Description
A hearty and comforting Instant Pot split pea soup, packed with tender peas, savory vegetables, and smoky ham or bacon—ready in under an hour with minimal effort.
Ingredients
- 2 cups dried green split peas, rinsed and picked over
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 6 cups low‑sodium chicken or vegetable broth
- 8 oz smoked ham hock or chopped ham (optional; use smoked turkey or omit for vegetarian)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Set the Instant Pot to **Sauté** mode and heat the olive oil. Add onion, carrots, and celery—cook until softened, about 4–5 minutes.
- Stir in garlic, thyme, and bay leaf—sauté for another minute until fragrant.
- Add rinsed split peas, broth, and ham hock (or ham pieces) to the pot. Stir to combine.
- Secure the lid and set the Instant Pot to **Pressure Cook (Manual)** on high for **15 minutes**.
- Once the cooking time finishes, allow a **natural pressure release** for 10 minutes, then manually release any remaining pressure.
- Open the lid, remove the bay leaf and ham hock. If used, shred any meat from the hock and return to the soup. Stir well.
- Taste and adjust seasoning with salt and pepper. For a creamier texture, use an immersion blender to blend slightly or fully, as desired.
- Ladle into bowls, garnish with chopped parsley, and serve hot.
Notes
- Soaking the peas isn’t necessary but can reduce cooking time slightly.
- Vegetarian? Skip the ham and use vegetable broth instead.
- For a smoky vegan version, add a few drops of liquid smoke.
- Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.