Split Pea Soup in an Instant Pot
A great use for leftover ham, this Instant Pot Split Pea Soup has the long, slow cooked flavor of being on the stove all day, but it's made in a fraction of the time! It's so easy to make and so delicious!
Servings: 6 Servings
Calories: 375kcal
Equipment
- Immersion Blender
Ingredients
- 16 Ounces Dried Green Split Peas
- 1 cup Chopped Carrots 2 large carrots
- 1 cup Chopped Onion 1 large onion
- 1 cup Chopped Celery 3 celery ribs
- 1 Ham Hock frozen or defrosted
- ½ teaspoon Turmeric
- 1 teaspoon Garlic Powder
- 8 cups Water Or Chicken Broth
Instructions
- Clean and chop the carrots, onions, and celery. Add them to the Instant Pot.
- In a mesh strainer, rinse the split peas to remove any grit than may still be in the split peas.
- Add the ham hock, split peas, water, and spices to the Instant Pot.
- Seal the Instant Pot and pressure cook on "High" for 20 minutes.
- Allow the Instant Pot to naturally release for 15 minutes.
- Take the ham hock out of the soup and pick any of the leftover meat from the bone. Set that aside.
- With an immersion blender, blend the soup until it reaches your desired consistency. Add the ham back to the soup and season with salt and pepper. Serve immediately.
Notes
- If you are using chicken broth, make sure it is low sodium. The ham can be very salty, and you do not want to overpower the soup with salt.
- This soup is very freezer friendly. Make a batch and freeze it to have for dinner another night!
Nutrition
Calories: 375kcal | Carbohydrates: 51g | Protein: 27g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 128mg | Potassium: 1007mg | Fiber: 21g | Sugar: 9g | Vitamin A: 3753IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 4mg