oil
- ½ cup yellow onions diced
- ½ cup celery diced
- 1 cup carrots diced
- 2 Tbsp. garlic paste or minced garlic
- 1 Tbsp. Worcestershire sauce
- 6 cups chicken broth
- 6 thyme sprigs
- 1 bay leaf
- 1 tsp. sea salt
- 8 oz. diced leftover ham or 1 meaty ham bone or ham hock
Instructions
- Set the Instant Pot to Sauté. Add the oil and diced onions and cook 5 minutes until soft and translucent.
- Add the diced celery, carrots, garlic, and Worcestershire sauce. Sauté 1 minute, stirring often.
- Add the rinsed split peas, thyme sprigs, bay leaf, chicken broth, salt, and ham. Stir well and make sure the peas are fully covered by broth.
- Lock the lid. Cook on High Pressure for 15 minutes.
- Allow pressure to release naturally for 10 to 15 minutes, then quick-release any remaining pressure.
- Remove the bay leaf and thyme sprigs. If using a ham bone or hock, lift it out, pull the meat off, and stir the meat back into the soup.
- Stir and let sit 10 minutes before serving. The soup thickens as it rests.
Video
Notes
Soaked variation: I've tested this both ways. Unsoaked is the default and works with the liquid amounts as written. If you soak for 4 hours or overnight, reduce pressure time to 7 to 10 minutes and use a quick release.
Ham options: Use leftover diced ham, a meaty ham bone, or a ham hock. All three work.
Thickness: Soup thickens as it rests. If it gets too thick after sitting or reheating, stir in a splash of broth or water.
Nutrition
Serving: 1cup | Calories: 307kcal | Carbohydrates: 40g | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 671mg | Potassium: 898mg | Fiber: 15g | Sugar: 6g | Vitamin A: 2820IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 3.4mg