Instant Pot Split Pea Soup
This soup is so simple to make you'll want to keep the ingredients on hand for a quick, filling dinner any day of the week. Remember to be careful with the salt, the ham hock, ham and chicken stock are all quite salty in their own, I like to add a pinch while cooking the vegetables and then checking at the end. I thinly slice the meat from the ham hock and save it for breakfast, I prefer the texture of a ham steak in the soup.
I hope you enjoy this split pea soup and don't forget to rate and comment if you make it!
Croutons add texture to this creamy soup.
Instant Pot Split Pea Soup
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium sweet onion diced
- 2 ribs celery diced
- 2 carrots diced
- 1 smoked ham hock or meaty ham bone
- 8 oz. diced ham steak
- 1 lb. dry split peas picked through and rinsed
- 6 cups chicken stock
- 3 cloves garlic, minced
- 2 bay leaves
- kosher salt and black pepper
Instructions
- Turn pressure cooker to the sauté setting and melt butter and olive oil.
- Sauté onion, celery, and carrots with a pinch of salt for 5 minutes or until the vegetables are soft. Add the garlic and cook for about additional minute or until the garlic becomes fragrant.
- Add the split peas, chicken stock ham hock and the 2 bay leaves. Turn off the sauté function.
- Cover pressure cooker and set to manual, high pressure for 15 minutes.
- Allow the pressure to naturally release for 10-15 minutes. Then, quick release any remaining pressure.
- Add the ham to the pot and let the soup sit for 10 minutes, as it will thicken as it cools.
- Taste and season with additional salt if necessary.
Notes:
You can switch out the pork in the recipe for turkey, just use smoked turkey tails and turkey ham!
Nutrition Facts
Calories
517.93Fat (grams)
12.82Sat. Fat (grams)
4.45Carbs (grams)
63.96Fiber (grams)
20.58Net carbs
43.38Sugar (grams)
13.69Protein (grams)
38.09Sodium (milligrams)
1202.76Cholesterol (grams)
49.72