Instant Pot Split Pea and Ham Soup

Very close to a classic split pea soup, this Instant Pot version can be made with either diced ham or a meaty ham hock — your choice!

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 526 Calories

Ingredients

• salt and ground black pepper to taste
• 1 potato, peeled and diced
• 2 bay leaves
• 1 large stalk celery, diced
• 2 medium carrots, sliced
• 4 cups chicken broth, divided
• 1.5 tablespoons salted butter
• 1.5 tablespoons olive oil
• 0.25 cup shredded Cheddar cheese, or to taste
• 0.5 large onion, diced
• 0.5 pound diced cooked ham
• 0.5 pound dried split peas

Recipe Instructions

Step 1

Add potato; cook and stir to prevent anything from sticking to the bottom of the pot, for 2 minutes. Season with salt and pepper. Add 3 cups chicken broth, split peas, and bay leaves. Turn Saute function off.

Step 2

Unlock and remove the lid. Taste and adjust with salt and pepper as desired. If soup is too thick, select Saute function and add remaining 1 cup chicken broth. Stir until heated through and desired consistency, about 5 minutes. Adjust seasonings if necessary. Serve immediately with Cheddar cheese sprinkled over top.

Step 3

Turn on a multi-functional pressure cooker (such as Instant Pot), and select Saute function. Add butter and olive oil; heat until butter is melted. Add carrots, celery, and onion; cook until onion is nearly translucent, about 3 minutes. Add ham and cook for 1 minute.

Step 4

Close and lock the lid and seal the valve. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Step 5

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 12 minutes. Release remaining pressure carefully using the quick-release method, 2 to 3 minutes. Unlock and remove the lid.