Instant Pot Split Pea And Ham Soup

Two Southern Sweeties Instant Pot Split Pea and Ham Soup

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This split pea and ham soup is so easy and delicious. You can make it using either a pressure cooker ( I use an Instant Pot that I love), slow cooker, or a soup pot on the stovetop.

Thick, creamy, and hearty, this soup is truly a meal that everyone will love. Comfort food at its 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 they are softened.

Pour in the broth or water (or a combination of both) 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 bit fancy, you could top it with some garlic croutons. (You could use the kind that comes in the bag in the salad dressing aisle, 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

This Instant Pot Split Pea Soup is made with a leftover ham bone (or any ham you have), for a super easy, freezable weeknight meal! The pressure cooker cuts the cooking time in half.

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Course Soup

Cuisine American

Servings 8

Equipment

• Pressure Cooker

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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.

Notes

1. To make this in your slow cooker, add all ingredients (omitting the butter) to slow cooker and cook on low for 8 hours or high for 4 hours, or until split peas are cooked to desired tenderness.

2. To make this on your stove-top, saute veggies as instructed in a large pot. After adding the remaining ingredients, bring to a boil, cover, and simmer for approximately one hour (or until split peas are cooked to desired tenderness).

3. This soup will likely thicken once it cools and is refrigerated, especially if you use a ham bone. You can add some water or broth when reheating.

Keyword crock pot, freezer cooking, ham, ham bone, instant pot, pressure cooker, slow cooker, split pea, split pea and ham soup, split pea soup

Tried this recipe? Let us know how it turned outMention @TwoSouthernSweeties or tag #twosouthernsweeties!

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