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Instant Pot Split Pea Soup
Instant Pot Split Pea Soup is a quick and easy recipe that delivers rich flavors and hearty textures in just under an hour. With split peas, vegetables, and a hint of smoky ham, this soup is perfect for weeknight dinners or meal prep. It's high in protein, fiber, and low in fat, making it a nutritious option for the whole family. The Instant Pot helps cut down on cooking time, allowing you to enjoy the wholesome taste of homemade soup in a fraction of the time.
Equipment
- Instant Pot or electric pressure cooker
- Cutting Board.
- Chef’s Knife
- Wooden spoon
- Measuring Cups and Spoons
- Ladle
Ingredients
- 1 lb 450g dried split peas, rinsed
- 1 medium onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 ham hock or 1 cup diced smoked ham optional for vegetarian/vegan omit
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 4 cups 950ml vegetable broth or water
- 2 cups 480ml water
- Salt and pepper to taste
- 1 tablespoon olive oil optional
- Fresh parsley for garnish optional
Instructions
Prepare the Ingredients
- Rinse the split peas under cold water and set aside.
- Dice the onion, carrots, celery, and garlic. If using ham, dice or prepare the ham hock.
Sauté the Vegetables
- Set the Instant Pot to the sauté function and heat olive oil (if using).
- Add the diced onion, carrots, celery, and garlic to the pot. Sauté for 4-5 minutes, stirring occasionally, until the vegetables are softened and the onions become translucent.
Add the Split Peas and Seasoning
- Add the rinsed split peas, thyme, smoked paprika, bay leaf, ham hock (or diced ham), vegetable broth, and water to the Instant Pot. Stir to combine.
- Season with a pinch of salt and pepper.
Pressure Cook the Soup
- Close the lid of the Instant Pot and set the valve to "sealing."
- Select the "Manual" or "Pressure Cook" setting and cook on high pressure for 15 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before carefully doing a quick release to release any remaining pressure.
Check the Consistency
- Open the Instant Pot and give the soup a good stir. If you prefer a thicker consistency, use an immersion blender to blend a portion of the soup, or mash some of the peas with a potato masher.
- Taste and adjust the seasoning with more salt and pepper if needed.
Serve
- Ladle the soup into bowls and garnish with fresh parsley.
- Serve hot with crusty bread or croutons.
Notes
Tips:
- Vegetarian/Vegan Option: Omit the ham hock and use vegetable broth to make a vegan version.
- For Extra Creaminess: Blend part of the soup for a smoother texture, or add a splash of coconut milk or cream.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition Information (Per Serving, Approx.):
- Calories: 250 kcal
- Carbohydrates: 40g
- Protein: 15g
- Fat: 4g
- Fiber: 16g
- Sodium: 450mg