Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A bowl of split pea soup

Instant Pot Split Pea Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Mike Vrobel
  • Total Time: 1 hour
  • Yield: 8 bowls of soup 1x

Description

Instant Pot Split Pea Soup with Ham. Soup as thick as a fog, from dried split peas, in about an hour thanks to pressure cooking.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 large onion, minced
  • 1 celery rib, minced
  • 1 large carrot, peeled and cut into 1/2 inch slices (or 4 ounces pre-sliced carrots)
  • 2 cloves garlic, crushed
  • 1 teaspoon dried thyme
  • ½ teaspoon fine sea salt
  • 1 pound green split peas, sorted and rinsed
  • 1 medium pork hock (about 1 pound)
  • 8 ounces cubed ham
  • 6 cups water
  • ½ teaspoon fine sea salt
  • 1 teaspoon fresh ground black pepper

Instructions

  1. Sauté the aromatics and cubed ham: Set the Instant Pot to Sauté mode adjusted to high (medium-high heat in another pressure cooker), add the butter, and wait for the butter to melt and stop foaming, about 3 minutes. Add the onion, celery, carrots, garlic, and cubed ham to the pot, and then sprinkle with the dried thyme and ½ teaspoon of salt. Sauté until the onion softens, about 5 minutes.
  2. Add peas, hock, and water to the pot: Add the split peas to the pot, nestle the smoked ham hock in the peas, pour in the water, and stir in another ½ teaspoon of salt.
  3. Pressure cook the soup for 18 minutes with a quick pressure release: Lock the lid on the pot and pressure cook for at high pressure for 18 minutes (Manual or Pressure Cooking setting in an Instant Pot), or 15 minutes in a stovetop PC. When the cooking time is over, quick release the pressure. If the quick-released steam starts spitting, close the quick release valve and let the pressure come down naturally for a few minutes before starting the quick release again. Remove the lid, tilting it away from you to avoid the scalding hot steam.
  4. Season and serve: Fish the pork hock out of the pot and discard - it gave up its flavor to the soup. Stir in the fresh ground black pepper, serve, and enjoy!.

Equipment

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Weeknight Dinner
  • Method: Pressure Cooker
  • Cuisine: American

Would you like to save this recipe?

We'll email this post to you, so you can come back to it later!

Nutrition

  • Serving Size: A bowl of soup
  • Calories: 287
  • Sugar: 6.3 g
  • Sodium: 733.3 mg
  • Fat: 5.4 g
  • Carbohydrates: 40.4 g
  • Protein: 20.6 g
  • Cholesterol: 24.8 mg

Find it online: https://www.dadcooksdinner.com/instant-pot-split-pea-soup-with-ham/