Two Southern Sweeties Instant Pot Split Pea and Ham Soup
Thick, creamy and hearty, this soup is truly a meal that everyone will love. Comfort food at it’s best.
If y’all are like me, whenever we make ham I put the bone in a Ziploc bag and put it in the freezer. This helps me to always have a good base for many different types of soup, however, my favorite is this super simple split pea and ham soup.
First, chop the onion, celery and carrots.
Add some butter to the pressure cooker, set it on saute and cook the veggies until the are softened.
Pour in the broth or water (or a combination of both) and put the ham bone into the pressure cooker and set it for 15 minutes.
When the split pea and ham soup is done cooking let the pressure naturally release for about 10 to 15 minutes before opening. If you aren’t in a hurry let it completely do a natural pressure release.
Fish out the ham bone and cut off any meat left on it. Put the ham back into the pot stirring it into the soup.
Dish it up and enjoy!
You can top this soup with a bit of sour cream or some oyster crackers. If you really want to get a a bit fancy, you could top with some garlic croutons. (You could use the kind that come in the bag in the salad dressing isle, or really go all out and make up a batch of homemade croutons. Remember, the love is in the details.)
This soup freezes great! Separate it into single servings or into a large freezable container for a family meal later on.
Instant Pot Split Pea and Ham Soup
- Pressure Cooker
- 3 tablespoons butter
- 1 onion diced
- 3 ribs celery diced
- 2-3 carrots diced
- 1 ham bone or 8 oz. diced ham
- 1 lb. dry split peas sorted through and rinsed
- 8 cups chicken stock veggie stock, water, or a mixture
- kosher salt and black pepper
- Turn pressure cooker to the "saute" setting. Melt butter and saute onion, celery, and carrots, seasoned with salt and pepper, for about 5 minutes, until softened.
- Add the split peas, stock/water, and ham.
- Cover pressure cooker and set to manual high pressure for 15 minutes.
- Allow the pressure to naturally release for 10-15 minutes.
- If you used a ham bone: remove the it from the soup and remove the ham meat that’s still attached to it.
- Add the ham meat back into the soup.
- Taste and adjust seasonings if necessary. Serve immediately, or store in your refrigerator for up to 1 week
- Serve immediately, or store in your refrigerator for up to 1 week or freezer in an airtight container for up to 6 months.
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