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A bowl of thick green split pea soup with diced ham, carrots and celery

Instant Pot Split Pea Soup

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Instant Pot split pea soup: green split peas, carrots, celery, onion, garlic and diced cooked ham in chicken broth, pressure cooked 15 minutes and stirred until creamy. Serves 6.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 6 servings
Calories 360 kcal

Ingredients
  

  • 2 medium carrots peeled and diced, about 6 ounces total (about 1 cup)
  • 2 medium celery stalks diced, about 4 ounces total (about 1 cup)
  • 1/2 medium yellow onion diced (about 1 cup)
  • 2 cloves garlic finely chopped
  • 1 tablespoon olive oil
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon kosher salt plus more as needed
  • black pepper freshly ground, to taste
  • 1 pound dried green split peas about 2 1/4 cups; picked over for stones and rinsed briefly
  • 7 to 8 ounces cooked ham diced, about 1 1/2 cups
  • 1 carton low-sodium chicken broth 32 ounces (4 cups)
  • 2 cups water plus more as needed

Instructions
 

  • Peel and dice the carrots, dice the celery and onion, and finely chop the garlic. Keep them together in one bowl.
  • Heat the oil in a 6-quart or larger pressure cooker on the highest Saute setting until shimmering. Add the vegetables, garlic, bay leaf, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring now and then, until the onion softens, about 5 minutes.
  • While the vegetables cook, put the split peas in a fine-mesh strainer, pick out any stones and rinse briefly under cold water. Dice the ham if needed.
  • Add the split peas, ham, broth and 2 cups of water and stir. Turn off the pressure cooker.
  • Lock the lid and set the valve to seal. Cook 15 minutes on HIGH pressure. It takes 10 to 18 minutes to come up to pressure.
  • Quick release all the pressure. Discard the bay leaf and stir until very well combined and creamy. If it's too thick, thin it with more water.
  • Taste and add more salt and pepper as needed. The ham is already cooked, so the soup is ready once it's hot. Reheat leftovers to 165F.

Notes

Refrigerate within 2 hours and eat within 3 to 4 days, or freeze up to 2 months. The soup thickens when chilled; thin with water when reheating.

Nutrition

Serving: 1servingCalories: 360kcalCarbohydrates: 51.1gProtein: 28.8gFat: 5.2gSodium: 1038mgFiber: 20.6gSugar: 8.4g

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