Description
Hearty, flavorful split pea soup made easy in your Instant Pot. Perfect for a chilly evening!
Ingredients
Units
Scale
- 1 lbs (454 g) split green peas rinsed
- 1 ham hock or ham bone
- 0.5 cups (118 ml) onions diced
- 0.5 cups (118 ml) carrots diced
- 1 cups (237 ml) celery diced
- 0.5 tsp thyme
- 1 bay leaf
- 1 cups (237 ml) Leftover ham diced
Instructions
- Add all ingredients except chopped ham to the Instant Pot. Pour in 7 cups of water.
- Close and lock the lid, and set the pressure cooker to high pressure.
- Cook for 15 minutes.
- Allow pressure to release naturally for 15 minutes, then release manually.
- Remove the ham bone and set aside to cool slightly. Remove and discard the bay leaf.
- Puree the soup using an immersion blender. If using a regular blender, process in small batches to avoid overheating.
- Remove the meat from the ham bone and shred it. Add the shredded ham to the soup. Add an additional cup of chopped ham, if desired.
- Taste and season with salt and pepper to taste.
Notes
- For a smoother soup, puree twice or strain through a fine-mesh sieve after blending.
- Substitute chicken broth for water for a richer flavor, or vegetable broth for a vegetarian option.
- Leftover soup will keep in the refrigerator for up to 5 days and freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 700
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 10
- Protein: 20
- Cholesterol: 60