Soup

Instant Pot Split Pea Soup with Ham

Name: Instant Pot Split Pea Soup with Ham
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 2 cups Deli Ham; 6 cups Low-Sodium Chicken Broth; 2 Carrots; 2 Celery; 3 cloves of Garlic; 1 Yellow Onion; 1 tablespoon Unsalted Butter; 1 pound Dried Green Split Peas; ½ teaspoon Kosher Salt; 1 teaspoon Red Wine Vinegar; 2 Bay Leaves; ½ teaspoon Black Pepper; 1 teaspoon Dried Thyme

Credit: myDinnerPlan

A thick, cozy split pea soup with smoky ham, carrots, and thyme. The pressure cooker turns dried split peas creamy with no soaking and almost no hands-on time.

1 hr 5 mins 6 servings

Create a free account and plan this week's dinners Add to my dinner calendar

Ingredients

2 cups Deli Ham
6 cups Low-Sodium Chicken Broth
2 Carrots
2 Celery
3 cloves of Garlic
1 Yellow Onion
1 tablespoon Unsalted Butter
1 pound Dried Green Split Peas
½ teaspoon Kosher Salt
1 teaspoon Red Wine Vinegar
2 Bay Leaves
½ teaspoon Black Pepper
1 teaspoon Dried Thyme

Directions

Select Sauté on the Instant Pot. Melt the butter, then add the onion, carrots, and celery and cook 4 to 5 minutes, until starting to soften. Stir in the garlic and thyme for 30 seconds.
Press Cancel. Pour in a splash of the broth and scrape the bottom well so nothing is stuck, which helps prevent a burn warning.
Add the split peas, the rest of the broth, the ham, bay leaves, and pepper. Stir, and hold off on the salt for now.
Lock the lid, set the valve to Sealing, and cook on High Pressure for 15 minutes. Let the pressure release naturally for 15 minutes, then quick-release the rest.
Remove the bay leaves and stir well. The peas will break down and the soup will thicken as it stands. For a smoother soup, blend it partway with an immersion blender.
Taste and add salt only if needed, since ham can be salty. Stir in the vinegar to brighten it, and thin with water or broth if it's too thick. Leftovers thicken in the fridge, so loosen them with a little liquid when reheating.