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Bowl of Split Pea Soup
Sherri Carlson

Split Pea Soup - InstaPot

This is the easiest recipe! Using dried split peas and a few simple ingredients, and it is ready in just 30 minutes. Pair it with grilled cheese for that perfect comfort meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Course, Side Dish, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive Oil extra virgin
  • 1/2 Onion, chopped about 1/2 cup
  • 2 stalks Celery, chopped about 1/2 cup
  • 1 small Carrot, chopped about 1/4 cup
  • 4 slices Ham, chopped or 1 Hambone with some meat more or less is okay
  • 1 pound Split Peas dried
  • 6 cups Chicken Broth
  • 1/2 tsp Pepper, ground
  • 1/4 tsp Salt

Equipment

  • InstantPot Pressure Cooker

Method
 

  1. Chop onion, celery, and carrot and place in a bowl.
  2. Chop ham into chunks and set aside.
  3. If using a Ham Bone, you don't need to chop off the ham that is on the bone.
  4. Rinse dried peas, drain and set aside. (They will stick together when added to the InstaPot, which is normal.)
  5. Turn on the InstaPot to the Saute setting, and add oil.
  6. Saute the onion, celery, and carrots a few minutes to soften.
  7. Add salt, ground pepper, chopped ham, chicken broth, and split peas. Stir to combine.
  8. Set Pressure at high and set timer for 15 minutes. Cover and cook, letting it natural release for about 15 minutes.
  9. Once the soup is done, you can puree it with a immersion blender if desired.

Notes

You can also use a hambone leftover from a spiral sliced ham.  Since my hambone was frozen, I cooked it for 20 minutes. This was great because the ham was not overcooked. 
Simply place the hambone into the InstaPot along with all the ingredients.  Remove the hambone prior to blending with the immersion blender.  Then, add the chopped up ham back into the soup. 
Serve with a grilled cheese sandwich, if desired.