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Instant Pot Split Pea Soup is made in under 35 minutes and is filled with vegetables and healthy split peas. #instantpot #soup

Instant Pot Spit Pea Soup

Instant Pot Split Pea Soup is made in under 35 minutes and is filled with vegetables and healthy split peas. 

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
Author Samantha

Ingredients

  • 2 cups green split peas
  • 1.5 lbs smoked ham hock
  • 8 cups water, vegetable or chicken stock
  • 2 tsp olive oil
  • 2 large carrots, peeled and finely diced
  • 1 large celery rib (stalk), finely diced
  • 1 medium yellow (cooking) onion, diced
  • 3 cloves garlic
  • 2 tsp dried parsley
  • 1 tsp dried thyme
  • 2 small bay leaves (dried or fresh)
  • 3/4 tsp kosher salt use 1.5 tsp if using water in lieu of stock
  • 1 tsp fresh ground black pepper

Instructions

  1. Turn Instant Pot to Sauté and add olive oil, carrots, celery, onion, and garlic. Sauté for 3-4 minutes until beginning to soften. 

  2. Add peas, ham, broth, parsley, thyme, bay leaves, salt and pepper. Stir to combine the flavours. Place lid on Instant Pot with venting leaver closed. Turn to soup pressure cooking high for 15 minutes. The Instant Pot will take 15 minutes or so to get to high pressure, then it will beep and begin counting down from the 15 minutes. 

  3. Relieve pressure via quick release pressure valve once timer is up. Carefully open the lid (angled away from you) and remove ham hock. Remove and discard skin, bones, and excess fat. Chop up ham and place back in Instant Pot. Mix to combine.

  4. Serve soup hot***. 

Recipe Notes

* Slow Cooker Method: place all ingredients in slow cooker and cook on low for 8 hours or high for 4 hours. Remove ham hock from slow cooker. Discard skin, bones and excess fat. Chop up ham and place back in Slow Cooker. Mix to combine. 

** Stove Top Method: Heat a large soup pot over high heat and add ham hock, peas, and water/broth. Bring to a boil. Reduce heat to a simmer (low), cover, and cook, for 60 minutes. Add olive oil, carrots, celery, and onion, garlic, parsley, thyme, and bay leaves. Season with salt and pepper. Stir and bring to a boil. Reduce heat to a simmer (low), cover, and cook, stirring occasionally for 60-90 minutes or until peas are soft.  

*** Soup will thicken as it cools.